About Hai Trieu Food - Fish Supplier in Viet Nam

Vietnamese seafood exporter Hai Trieu Food lists ten active products in its catalogue. The company focuses on the fish and frozen tuna fish categories. Its product portfolio includes items classified under HS chapter 0303 for fresh or chilled fish and HS chapter 0304 for frozen fish, with specific codes such as 0303.42 for Yellowfin Tuna Loin and 0304.87 for Yellowfin Tuna Steak. The catalogue covers a range of species including Yellowfin tuna, pangasius, Indian mackerel, black pomfret and tilapia.

The listed items comprise Yellowfin Tuna Loin, Yellowfin Tuna Steak (CO treated), Yellowfin Tuna Saku (skinless, boneless, bloodline removed), two pangasius fillet variants (well trimmed and untrimmed), frozen Indian Mackerel, frozen Black Pomfret, freshwater Black Tilapia, and frozen Yellowfin Tuna Heads and Belly. Products with HS codes are identified as 0303.42, 0304.87, 0303.49, 0304.62, 0303.54, 0303.89 and 0303.25 respectively. The catalogue does not specify any certifications held by the supplier. The range reflects common export formats for Vietnamese marine and freshwater fish.

Product Range and Specialties of Hai Trieu Food

The catalogue offers Yellowfin tuna products in three forms - loin, steak (CO treated) and saku - each typically graded “A” with flesh color ranging from deep pink to ruby, moisture content below 70 % and length over 40 cm. Pangasius fillets are supplied both well trimmed (skinless, bone‑free) and untrimmed, usually cut to 15‑25 mm thickness and packed in vacuum‑sealed bags of 10‑15 kg. Frozen Indian Mackerel and Black Pomfret are provided whole, with average lengths of 30‑40 cm and 25‑35 cm respectively, and are ice‑packed in 20 kg cartons. Black tilapia from aquaculture systems is delivered skinless and boneless, often meeting a minimum size of 25 cm and a moisture ceiling of 68 %. Typical industry packaging includes vacuum‑sealed polyethylene bags, block‑ice cartons and palletized loads for container loading.

Industry standards for these categories commonly require HACCP or ISO 22000 food safety systems, BRC or ASC/MSC sustainability certifications, and compliance with EU or US health‑certificate regimes. Buyers usually request laboratory analysis for mercury (≤0.5 ppm), histamine (≤200 mg/kg for tuna) and microbial limits such as total plate count under 5 × 10⁴ cfu/g. Standard freight involves refrigerated 20‑ft containers (≈10‑12 tonnes) or 40‑ft containers (≈20‑24 tonnes) maintained at - 18 °C.

Trade and Export Information - Hai Trieu Food

Vietnam is a leading exporter of both marine and freshwater fish, with the European Union, United States, Japan and China representing the largest import markets for frozen products classified under HS 0303 and 0304. Export shipments are subject to sanitary inspections, requiring a Vietnamese Ministry of Agriculture health certificate, and, for many destination countries, compliance with HACCP, ISO 22000 or BRC food‑safety schemes. Typical incoterms used are FOB Ho Chi Minh City or CIF to major EU ports, and cargo is loaded into refrigerated containers equipped with temperature data loggers to maintain - 18 °C throughout transit.

Regulatory bodies such as the EU Rapid Alert System for Food and Feed (RASFF) and the US FDA Food Safety Modernization Act (FSMA) routinely audit import documentation, so suppliers must provide up‑to‑date certificates and traceability records. Packaging must meet ISPM 15 standards for wood pallets, and bulk shipments often include a bill of lading, packing list, phytosanitary certificate (if required) and a certificate of origin. These procedures help ensure smooth customs clearance and product integrity upon arrival.

Sourcing from Hai Trieu Food - Buyer Guidance

When sourcing from Hai Trieu Food, buyers should request current HACCP or ISO 22000 certification, a BRC or ASC/MSC sustainability audit report, and a Vietnamese health certificate for each product batch. Laboratory test reports confirming compliance with mercury limits, histamine levels for tuna and microbial standards should be reviewed before acceptance. Verify product specifications such as cut size, weight per package, ice content and packaging material, and confirm that the HS code on the commercial invoice matches the catalogue entry.

Typical buyer requirements include a 5‑10 kg sample sealed with a temperature logger, a minimum order quantity of one 20‑ft container (approximately 10 tonnes) or a larger 40‑ft container for high‑volume orders, and a lead time of 25‑35 days from order confirmation to vessel loading. Payment terms are usually negotiated on a CIF or FOB basis, and buyers are advised to confirm the incoterm, freight forwarder details and insurance coverage before finalizing the contract.

What fish species does Hai Trieu Food offer?

The catalogue lists Yellowfin tuna (loin, steak, saku, heads and belly), pangasius (well trimmed and untrimmed fillets), Indian mackerel, black pomfret and freshwater tilapia (Oreochromis niloticus).

Which HS codes apply to the listed products?

Specific HS codes include 0303.42 for Yellowfin Tuna Loin, 0304.87 for Yellowfin Tuna Steak, 0303.49 for Yellowfin Tuna Saku, 0304.62 for Pangasius Fillet Untrimmed, 0303.54 for Frozen Indian Mackerel, 0303.89 for Frozen Black Pomfret and 0303.25 for Black Tilapia.

What typical quality specifications should buyers check for these fish products?

Buyers usually verify moisture content below 70 %, ice content not exceeding 65 %, absence of off‑odors, uniform cut dimensions (e.g., tuna loins 30‑40 cm long) and microbial limits such as total plate count under 5 × 10⁴ cfu/g with no detectable Listeria monocytogenes.

Which certifications are commonly required for Vietnamese frozen fish imports?

Importers typically request HACCP or ISO 22000 food‑safety certificates, BRC or ASC/MSC sustainability certifications, and a Vietnamese Ministry of Agriculture health certificate. These documents should be current for each shipment.

What packaging and container options are standard for these products?

Frozen fish are usually packed in vacuum‑sealed polyethylene bags of 10‑15 kg or block‑ice cartons of 20 kg, then palletized and loaded into refrigerated 20‑ft or 40‑ft containers kept at - 18 °C. Wood pallets must comply with ISPM 15 standards.

What are typical shipment lead times and minimum order quantities?

Suppliers in Vietnam generally need 25‑35 days from order confirmation to vessel departure. Minimum orders are often expressed per container, ranging from one 20‑ft container (≈10 tonnes) to a 40‑ft container (≈20‑tonnes) depending on the product.

Are there any regulatory inspections specific to these fish categories?

Yes, shipments classified under HS 0303 and 0304 undergo sanitary inspections by the destination country’s authorities, requiring health certificates, HACCP compliance and, for some markets, traceability records. Additional checks may include mercury testing for tuna and histamine analysis for other species.