Block Frozen
Fish or fillets are packed and frozen in solid blocks (e.g. 10kg/block).
Butterfly
The fish is cleaned (head and bones removed), split open either from the back or the belly, and then flattened.
Cube
Diced fish meat, often used for skewers, soups, or ready meals.
Fillet
Boneless side cut of the fish. Can be skin-on, skinless, PBO (pin bone out)
H&G (Headed & Gutted)
Head and guts removed; body and tail intact.
HGT (Headed, Gutted, Tail-off)
Head, guts, and tail removed. Common for loining or further processing.
IQF (Individually Quick Frozen)
Each portion is frozen separately, free-flowing.
IVP (Individually Vacuum Packed)
Each portion is vacuum sealed.
Loins
Boneless, elongated cut from the main body of the fish, often used for tuna or large species.
Natural Cut
Hand-trimmed fillet that follows the natural shape of the fish.
One Cut
A single fillet cut once through the center, resulting in two portions.
Portion Cut
Pre-cut sections of fillet, typically standardized (e.g. 120g, 200g). Common for foodservice and retail.
Saku
Rectangular blocks from tuna loins, trimmed and prepared for sashimi or slicing.
WGG (Whole Gutted Gilled)
Gutted and gilled, but scales remain.
WGGS (Whole Gutted Gilled Scaled)
Fully cleaned whole fish: gills, guts, and scales all removed.
WGS (Whole Gutted Scaled)
Whole fish with guts and scales removed. Head still attached.
Whole Cleaned
Whole cephalopod (e.g. squid or octopus) with internal organs, beak, and ink sac removed.
FISH PROCESSING INDONESIA
OTHER SERVICES
