These are the items we stock and run regularly. Size grading, glaze, pack style and origin can all be adjusted to order — tell us the spec you need.
Shrimp is our largest category. Farmed volume comes mainly from Ecuador, India and Vietnam; wild volume is led by Argentine red shrimp.
The workhorse farmed shrimp — firm texture and predictable yield, suited to both foodservice and retail. Available shell-on, peeled and deveined, or cooked.
Larger, visually striking and stronger in flavour — the usual pick for banquet menus, hot pot and premium retail packs.
Wild-caught and already red raw, with a sweet, near-lobster texture. Frozen at sea to hold quality.
Mostly North American and North Atlantic origin, cooked-and-frozen or frozen-at-sea — built for Chinese banquet kitchens, seafood buffets and holiday retail.
Whole cooked or raw frozen, plus tails and picked meat. Sizing is consistent enough for restaurant portioning and supermarket seafood counters.
Cooked clusters with sweet, easy-to-shell meat — a mainstay of seafood buffets and holiday gift packs.
The classic US West Coast crab, cooked whole with full body meat. Steady demand in Cantonese kitchens and home cooking.
Whole through portion-cut, spec'd by channel: foodservice wants yield and uniform sizing, retail wants packaging and thaw performance.
Mainly fillet and portion formats with consistent colour and fat distribution.
Clean white flesh and intact flake — used for fried, steamed and soup applications.
The value white-fish fillet — broad sizing, steady supply, high turnover in both foodservice and grocery.
Steaks, loins and cubes. Sashimi-grade lots are confirmed separately for treatment and storage temperature.
Shellfish demand tight harvest-area control. We retain the area certification and test record for every lot.
Dry-pack (no phosphate) for searing colour, or wet-pack for cost. Chosen by application.
Tubes, rings and tentacles, cleaned and skinned to spec — for frying, wok work and grilling.
Half-shell frozen and shucked meat. Harvest area, date and test record travel with the product.
Cooked half-shell — season and serve straight from thaw. A steady buffet and cold-plate item.
Standard configurations below. Container orders can be packed to your own brand and spec, private label included.
| Item | Standard | Options |
|---|---|---|
| Inner pack | 1 kg / 2 kg poly bag, IQF | Vacuum pack, tray pack, printed retail bag |
| Master carton | 10 kg / 20 lb corrugated carton | Customer-branded print; wax-coated for moisture |
| Glaze | 10% (net weight measured deglazed) | 0% / 5% / 15% / 20% to written spec |
| Storage temp | −18°C or below | −60°C ultra-low for tuna and similar |
| Container load | 40' reefer, approx. 24–27 MT | LCL; pallet or case pickup from our CA cold storage |
| Incoterms | FOB · CIF · DDP US port | Delivered to your freezer or nominated 3PL |
| Documents | Packing list, invoice, B/L, health certificate | Lab reports, C/O, temperature logs, SIMP filing |
Note: sizes and origins above reflect typical availability. Actual supply depends on season, harvest area and sailing schedule; the written quotation and spec sheet govern.
Send species, size, volume and delivery point. We normally reply within one business day.