Skip to content 
Sourcing the right product can be confusing. Choosing the wrong one means extra labor costs or a product that doesn’t fit your market. We help you pick the perfect tilapia.
The four main types are Tilapia Whole Round, Gutted, Gutted & Scaled, and Fillets, each offering a different balance of cost, convenience, and required labor.
We wholesale the following 4 Tilapia products for export and have processing methods that meet high quality standards. Helping many other distributors, importers around the world.
Frozen Tilapia Whole Round
This is the most natural state of the tilapia after it has been caught. The fish is whole. It has not been processed much, except for cleaning and freezing. All the internal organs, scales, gills, and fins are kept.
After the fish are harvested from the farm, they are graded by size, for example, 200-300g or 300-500g, cleaned, and then packed into boxes.
Frozen Tilapia Gutted
The internal organs of the fish have been removed. The scales, head, and fins are still on the fish. The process is straightforward. After the fish arrive at the factory, workers cut open the belly, carefully take out all the internal organs, and wash away the black membrane inside.
Frozen Tilapia Gutted & Scaled
This fish is a whole tilapia that has been gutted and scaled. It is ready for seasoning or cooking. First, a machine removes the scales. After cleaning, workers remove the guts by hand and wash away the black membrane. Next, the tilapia is cleaned, arranged nicely, and then frozen.
Frozen Tilapia Fillets
This product is pure tilapia meat. The skin and all bones have been removed. This is the most convenient type of processed tilapia. The process for fillets is the longest. You can check out the steps for processing fish fillets below this article.
What are the packaging methods for frozen tilapia?
There are mainly 3 methods: BQF (Block Frozen), IWP (Individually Wrapped), and IQF (Individually Quick Frozen).
First is Block Frozen. This method is often used for whole fish, for example, whole fish or gutted and scaled fish. Workers put the fish in a cardboard box. Then, water is added, and the entire box is frozen into a single solid block of ice.
A more advanced method is IWP, which stands for Individually Wrapped Package. Each fish is placed in a thin plastic bag. The bagged fish are then put together in a box and frozen. After thawing it slightly, you can remove one fish at a time.
The most advanced method is IQF, which stands for Individually Quick Frozen. This is the standard freezing method for tilapia fillets. Each fillet travels on a conveyor belt through a freezing tunnel. The tunnel utilizes frigid air to rapidly freeze the fillets. It only takes a few minutes to freeze them completely. Since the fillets are frozen individually, they don’t stick together. This ensures the best quality and is also convenient. You can reach into the bag and take out the number of fillets you need.
Contact us. We can do all 3 of these processing methods.
How is tilapia processed?
To ensure consistency, safety, and quality, we adhere to a precise, step-by-step production method.
Our Production Workflow: Step-by-Step
- Raw & Auxiliary Material Reception
- *CO Treatment for Color Fixation (Optional)
- Bleeding
- Filleting
- *Skinning (Optional)
- *Deep Skinning / Membrane Removal (Optional)
- Trimming
- Pin-Bone Check
- Grading
- *Secondary CO Treatment (Optional)
- Rinsing with Clean Water
- Ozonated Water Wash (CCP – Critical Control Point)
- Panning
- *Vacuum Packing (Optional)
- Quick Freezing
- De-panning
- Ice Glazing
- Secondary Freezing
- Weighing and Packing
- Metal Detection (CCP – Critical Control Point)
- Outer Casing and Labeling
- Cold Storage
- Loading and Shipment
Here we take tilapia fillet processing as an example. We can process both whole and eviscerated tilapia fillets. Our factory can also process halal and kosher certified fillets.
Ultimately, from the farm to the final shipment, our goal is to deliver a product that we are proud of and that our customers can trust.
Note:** Steps marked with an asterisk (*) are optional. Their inclusion depends on specific customer requirements and the legal regulations of both China and the importing country.*
FAQs: Common Questions about Processed Tilapia
What is the difference between single-frozen and twice-frozen tilapia?
Single-frozen means the fish is caught, processed, and frozen only once. This is the highest quality. Twice-frozen tilapia is thawed (often to be re-processed or re-packaged by a middleman) and then frozen a second time. This second freeze severely damages the fish’s texture, making it mushy. Serious buyers should always insist on a single-frozen product directly from the primary processing factory.
What is IQF, and why is it essential for processed tilapia?
IQF stands for Individually Quick Frozen. It’s a rapid freezing method that freezes each fillet or fish separately. This prevents large ice crystals from forming, which preserves the fish’s natural texture and flavor. It is far superior to block freezing and is the hallmark of a high-quality frozen product.
Does “gutted and scaled” tilapia processing remove the bones?
No. Gutted and Scaled (G&S) processing means the internal organs and scales have been removed, and the fish is cleaned. The fish is still whole with the bone structure intact. For a boneless product, specify tilapia fillets.
How does the glazing process affect the net weight I receive?
A trustworthy supplier will weigh the product after glazing and declare both the net weight (the weight of the fish) and the gross weight (the weight of the fish plus the protective ice glaze) on the carton.
Ready to Find the Right Tilapia for Your Business?
Now that you’ve seen our professional process, click here to view our [Frozen Tilapia Product Specifications]
Conclusion
Choosing the right tilapia, from whole tilapia to fillets, is critical. The best choice depends entirely on your market and operations, and we offer all four products to ensure your success. Contact us today.
