About Nghi Son Aquatic Foods Exim., Ltd. - Fish & Seafood Supplier in Viet Nam

Vietnam hosts Nghi Son Aquatic Foods Exim., Ltd., which currently lists 11 active products under the broader categories of Fish and Seafood. The catalogue includes both dried and frozen items, such as Died Anchovy Fish, various frozen tuna species, frozen horse mackerel, Indian mackerel, several scad varieties, frozen pangasius fillet, frozen grouper, barramundi and black pomfret. Each entry specifies the primary material, for example whole frozen horse mackerel (Trachurus spp.) and boneless skin‑less pangasius fillet (Pangasianodon hypophthalmus).

The product list references several HS‑code families: 0305.51 for dried anchovy, 0303.69 for frozen horse mackerel, 0303.74 for frozen Indian mackerel, 0304.62 for frozen pangasius fillet, and 0303.89 for frozen grouper. These codes place the goods in Chapter 03 of the Harmonised System, which covers fish and crustaceans. The remaining frozen tuna, scad, barramundi and black pomfret entries are grouped under the general HS‑code range 0303‑0305, consistent with Vietnamese export filings.

Product Range and Specialties of Nghi Son Aquatic Foods Exim., Ltd.

The catalogue’s core items are typical of Vietnam’s marine and inland aquaculture output. Dried anchovy (Engraulis encrasicolus) is usually processed to a moisture content below 12 % and packaged in vacuum‑sealed bags of 10 kg. Frozen tuna, horse mackerel, Indian mackerel, scad and grouper are commonly supplied whole, glazed with 2 - 3 mm ice and stored at - 18 °C or lower to preserve flesh integrity. Pangasius fillets are skinless and boneless, often trimmed to 200 - 250 g portions and packed in insulated cartons with dry ice for long‑haul shipments. Standard industry grades for these species include size classifications (e.g., tuna “A‑grade” 30 - 45 cm length) and visual freshness scores (appearance, odor, firmness).

Trade and Export Information - Nghi Son Aquatic Foods Exim., Ltd.

Vietnam ranks among the top five global exporters of frozen fish, with the EU, United States, Japan and South Korea accounting for the majority of demand. HS‑code 0303 (fresh or chilled fish) and 0304 (frozen fish) are routinely inspected under the EU’s Rapid Alert System for Food and Feed (RASFF) and the US FDA’s Seafood HACCP regulations. Buyers typically require HACCP, BRC or ISO 22000 certification, as well as a health certificate issued by the Vietnamese Ministry of Health. Export shipments are usually dispatched in 20‑foot or 40‑foot refrigerated containers, using FOB or CIF Incoterms, with ice or gel packs to maintain the - 18 °C chain. The Vietnamese government provides phytosanitary and export‑quality checks at major ports such as Hai Phong and Ho Chi Minh City, facilitating smooth customs clearance for these HS families.

Sourcing from Nghi Son Aquatic Foods Exim., Ltd. - Buyer Guidance

When sourcing frozen or dried fish from this supplier, request the latest HACCP audit report, a copy of the health certificate, and any laboratory analysis for heavy metals (e.g., mercury) and microbiological limits (e.g., total coliform <10 CFU/g). Verify that the frozen products are stored at - 18 °C or below and that ice glazing thickness is documented on the packing list. For dried anchovy, ask for moisture content results and a certificate of origin to confirm the “well‑known in Vietnam” claim. Confirm packaging details such as bag weight, pallet configuration and whether insulated liners are used, as these affect container loading and freight planning.

What HS codes are used for the products listed by Nghi Son Aquatic Foods?

The catalogue references HS 0305.51 for dried anchovy, 0303.69 for frozen horse mackerel, 0303.74 for frozen Indian mackerel, 0304.62 for frozen pangasius fillet, and 0303.89 for frozen grouper. Other frozen species fall under the broader 0303‑0305 range for fresh or frozen fish.

Which certifications should a buyer request before purchasing?

Buyers should request the supplier’s HACCP audit report, any BRC or ISO 22000 certificates, and the official health certificate issued by Vietnam’s Ministry of Health. These documents demonstrate compliance with common import requirements.

What are the typical storage temperatures for the frozen fish products?

Frozen tuna, mackerel, scad, grouper, barramundi, black pomfret and pangasius fillet are normally stored and shipped at - 18 °C or lower. Maintaining this temperature helps preserve texture and limits microbial growth.

How is dried anchovy usually packaged for export?

Dried anchovy is generally vacuum‑sealed in 10 kg polymer bags, with moisture content verified below 12 %. The bags are then placed on pallets wrapped in moisture‑resistant film for container loading.

What sample testing is common for these seafood products?

Typical tests include microbiological limits (total coliform, E. coli, Salmonella), heavy‑metal analysis (mercury, lead), and for frozen fish, a thaw‑loss assessment to confirm ice glazing quality.

What are the usual minimum order quantities (MOQ) for frozen whole fish?

Exporters from Vietnam often set MOQs of one 20‑foot refrigerated container, roughly 12 - 15 metric tonnes, but smaller shipments can be arranged if the buyer confirms container availability and pays the associated freight costs.

Which packaging methods ensure product integrity during sea transit?

Insulated refrigerated containers with gel packs or dry ice, combined with ice glazing of 2 - 3 mm on whole fish, are standard. Pallets are typically wrapped in stretch film and secured with straps to prevent movement.