Short guides for importers who buy frozen fish cake, surimi, breaded pangasius and pangasius fillets from Vietnam. Written by the people who book the containers, not by a marketing team.
The order of operations from first inquiry to a cleared container. What the processor needs from you, what the port needs from the processor, and where new buyers tend to lose time.
Read the guide
How much pangasius surimi you can order under your own brand, how it packs, and when a shared container makes more sense than a full one.
Read the guide
A plain checklist for the day of loading and the day of arrival. Pre-cooling, set point, data logger, core temperature and the paperwork that holds it together.
Read the guide
Where pangasius sits against pollock, hake, hoki and tilapia for fish cake and surimi production, in flavour, gel, cost and supply.
Read the guideTell us the product, volume and destination port. We reply within one working day, Vietnam time.
Ask for a quote