Seafood

Dry, whitish, or grayish patches on the surface caused by dehydration during frozen storage; it leads to tough, chewy texture and off-flavors.

Freezer burn

Dark red or brown discolorations from improper bleeding or handling; they are visually unappealing and may indicate poor fish health or rough processing.

Blood spots or bruising

Fishy, rancid, or ammonia-like smells indicate spoilage or enzymatic breakdown; they persist after cooking and render the product unacceptable.

Off-odors

Whitefish blocks are frozen into blocks and used to produce fish sticks and portions sold in retail stores and fast‑food restaurants.

Food service industry

Blocks of Alaska Pollock serve as the primary raw material for surimi, a stable frozen intermediate ingredient used in imitation crab and other processed seafood products.

Surimi manufacturers

Frozen whitefish blocks are sold directly to consumers and retailers as convenient portions for home cooking.

Retail frozen seafood

Blocks are broken down and mixed for minced fish applications

Minced fish products

Frozen blocks are processed into surimi paste

Surimi

Blocks are portioned and formed into breaded shapes

Fish sticks and breaded seafood items

Uniform, white-to-cream color indicates freshness and proper handling; discoloration suggests oxidation or age, affecting visual appeal in final products.

Flesh color

Firm, moist texture with controlled water content ensures good binding and prevents mushy or dry cooked results; excess water can dilute flavor and affect coating adhesion.

Texture and water content

Thorough removal of bones and skin is critical for consumer safety and texture; any remaining pieces can cause choking or unpleasant mouthfeel.

Bone and skin removal

Consistent block dimensions and weight ensure even portioning and cooking; irregular blocks lead to variable cook times and product appearance.

Block uniformity

Blocks are wrapped in polyethylene film and placed in a corrugated carton for protection against moisture loss and physical damage during transport.

Polyethylene-lined carton

Multiple blocks are packed in a larger master carton for efficient handling and storage in foodservice and industrial settings.

Bulk master carton

Whitefish blocks

If frozen whitefish blocks are exposed to temperatures above the recommended range, pathogenic bacteria can proliferate, posing a food safety hazard.

Microbial growth from temperature abuse

Whitefish blocks frozen with a liner can develop surface dehydration if the packaging is compromised, reducing product quality.

Freezer burn from inadequate packaging

Whitefish blocks are classified under HS#030475, but differing Schedule‑B and HTS rates can create customs delays and cost variability.

Tariff classification uncertainty

Whitefish blocks are frozen Alaska pollock fillet portions that are skinned and formed into large blocks. They are commonly sold in blocks weighing over 4.5 kg each for further processing such as mincing or cutting.

Month	Exports	Imports
Dec 2021	$32.3M	$37.2K
Nov 2021	$9.1M	$326K
Oct 2021	$15.8M	$130K
Sep 2021	$19.1M	$451K
Aug 2021	$21.3M	$193K
Jul 2021	$28.7M	$488K
Jun 2021	$24.9M	$146K
May 2021	$19M	$42.8K
Apr 2021	$25.6M	$180K
Mar 2021	$32.9M	$262K
Feb 2021	$11.9M	$291K
Jan 2021	$7M	$64.5K

Russia Whitefish Blocks Exports and Imports

Monthly Trade Values