Whole round or HGT? IQF or block? PUD or PD? A plain-language guide to the product forms and freezing terms used in seafood specifications.
Clear specifications are the foundation of a smooth seafood order. Many disputes come down to a simple misunderstanding of product form or freezing terms. Here is a quick guide to the terms we use most often.
Fish forms
- Whole round (WR) – the fish as caught, not gutted.
- Gutted (WGGS) – whole fish with gills and guts removed.
- HGT – headed, gutted and tail-off. Common for ribbon fish and other long-bodied species.
- Steaks / cuts – cross-section portions, often used for seer fish and tuna.
- Fillets – boneless sides, skin-on or skinless.
Shrimp forms
- HOSO – head-on, shell-on.
- HLSO – headless, shell-on.
- PUD – peeled, undeveined.
- PD / PDTO – peeled and deveined; tail-off or tail-on.
Cephalopod forms
- Whole round – squid, cuttlefish or octopus as landed.
- Whole cleaned – viscera, ink sac, beak and eyes removed.
- Tubes, rings and cuts – further processed squid; cuttlefish may be supplied as fillets or skewers.
Freezing and glazing
- Block frozen – product frozen together in a block in a plate freezer. Economical and well protected, but must be thawed as a block.
- IQF (individually quick frozen) – each piece frozen separately, so buyers can use only what they need.
- Glazing – a thin protective layer of ice. The glazing percentage should always be stated in the specification, along with whether weights are declared net or gross of glaze.
When requesting a quote, include the form, size grade (for example pieces per kg), freezing method, glazing, pack size and labelling. The more precise the specification, the more accurate the quotation.