· Shishi G-Shield Seafood Technology Co., Ltd
Buyers see two events: the order and the container. Between them sits a sequence of steps that decide whether the fish in the box matches the fish in the sample. This is what that sequence looks like at a plant running about 300 t a day with 6,000 t of cold storage behind it.
Day 0: the order is only real when the specification is closed
Species, size band with tolerance, processing form, freezing method, glaze percentage and basis, packing weight and label, quantity, destination port. If any of those is open, a decision still has to be made later, usually at the worst moment. We confirm the specification back to you in writing before anything is booked.
Raw material
Material is taken in against the grade, not against the calendar. Incoming fish is checked for temperature, glaze and physical condition, then weighed into the cold store. The 6,000 t of holding capacity is what lets us buy when the fish is right rather than when the boat lands, and it is also what protects your delivery date if a landing is late. Movement in and out runs on our own domestic fleet, so the cold chain does not change hands between the landing and the processing floor.
Processing and freezing
Cutting, gutting, filleting, glazing and freezing run against the approved specification, with the HACCP plan for the certified scope (001HACCP2300048, valid to January 2029) governing the process controls. IQF lines and plate or block freezing are scheduled separately because they are different throughputs: a mixed order is sequenced around the freezing method, not around the carton count.
Pre-shipment
Finished cartons are checked against the specification: net weight, glaze, count per carton, label copy, and a retained sample per lot. Where your market requires a pre-shipment inspection, it is booked here rather than after loading. Photographs of the actual lot, the carton marking and the pallet pattern go to you before the container is closed, because a photo taken on the floor is cheaper than a claim at destination.
Documents and loading
Commercial invoice, packing list, bill of lading, certificate of origin, and the health certificate issued for the consignment by the inspection authority. Which of these your customs and your retailer need is a question for your side, and it is worth answering at enquiry stage: a certificate issued after departure adds days to your documents even when the cargo is already at sea.
Loading is the last chance to check. Container condition, pre-cooling, seal number and temperature setting are recorded on the same sheet as the lot numbers, so a question six weeks later is answered from a record rather than from memory.
The part you control
Two things: close the specification before production, and tell us which certificates your market requires. Everything else is our sequence. Those two are yours, and they are what turn a delivery window into a delivery date.