When a distributor purchases a 10 kg carton of frozen seafood, 10 kg does not necessarily represent 10 kg of usable fish. Part of the frozen weight may come from the protective ice layer surrounding the product.
This is why frozen seafood glazing is an important commercial specification for tier-1 wholesalers, tier-2 dealers, and seafood distributors.
A properly applied glaze helps protect seafood during frozen storage and distribution. However, if the percentage is not clearly understood, buyers may incorrectly calculate the real cost of their inventory.
For large-volume purchasing, the key question should therefore not only be:
“What is the price per kilogram?”
It should also be:
“How much actual product am I receiving for every kilogram purchased?”
Understanding Frozen Seafood Glazing
Glazing is the process of applying a thin protective layer of ice to the surface of frozen seafood.
In simple terms:
Frozen seafood → water application → rapid freezing → protective ice coating
Glazing may be applied to whole fish, steaks, fillets, shrimp, squid, and many other frozen seafood products.
The goal is not necessarily to achieve the lowest possible glazing level. The appropriate percentage depends on product specifications, storage requirements, and the commercial agreement between supplier and buyer.
Why Frozen Seafood Needs a Protective Glaze
Seafood naturally contains a high amount of moisture. During prolonged frozen storage, exposed surfaces can gradually lose moisture.
A suitable ice glaze helps protect the product in several ways.
The ice layer creates a barrier between the seafood and cold storage air, helping limit surface moisture loss.
Freezer burn may appear as dry, pale, or discolored areas resulting from dehydration during frozen storage.
Appropriate glazing can help reduce this risk.
Frozen seafood may move from a processing facility to a central warehouse, then to tier-1 distributors, tier-2 dealers, and finally downstream customers.
The glaze provides additional protection during this distribution cycle.
How to Calculate Glazing Percentage
A simplified calculation is:
Glazing Percentage (%) = (Weight Before Deglazing − Weight After Deglazing) ÷ Weight Before Deglazing × 100
Example:
Initial frozen sample weight: 10 kg
Weight after removal of the glaze according to the applicable inspection method: 9 kg
Ice glaze weight: 1 kg
Glazing percentage: 1 ÷ 10 × 100 = 10%
In this simplified example, approximately 1 kg of the initial 10 kg frozen weight represents the protective glaze.
Net Weight Is Critical for Wholesale Purchasing
Distributors should clearly distinguish between several weight definitions.
Gross Weight
The total shipment weight including product and packaging.
Net Weight
The declared product weight excluding packaging, according to the commercial product specification.
De-glazed Weight
The weight of the seafood after the protective ice glaze has been removed under the applicable procedure.
These figures can directly affect:
- Purchasing cost.
- Resale pricing.
- Gross margin.
- Inventory calculations.
- Product yield.
- Cost per usable kilogram.
A Lower Purchase Price Does Not Always Mean a Lower Actual Cost
Consider the following simplified comparison.
Shipment A
- Price: VND 50,000/kg.
- Purchased quantity: 1,000 kg.
- Remaining product after deglazing: 900 kg.
Total purchase cost: VND 50,000,000
Cost per kilogram of deglazed product: Approximately VND 55,556/kg
Now consider:
Shipment B
- Price: VND 53,000/kg.
- Purchased quantity: 1,000 kg.
- Remaining product after deglazing: 970 kg.
Total purchase cost: VND 53,000,000
Actual cost: Approximately VND 54,639/kg
Although Shipment B is listed VND 3,000/kg higher, its cost based on the remaining product is lower in this example.
Across orders of several tons, this difference can significantly affect wholesale margins.
Glazing Loss and Thawing Loss Are Not the Same
These two measurements should not be confused.
Glazing percentage relates to the protective ice layer surrounding the frozen product.
Thawing loss, however, may also include moisture and natural fluids released from fish muscle during thawing.
For example:
10 kg frozen product
→ 9.3 kg after glaze removal
→ 9.0 kg after complete thawing and draining.
The first reduction is primarily associated with glaze removal.
The additional reduction may relate to drip loss during thawing.
For distributors selling frozen cartons, glazing percentage is highly relevant. For processing customers, both glazing percentage and thawing yield should be considered.
What Information Should Distributors Request with a Quotation?
Instead of receiving only:
Product A – XX per kg
professional wholesale buyers should compare quotations using a complete specification that includes:
| Specification | Information to Confirm |
|---|---|
| Product | Species and processing form |
| Size | Weight or size range |
| Freezing | IQF, block, or other format |
| Glazing | Agreed percentage |
| Net Weight | Declared product weight |
| Packing | Weight per bag/carton |
| Volume | Supply capacity |
| Delivery | Lead time and destination |
This allows distributors to compare offers on equivalent terms.
Glazing Should Match the Product Specification
There is no single glaze percentage suitable for every seafood product.
Whole fish, steaks, fillets, and different seafood sizes may require different protective conditions. Storage duration and distribution models can also affect requirements.
Buyers and suppliers should therefore confirm:
- Product type.
- Size.
- Processing form.
- Freezing method.
- Glazing percentage.
- Net weight.
- Storage requirements.
- Expected inventory period.
This provides a more accurate understanding of both product quality and commercial cost.
Request a Quotation
When comparing frozen seafood, do not evaluate price per kilogram in isolation. Consider net weight, glazing percentage, product specifications, and actual usable quantity together.
Contact KDT Production with your required product, size, volume, and specifications to receive a quotation suitable for your wholesale and distribution network.