For seafood processors and distributors, the purchase price alone does not represent the true cost of raw materials. What matters most is how much usable product remains after thawing.
A frozen fish product with a lower purchase price may ultimately cost more if the thawing loss is high. Understanding thawing loss, net weight, glazing percentage, and actual yield enables businesses to make more accurate purchasing decisions.
What Is Thawing Loss?
Thawing loss refers to the reduction in product weight after proper thawing.
Weight loss may result from:
- Removal of the protective glaze.
- Natural moisture released during thawing.
- Loss of natural fish fluids.
- Additional trimming during preparation.
This measurement reflects the actual amount of raw material available for production.
Gross Weight vs. Net Weight
When purchasing frozen seafood, it is important to distinguish between different weight measurements.
Gross Weight
The total weight of the packaged frozen product, including glazing and packaging.
Net Weight
The actual declared product weight excluding packaging, according to the agreed product specification.
Understanding net weight helps businesses estimate production yield and purchasing costs more accurately.
How Glazing Percentage Affects Cost
Glazing is a protective layer of ice applied after freezing to reduce dehydration and protect the fish during storage.
While glazing plays an important role in product preservation, a higher glazing percentage also means a smaller proportion of actual seafood.
For example:
- Product A has a lower selling price but a higher glazing percentage.
- Product B has a higher purchase price but contains more usable fish.
Comparing only the selling price without considering glazing percentage may result in inaccurate purchasing decisions.
Determining Moisture Loss After Thawing
After the glaze is removed, seafood naturally releases moisture during thawing.
The amount of moisture loss depends on:
- Initial raw material quality.
- Freezing technology.
- Storage duration.
- Cold-chain management.
- Thawing procedures.
Proper freezing and storage help minimize moisture loss while preserving product texture and quality.
Formula for Calculating Thawing Loss
A simple calculation can be used:
Thawing Loss (%) = ((Weight Before Thawing − Weight After Thawing) ÷ Weight Before Thawing) × 100
Example
- Weight before thawing: 10 kg
- Weight after thawing: 9.2 kg
Thawing Loss:
(10 − 9.2) ÷ 10 × 100 = 8%
This means that from every 100 kg of frozen seafood, approximately 92 kg remains available for processing.
Calculating the Actual Raw Material Cost
Instead of using the purchase price alone, businesses should calculate the cost based on usable weight.
Formula
Actual Cost per kg = Total Purchase Cost ÷ Usable Weight After Thawing
Example
- Purchase price: VND 100,000/kg
- Purchased quantity: 100 kg
- Thawing loss: 8%
- Usable weight: 92 kg
Total purchase cost:
VND 10,000,000
Actual raw material cost:
10,000,000 ÷ 92 = VND 108,700/kg
Although the purchase price is VND 100,000/kg, the actual production cost becomes approximately VND 108,700/kg after thawing.
How to Reduce Raw Material Loss
Businesses can improve production efficiency by selecting seafood products that offer:
- Fresh, high-quality raw materials.
- Advanced freezing technology.
- Appropriate glazing percentage.
- Stable cold-chain storage.
- Transparent product specifications and net weight information.
Evaluating these factors together provides a more accurate basis for supplier selection than price alone.
KDT Production – Transparent Product Specifications
KDT Production provides frozen seafood with clear information regarding product specifications, net weight, freezing methods, and packaging.
We work closely with customers to discuss:
- Product specifications.
- Net weight.
- Freezing technology.
- Packaging options.
- Batch information.
This enables businesses to estimate actual production costs and select products that best match their operational needs.
Request Product Specification Consultation
Choosing the right product specification from the beginning helps reduce thawing loss and improve production efficiency.
Contact KDT Production today for professional advice on product specifications, net weight, freezing methods, and the most suitable frozen seafood solution for your business.