Round Scad HGT
In the vast world of frozen seafood, Round Scad—locally known in Vietnam as cá trích biển or cá nục suông—is often an underrated yet highly versatile product. When processed into HGT (Headed, Gutted, and Tail-off), this humble fish becomes a powerhouse ingredient across multiple global markets. Especially in sizes like 5–7cm, 7–9cm, and 9–11cm per piece, round scad serves distinct roles depending on its destination and usage
Why Headed, Gutted, and Tail-Off? The Story Behind It
The HGT process—Headed, Gutted, and Tail-off—is more than just a trimming method. It's a crucial value-added processing step.
The journey begins with freshly caught fish, each one carefully inspected before entering the processing line. With practiced precision, the heads and tails are removed, and the internal organs are expertly cleared out. This isn’t done just for appearance—it’s a step that brings uniformity in size and shape, creating consistency that downstream processors and chefs can rely on.
More importantly, HGT helps protect the quality of the fish itself. By removing the most perishable parts, the process slows down spoilage, ensuring the meat stays intact and flavorful during freezing and thawing. It’s a silent guardian of freshness, especially critical when fish must travel across continents before reaching a plate or a production facility.
Hygiene is another unseen benefit. The gut and head harbor bacteria and enzymes that accelerate decomposition. By eliminating these sections early, the risk of contamination is dramatically reduced, improving both food safety and shelf life.
And for the next handlers—whether they are chefs slicing fillets for restaurants, pet food producers grinding it for nutrition, or manufacturers turning it into ready meals—the HGT fish is ready. It’s cleaner, easier to portion, and simpler to integrate into recipes or products.
So while it might seem like a technical process tucked away in the early stages of seafood handling, HGT is actually a critical link in the chain, turning raw harvests into dependable, high-quality resources for countless industries.
This format is highly favored by processors and end-users in countries like:
Philippines – where round scad (galunggong) is a staple in households
Africa (e.g., Ghana, Nigeria) – as an affordable protein source
Middle East – for grilling or frying whole fish for daily meals
Korea and Japan – processed into seasoned or grilled side dishes
The BQF Process & PE Layer: Experience Makes the Difference
There's a practiced rhythm to the work—a quiet precision passed down through experience. Among the tools and techniques they use, one small detail makes a significant difference: the thin layer of polyethylene, or PE, that’s carefully placed between the fish and the mold, or between layers of fish inside each 10-kilogram block before it goes into Block Quick Freezing (BQF).
To an outsider, it might seem like an unnecessary step—just another piece of plastic. But to those who know the trade, that PE layer is essential. It ensures that when the frozen block is needed later—perhaps for repacking or retail sizing—the blocks can be separated cleanly and easily. Without it, the solid mass of frozen fish would be nearly impossible to break apart without damaging the product.
More importantly, the PE layer helps preserve the integrity of the fish. By preventing the layers from freezing together, it reduces the risk of breakage when the block is thawed or handled. This thin sheet becomes a silent protector, shielding the fish from the damage of rough separation.
But its role doesn’t stop there. That same PE layer helps maintain the pristine surface glaze and the smooth skin condition of each scad, preserving its visual appeal for consumers who expect nothing less than perfect. And beyond quality, there's hygiene: the PE barrier acts as a safeguard, keeping the fish clean and uncontaminated throughout storage and transport.
The little things like this—often invisible to buyers—are what define a high-quality supplier
Why Chilled Fish from Port Matters
Processors who insist on using chilled round scad (rather than previously frozen raw materials) gain several advantages:
Better texture retention – less muscle fiber damage
Brighter skin and flesh color
Lower bacterial load, resulting in cleaner, longer-lasting frozen product
Higher yield during trimming, reducing product loss
Minimized drip loss after thawing
This method requires tight coordination between port collection and factory transport, but the result is a visibly superior product—especially important when exporting to demanding markets.
Why Round Scad is a Smart Choice Over Other Fish
Round scad is often compared with other economical fish like mackerel, sardines, or anchovy. However, it stands out for:
| Criteria | Round Scad HGT | Mackerel | Sardine | Anchovy |
|---|---|---|---|---|
| Oil Content | Moderate | High | High | High |
| Shelf Life (Frozen) | Excellent | Medium | Medium | Short |
| Size Consistency | High | Medium | Low | Low |
| Market Flexibility | High | High | Low | Medium |
| Processing Friendly | Very Good | Moderate | Poor | Poor |
Its balanced fat content gives it a clean, mild flavor—making it flexible for grilling, frying, smoking, or secondary processing (canning, fishmeal, or even pet food).
“At Khoi Viet Seafood, we specialize in BQF round scad HGT from Vietnam, packed thoughtfully in 10kg blocks with customized sizing. Whether you’re a distributor, wholesaler, or food manufacturer, we’re ready to serve your seafood needs—efficiently, responsibly, and with heart”
