Capelin and Blue Whiting
Capelin (Mallotus villosus) and blue whiting (Micromesistius poutassou) are small pelagic Gadidae fishes caught in the North Atlantic and traded mainly as frozen whole or filleted fish for human food products and fish‑meal applications.
Prices, specifications and international trade for capelin and blue whiting under HS 030359.
Capelin and Blue Whiting Price
Published reference · Jul 1, 2026
Capelin and blue whiting is quoted in USD/t at CHN. Historical customs values may differ from the headline reference.
Explore capelin and blue whiting pricesCapelin and Blue Whiting Suppliers
Find capelin and blue whiting suppliers and exporters for your specification, buying volume and preferred origin. Explore supplier locations, compare sourcing requirements and request a shortlist.
Explore capelin and blue whiting suppliersCapelin and Blue Whiting Exports and Imports
India led reported capelin and blue whiting exports in 2025, at $141M.
Compare capelin and blue whiting exporting countriesCapelin and Blue Whiting Specifications and Quality
Capelin and blue whiting grading factors include Size grading, Fat content, and Flesh firmness.
Grading Factors
Quality assessment for capelin and blue whiting considers Size grading, Fat content, and Flesh firmness.
- Size grading
Fish are sorted by length and weight to match buyer needs, as size influences yield and suitability for different product forms.
- Fat content
Assessed through sampling, fat content affects both flavor and processing value, with higher fat fish preferred for certain products and lower for others.
- Flesh firmness
After freezing, firmness indicates the fish's freshness at catch and handling quality, affecting texture in final products.
- Color and appearance
Uniform color and intact skin indicate good handling and freshness, important for whole fish presentations.
Common Defects
Recorded defects for capelin and blue whiting include Freezer burn, Rancidity, and Soft flesh.
- Freezer burn
Dry, discolored patches on the skin or flesh surface result from air exposure in packaging, degrading texture and flavor.
- Rancidity
Oxidation of fats over time produces an off-odor and taste, particularly in these oily fish, shortening usability.
- Soft flesh
Over-ripening or slow freezing degrades muscle structure, leading to a mushy texture that is unsuitable for surimi.
Capelin and Blue Whiting Facts and HS Code
Capelin and blue whiting belongs to seafood within protein and dairy. Its customs classification covers HS 030359.
Capelin and Blue Whiting HS Code
| Also known as | capelin, blue whiting, frozen fish |
|---|---|
| Product type | Raw |
| Form | Frozen |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030359 |
| HS6 description | Fish; frozen, n.e.c. in item no. 0303.5, excluding fillets, fish meat of 0304, and edible fish offal of subheadings 0303.91 to 0303.99 |
| Quoted in | USD/t |
| Reference location | CHN |
Production & Handling
Capelin and blue whiting storage guidance: Maintain consistent frozen temperatures throughout storage and transport to prevent thawing, which degrades flesh texture and accelerates rancidity. Insulation and dry containers are essential to avoid moisture loss and freezer burn.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Frozen |
| Storage conditions | Maintain consistent frozen temperatures throughout storage and transport to prevent thawing, which degrades flesh texture and accelerates rancidity. Insulation and dry containers are essential to avoid moisture loss and freezer burn. |
| Production methods | Wild capture |
| Processing steps |
|
Packaging
Typical capelin and blue whiting packaging includes Bulk frozen blocks, Polyethylene-lined cartons, and Interleaved layers in cartons.
- Bulk frozen blocks
Fish are packed into large blocks for efficient transport and storage, common for industrial processing into fillets or surimi.
- Polyethylene-lined cartons
IKEA-style boxes with an inner bag hold individual fish, protecting them from drying and contamination, used for retail or food service.
- Interleaved layers in cartons
Fish are separated by sheets to prevent sticking, facilitating portion control for food service users.
Uses & Risks
Capelin and blue whiting is used in Surimi production, Fishmeal and fish oil, and Whole frozen sales.
End Uses
- Surimi production
The fish are minced, washed, and mixed with additives to create a protein paste used to mimic crab and other seafood.
- Fishmeal and fish oil
Fish are cooked, pressed, and dried to produce meal for animal feed and oil for supplements and additives.
- Whole frozen sales
Whole fish are sold to retail or food service for grilling, frying, or baking, offering a direct source of protein.
- Fillet production
Processing into fillets yields a boneless cut for higher-value products, often breaded or further processed.
Uses and Related Commodities
| Downstream industries | Seafood processing, Aquaculture feed manufacturing, Food service, Animal nutrition, Nutraceutical manufacturing |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Temperature chain failure LogisticsHigh Disruptions in cold chain cause thawing and refreezing, leading to enzymatic spoilage and bacterial growth. | Use temperature monitors and ensure container integrity throughout transit to maintain continuous cold conditions. |
Stock overfishing SustainabilityHigh High demand and short fishing seasons can lead to quota overshoot, affecting long-term stock health and future supply. | Source from certified or managed fisheries and verify catch documentation to ensure quotas are respected. |
Species substitution FraudMedium Mislabelling of fish species occurs when similar-looking fish are mixed, leading to inaccurate supply and potential legal issues. | Implement DNA testing or demand certificates of origin to confirm species identity in each lot. |
Capelin and Blue Whiting Questions
- How should blue whiting be stored on board before freezing?
- Blue whiting should be kept on ice or in chilled seawater; ungutted fish remain acceptable for up to 5 days on ice, but quality declines after 8 days. Prompt freezing at –30 °C preserves the fish for up to 12 months.
- What are the typical packaging formats for frozen blue whiting?
- Fish are commonly packed in ice‑filled boxes for short‑term storage and later formed into 50 mm thick frozen blocks, which are suitable for filleting or mincing.
- Can capelin be used for surimi production?
- Yes, trials have produced surimi from capelin that meets Japanese specifications, although achieving the required white colour from frozen raw material remains a challenge.
- What defects should I watch for when receiving capelin shipments?
- Look for excessive softening, bruising, or signs of parasite activity; delayed chilling or rough handling can cause soft flesh, while Myxosporidia can affect gel‑forming ability in surimi.