Import Frozen Whole Red Snapper — Buy in Bulk from Supplier in France

The offering is frozen whole Red Snapper harvested from French waters and supplied by Soupin Jean Stephane. Each fish falls within a size range of 500‑700 g, and the supplier can provide units at 100 % net weight or with glazing at 90 % net weight plus 10 % glaze, or 80 % net weight plus 20 % glaze, depending on buyer requirements. Processing is performed by either individual quick freezing (I.Q.F) or blast quick freezing (B.Q.F), which preserves texture and flavour. The method of catch is by net, as indicated in the source description.

Red Snapper typically contains 18‑20 % protein, 1‑2 % fat and 70‑75 % moisture when fresh, values that are retained after proper quick‑freezing. Industry standards classify high‑grade whole snapper as EU Class A, a classification that matches the supplier’s emphasis on quality. Commonly the fish is packed in insulated bulk containers with internal ice or gel packs to maintain a frozen chain. Typical glazing levels of 10‑20 % are used to protect the flesh during transport.

The primary markets are seafood restaurants, hotel kitchens and wholesale distributors that require ready‑to‑cook whole fish. Soupin Jean Stephane offers bulk supply for export, with shipping terms such as FOB or CIF that can be negotiated per order. Minimum order quantities are not listed, so buyers should request the MOQ and payment conditions directly. Frozen storage at - 18 °C is recommended to retain quality until delivery.

Soupin Jean Stephane operates from France and is categorized as an imported tier with a harbour trust tier, indicating that basic platform verification has been completed. The platform records a zero percent response rate, so direct communication may require additional outreach.

The supplier’s profile centres on seafood, specifically frozen whole Red Snapper, and does not list further certifications, production volumes or client references. Prospective buyers should therefore request any required documentation, such as health certificates or sustainability statements, to confirm suitability.