Frozen Sweet and Sour Squirrel Fish
Frozen squirrel fish flower cut and deboned whole fish, pre fried or raw. Tilapia barramundi or seabass base, vacuum sealed, 18 month shelf life at -18 C.
What This Product Is
Squirrel fish is a traditional Chinese banquet dish made from a whole fish that is deboned and cut into a flower shape so it opens out during frying and resembles a squirrel tail. Producing it requires a knife skill that most overseas kitchens do not have on staff, which is why we sell it as a finished frozen item: the restaurant reheats, pours the sweet and sour sauce, and serves a banquet dish in minutes.
- HACCP
- BAP
- ISO
- FDA registered
- EU approved plant 4404/02003
Why Buyers Choose This Product
Removes a specialist deboning and flower cutting skill from the restaurant kitchen
Fully pre-cooked and ready to heat in the pre-fried version
Choice of tilapia, barramundi or seabass as the base fish to match price tier
Pre-fried with a separate sauce packet, or raw with separate sauce options
Vacuum sealed at 1 to 2 pieces per bag for portion control
Application Scenarios
- Chinese restaurant banquet and set menu service
- Asian food distributor frozen ready to heat range
- Overseas Chinese community retail
- Catering and event service
- Frozen seafood importer value added listing
Who It Is For
- Chinese restaurants and banquet operators overseas
- Asian food distributors and frozen seafood importers
- Retail buyers serving overseas Chinese communities
- Caterers needing a presentation dish without a specialist chef
What Goes Wrong Without It
- Lack of chefs able to debone and flower cut a whole fish to banquet standard
- Long preparation time for a dish that has to arrive fast during service
- Inconsistent presentation between shifts when the cut is done by hand
- Price tier flexibility when tilapia, barramundi and seabass all need to be offered
- Sauce handling when a kitchen wants to control seasoning separately
Technical Features
- Whole fish deboned and cut into a flower shape
- Pre-fried to golden or supplied raw and untreated
- IQF individual quick freezing
- Vacuum sealed at 1 to 2 pieces per bag
- Pre-marinated with separate sauce packets on pre-fried grades
Full Specification Table
Every figure below comes from our own production specification. Anything not listed is available on request.
| Product | Frozen sweet and sour squirrel fish, flower cut bass |
|---|---|
| Base Fish Options | Tilapia, barramundi, seabass |
| Processing Options | Pre-fried or raw non fried |
| Sizes | 300-500g, 500-600g, 600-800g, 800g and above |
| Freezing | IQF individually quick frozen |
| Packaging | Vacuum sealed, 1 to 2 pieces per bag; bulk packaging for foodservice |
| Storage Temperature | -18 C or below |
| Shelf Life | 18 months |
| Seasoning | Pre-marinated with separate sauce packets, or untreated with separate sauce options |
Materials
- Whole tilapia, barramundi or seabass depending on the grade ordered
- Food grade frying oil on pre-fried grades
- Sweet and sour sauce supplied in separate packets
- Food grade vacuum film
Quality Control
- In-house QC team inspects every production batch before packing
- Third party inspection such as SGS can be arranged before shipment
- Pre-shipment inspection photos and reports are sent for buyer approval
- Metal detection and microbiological control on export batches
- Full traceability records from farming pond to export carton
How This Product Is Made
- Whole fish selection by base species
- Deboning
- Flower cutting into the squirrel tail shape
- Marinating
- Pre-frying to golden on pre-fried grades
- IQF freezing
- Vacuum sealing at 1 to 2 pieces per bag
- Cold storage at -18 C
Customization Options
- Choice of tilapia, barramundi or seabass as the base fish
- Pre-fried or raw non fried processing
- Custom seasoning profiles for bulk orders
- Vacuum sealed individual portions, bulk foodservice packs, or OEM custom packaging and labelling
Use Guide
- Store at -18 C or below and maintain frozen storage to keep the 18 month shelf life
- Reheat the pre-fried product until hot through and crisp on the outside
- Pour the sweet and sour sauce over just before serving so the coating stays crisp
- Raw grades should be fried from a light thaw
- Serve one piece per two to three guests as a banquet course
How It Compares With Other Options
| Whole round fish | Squirrel fish arrives deboned and flower cut, removing a specialist knife skill that whole round fish still requires |
|---|---|
| Raw flower cut fish | The pre-fried version is fully cooked and ready to heat, while the raw version lets the kitchen control the fry |
| Fish slices | Slices serve soup and hotpot dishes, while squirrel fish is a whole fish presentation piece for banquet service |
More Views of This Product
Photographs taken on our own line and at our own farms in Zhuhai.
Frozen Sweet and Sour Squirrel Fish FAQ
What is squirrel fish
A classic Chinese dish made from a whole fish that is deboned and cut into a flower shape. It is served with sweet and sour sauce and is named for its resemblance to a squirrel tail.
What types of fish do you offer for squirrel fish
Tilapia, barramundi and seabass, to meet different market requirements and price points.
Can I choose between pre-fried and raw fish
Yes. We provide both pre-fried and raw non fried processing options, specified at the time of order.
What are your minimum order quantities
We are a manufacturing facility and require a minimum order quantity for production. Contact our sales team for the current figure for this item.
How should the product be stored
At -18 C or below. Proper frozen storage maintains the 18 month shelf life.
Do you provide seasoning options
Yes. Pre-fried products come pre-marinated with separate sauce packets, raw products are untreated with separate sauce options, and custom seasoning profiles are available for bulk orders.
What packaging options are available
Vacuum sealed individual portions, bulk packaging for foodservice, and custom packaging and labelling for OEM orders.
Other Products Buyers Pair With This
Frozen Seabass (Lateolabrax japonicus)
Brackish water from the Pearl River system and the South China Sea gives a clean flavour with no muddy note
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Frozen Seabass Fillet Skin On or Skinless
Belly off and pin bone removed so the kitchen does no secondary trimming
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Frozen Fish Slices for Suan Cai Yu
Starched and marinated slices remove all slicing and marinating labour from the kitchen
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