{"id":672,"date":"2026-04-05T21:17:06","date_gmt":"2026-04-05T14:17:06","guid":{"rendered":"https:\/\/viet.zone\/seafood\/?p=672"},"modified":"2026-04-05T21:17:10","modified_gmt":"2026-04-05T14:17:10","slug":"frozen-itoyori-surimi-grade-sa-vietnam","status":"publish","type":"post","link":"https:\/\/viet.zone\/seafood\/frozen-itoyori-surimi-grade-sa-vietnam\/","title":{"rendered":"Frozen Itoyori Surimi Grade SA from Vietnam: Specs, Factory &#038; Why Buyers Choose It"},"content":{"rendered":"\n<p>If you&#8217;re sourcing surimi for crab stick, kamaboko, fish cake, or chikuwa production, the species and grade of your raw material determines everything downstream \u2014 texture, whiteness, gel performance, and ultimately your product&#8217;s market positioning.<\/p>\n\n\n\n<p>This post covers Frozen Itoyori Surimi Grade SA sourced from a verified, dedicated surimi processor in Ho Chi Minh City, Vietnam. Real specs from real production lots. No estimates.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why Itoyori (Threadfin Bream)?<\/h2>\n\n\n\n<p>Itoyori (<em>Nemipterus<\/em> spp.) \u2014 known as Threadfin Bream \u2014 is a wild-caught marine species with naturally white, lean flesh. It has been the preferred raw material for premium surimi production in Japan and Korea for decades, particularly for high-end kamaboko and crab stick.<\/p>\n\n\n\n<p>Compared to freshwater species like pangasius, Itoyori delivers:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Higher natural gel strength without chemical boosters<\/li>\n<li>Better whiteness \u2014 no yellowish tint common in farmed freshwater fish<\/li>\n<li>Cleaner flavour profile \u2014 neutral enough for imitation seafood products<\/li>\n<li>Premium market positioning in Japan, Korea, and Thailand<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">The Factory<\/h2>\n\n\n\n<p>The supplier for this product is a dedicated surimi processor based in Ho Chi Minh City, Vietnam \u2014 a self-contained facility specialising exclusively in frozen surimi, with direct access to Ho Chi Minh City Port for international container shipping.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody>\n<tr><td><strong>Location<\/strong><\/td><td>Ho Chi Minh City, Vietnam<\/td><\/tr>\n<tr><td><strong>Capacity<\/strong><\/td><td>1,200 MT\/month<\/td><\/tr>\n<tr><td><strong>Port<\/strong><\/td><td>Ho Chi Minh City Port<\/td><\/tr>\n<tr><td><strong>Certifications<\/strong><\/td><td>HACCP, Nafiqad export approved<\/td><\/tr>\n<tr><td><strong>Specialisation<\/strong><\/td><td>Dedicated surimi facility \u2014 not a mixed-product factory<\/td><\/tr>\n<\/tbody><\/table><\/figure>\n\n\n\n<p>Being a <strong>dedicated surimi factory<\/strong> matters. Cross-contamination risk is lower, QC protocols are tuned specifically for surimi, and the team&#8217;s expertise is concentrated on one product category.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Grade SA: What the Numbers Mean<\/h2>\n\n\n\n<p>Surimi grade is determined primarily by <strong>gel strength<\/strong> (measured as GM \u00d7 CM: force in grams \u00d7 deformation in centimetres) and <strong>whiteness<\/strong> (W value). Grade SA sits at the top tier of commercial surimi grades under the Japanese classification system.<\/p>\n\n\n\n<p>Actual QC results from a verified production lot (September 2025, 26,000 kg \/ 1,300 cartons):<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody>\n<tr><th><strong>Parameter<\/strong><\/th><th><strong>Min<\/strong><\/th><th><strong>Max<\/strong><\/th><th><strong>Average<\/strong><\/th><th><strong>Grade SA<\/strong><\/th><\/tr>\n<tr><td>Gel Strength (GM\u00d7CM)<\/td><td>654<\/td><td>859<\/td><td>~738 g\u00b7cm<\/td><td>\u2713<\/td><\/tr>\n<tr><td>Whiteness (W)<\/td><td>78.33<\/td><td>79.35<\/td><td>~79.0<\/td><td>\u2713<\/td><\/tr>\n<tr><td>Moisture (%)<\/td><td>73.35<\/td><td>74.75<\/td><td>~74.0%<\/td><td>\u2713<\/td><\/tr>\n<tr><td>Impurities (pcs\/10g)<\/td><td>5<\/td><td>6<\/td><td>~5.5<\/td><td>\u2713<\/td><\/tr>\n<tr><td>L* (Lightness)<\/td><td>81.97<\/td><td>83.74<\/td><td>~82.8<\/td><td>\u2713<\/td><\/tr>\n<\/tbody><\/table><\/figure>\n\n\n\n<p>Whiteness of W~79 is consistent lot-to-lot \u2014 important for buyers who produce white-coloured finished products. The gel strength range of 654\u2013859 g\u00b7cm confirms Grade SA classification across all tested blocks in this lot.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Production Process: Triple Bleaching<\/h2>\n\n\n\n<p>The 21-step production process includes <strong>three bleaching (washing) cycles<\/strong> with quality inspection between each \u2014 an indicator of rigorous quality commitment beyond the minimum industry standard.<\/p>\n\n\n\n<p>Key process highlights:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Triple bleaching<\/strong> \u2014 removes blood, fat, and water-soluble proteins; results in higher gel strength and whiter colour<\/li>\n<li><strong>3-stage quality control<\/strong> during washing \u2014 inspection after each bleaching cycle<\/li>\n<li><strong>Refining step<\/strong> \u2014 removes residual scales, bones, and skin for pure meat<\/li>\n<li><strong>X-ray inspection<\/strong> \u2014 foreign object detection before freezing<\/li>\n<li><strong>Metal detector<\/strong> \u2014 post-packing verification (HACCP CCP)<\/li>\n<li><strong>Contact freezing at -40\u00b0C<\/strong> \u2014 rapid freezing preserves gel structure<\/li>\n<\/ul>\n\n\n\n<p>The HACCP plan identifies receiving as the primary Critical Control Point, with specific controls for pathogenic microorganisms, chemical preservatives (urea, borax), and heavy metal residues \u2014 the three most scrutinised areas by Japanese and EU import inspection.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Product Specifications<\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody>\n<tr><td><strong>Species<\/strong><\/td><td>100% Itoyori (Threadfin Bream, <em>Nemipterus<\/em> spp.)<\/td><\/tr>\n<tr><td><strong>Grade<\/strong><\/td><td>SA (Special A)<\/td><\/tr>\n<tr><td><strong>Ingredients<\/strong><\/td><td>93.5% Itoyori fish meat, 6% sugar, 0.25% sodium polyphosphate, 0.25% egg white powder<\/td><\/tr>\n<tr><td><strong>Packing<\/strong><\/td><td>10 kg\/block \u00d7 2 blocks\/carton = 20 kg\/carton<\/td><\/tr>\n<tr><td><strong>Storage<\/strong><\/td><td>-18\u00b0C or below<\/td><\/tr>\n<tr><td><strong>Shelf Life<\/strong><\/td><td>24 months from production date<\/td><\/tr>\n<tr><td><strong>HS Code<\/strong><\/td><td>030499<\/td><\/tr>\n<tr><td><strong>Origin<\/strong><\/td><td>Product of Vietnam<\/td><\/tr>\n<tr><td><strong>Certification<\/strong><\/td><td>Nafiqad, HACCP<\/td><\/tr>\n<\/tbody><\/table><\/figure>\n\n\n\n<p>Note on ingredients: the formulation is clean \u2014 no artificial preservatives, no fillers, no species blending. The 6% sugar and 0.25% polyphosphate are standard cryoprotectants used across all commercial surimi production to maintain gel quality during frozen storage.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How Vietnam Itoyori Surimi Compares<\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody>\n<tr><th><\/th><th><strong>Vietnam<\/strong><\/th><th><strong>Thailand<\/strong><\/th><th><strong>India<\/strong><\/th><th><strong>Alaska Pollock<\/strong><\/th><\/tr>\n<tr><td>Species<\/td><td>Itoyori (wild)<\/td><td>Itoyori \/ Lizardfish<\/td><td>Threadfin Bream<\/td><td>Pollock (wild)<\/td><\/tr>\n<tr><td>Gel Strength<\/td><td>SA: GM\u00d7CM ~738<\/td><td>Grade A+ range<\/td><td>Grade B\u2013C<\/td><td>SA: GM\u00d7CM 800+<\/td><\/tr>\n<tr><td>Relative Price<\/td><td>Competitive<\/td><td>Higher than VN<\/td><td>Lower<\/td><td>Highest<\/td><\/tr>\n<tr><td>Port<\/td><td>Ho Chi Minh City<\/td><td>Laem Chabang<\/td><td>Smaller ports<\/td><td>Seattle \/ Dutch Harbor<\/td><\/tr>\n<tr><td>Best for<\/td><td>Asia, mid-tier EU<\/td><td>Japan premium<\/td><td>Budget segment<\/td><td>Premium global<\/td><\/tr>\n<\/tbody><\/table><\/figure>\n\n\n\n<p>Vietnam Itoyori surimi occupies a clear value-for-quality position: better gel performance and traceability than Indian product, more competitive on price than Thai, and increasingly accepted in markets that previously only trusted Thai or Japanese-processed surimi.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Who Is This Product For?<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Crab stick manufacturers<\/strong> \u2014 need consistent whiteness and gel strength lot-to-lot<\/li>\n<li><strong>Fish cake and kamaboko producers<\/strong> (Japan, Korea) \u2014 Itoyori is the traditional preferred species<\/li>\n<li><strong>Chikuwa and narutomaki processors<\/strong> \u2014 require Grade SA gel performance<\/li>\n<li><strong>Surimi importers in Thailand, China, Malaysia<\/strong> \u2014 for re-processing or distribution<\/li>\n<li><strong>EU food manufacturers<\/strong> \u2014 looking for non-pollock surimi at competitive price points<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">How to Source This Product<\/h2>\n\n\n\n<p>I&#8217;m Alan Pham, a Vietnam-based seafood sourcing consultant with 10 years of operations experience at A. Espersen A\/S \u2014 one of Europe&#8217;s largest whitefish processors. I work as a buyer-side agent, connecting international buyers with verified Vietnamese processors.<\/p>\n\n\n\n<p>For this product, I work directly with the factory and can provide:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Full technical specification sheets and CoA from actual production lots<\/li>\n<li>Sample arrangement (buyer pays freight)<\/li>\n<li>FOB Ho Chi Minh City pricing based on your volume and grade requirement<\/li>\n<li>Factory audit coordination if required<\/li>\n<li>Export documentation support<\/li>\n<\/ul>\n\n\n\n<p>If you&#8217;re currently buying Itoyori surimi from Thailand or India and want to evaluate a Vietnam alternative \u2014 or if you&#8217;re new to surimi sourcing and want a verified factory \u2014 reach out.<\/p>\n\n\n\n<p>&#x1f4e7; <strong><a href=\"mailto:alan@viet.zone\">alan@viet.zone<\/a><\/strong><br>&#x1f517; <strong><a href=\"https:\/\/linkedin.com\/in\/vietpham8\">linkedin.com\/in\/vietpham8<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Frozen Itoyori Surimi Grade SA from a verified processor in Ho Chi Minh City, Vietnam. Real QC data: gel strength GM\u00d7CM 654\u2013859, whiteness W~79, triple bleaching process. Full specs, factory profile, and competitive comparison for buyers sourcing surimi from Vietnam.<\/p>\n","protected":false},"author":1,"featured_media":674,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,34],"tags":[],"class_list":["post-672","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-homepage-en","category-products"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Frozen Itoyori Surimi Grade SA from Vietnam: Specs, Factory &amp; Why Buyers Choose It - Alan Pham | Vietnam Seafood Sourcing Insights Frozen Itoyori Surimi Grade SA from Vietnam | Real Specs &amp; Factory<\/title>\n<meta name=\"description\" content=\"Sourcing itoyori surimi from Vietnam? 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