Atlantic Cod: export from Canada to Southeast Asia

Atlantic cod is the premium white-flesh groundfish and is sold as fillets, portions or headed-and-gutted whole fish. The format decision moves both price and the labour position at destination: fillets arrive ready, whole fish preserves flexibility at a lower raw-material cost but not necessarily a lower cost per kilogram of yield.

The parameter buyers most often miss is whether the product is single-frozen or twice-frozen. A fillet cut from a previously frozen block behaves differently in texture and drip loss from one frozen once at sea, and the price difference reflects a real difference.

Glaze percentage should be a contract term, because glaze is water and a price that does not state it is not comparable to one that does.

Specify fillet grade, skin on or off, pin-bone status, size band and glaze.

Fillets, portions and whole fish classify under different lines, and fresh, frozen and salted forms differ again. Send us the exact presentation with the destination so the classification we confirm is the one you will declare.