· Shishi G-Shield Seafood Technology Co., Ltd
Frozen seafood buyers eventually ask the same question in different forms: why is the price different this month, and why is the delivery window longer? The honest answer usually starts with the fact that fish arrive when they arrive, and a supplier without storage has to sell what is in front of them this week.
A landing is an event; a programme is a plan
Raw material does not come ashore in even monthly slices. It arrives in bursts, driven by weather, by quota, by the fleet's rotation and by what the boats actually found. A plant that can only process what landed yesterday is forced to price against that day. A plant with 6,000 t of cold storage can take material in when quality and grade are right, hold it, and release it against a customer's loading schedule.
What the numbers at Xiangzhi mean
The plant runs about 9,000 m² of processing floor, a daily capacity of roughly 300 t, and around 27,000 t a year moving to 24 markets, with operations since 2012. Processing capacity sets how fast an order turns around. The cold store sets how far ahead it can be committed, and for a buyer that second number is the one that appears in your own planning.
Three ways buyers use the buffer
A fixed grade over a season. If you need 200–300 g mackerel every month for six months, the material for the later months has to be secured earlier, at a grade you have already accepted. Tell us the annual shape of your demand and the grade is bought against it rather than against the spot market.
Loading windows that do not move. Vessel schedules are set by the carrier, not by us. Holding capacity means production can run ahead of the booking so the container is filled from stock, instead of the booking moving because the last pallet is still in the freezer tunnel.
A price you can plan on. A supplier buying into storage carries inventory risk. That risk is priced, but it is a smaller number than the swing you get buying hand-to-mouth in a thin month.
What it does not mean
Storage is not a substitute for quality, and freezing is not a way to make a mediocre landing good. Product held for months still has to be glazed properly, packed properly and rotated properly, and the HACCP plan under certificate 001HACCP2300048 covers the storage step for exactly that reason. If a grade is not in stock at the standard you need, the right answer is to say so and quote the next landing, not to reach deeper into the freezer.