Canned Sardines Private Label Indonesia: 2026 Guide

A quote-ready specification checklist for Indonesia private label sardines in 2026. Get apples-to-apples factory quotes fast with clear defaults on can size, drained weight, tomato sauce BRIX, fish count per can, EOE lids, BPA-NI lacquer, retort Fo, pack-out, shelf life and certifications.

If you need Indonesia private label sardines specification clarity, this is the guide we send to buyers before they brief a factory. We’ve taken teams from a blank brief to production-ready in two weeks using this exact checklist. It removes guesswork and gets apples-to-apples quotes from Indonesian packers.

The three pillars of a quote-ready spec

In our experience, almost every delay comes from unclear decisions in three areas. Nail these and your RFQs will be crisp.

1. Can format and packaging.

• Can size. Most buyers choose 155 g (popular retail single-serve) or 425 g (family/tall can). For 155 g, the industry shorthand is 307x113 easy-open. For 425 g, confirm the exact can code your packer stocks because height varies by supplier. Use EOE lids for retail unless your price point is ultra-budget.
• Lining. Specify BPA-NI lacquer for EU/US retail. Ask for a declaration of non-intent and migration test reports. Typical internals are epoxy-phenolic or organosol BPA-NI. External clear or gold lacquer works with paper labels. Litho-printed cans have higher MOQs.
• Label. Paper label with varnish is flexible and lowers MOQ. Litho-printed cans look premium but require large can-orders upstream.

2. Fill medium and fish metrics.

• Variants. Tomato sauce or oil (soybean, sunflower or olive). Tomato sauce needs BRIX and viscosity; oil variants need oil type and fill ratio.
• Net weight vs drained weight. Factories quote both. For 155 g tomato sardines, many programs target 90–93 g drained weight. For 425 g, 230–255 g drained weight depending on sauce thickness and fish size. Set a tolerance, typically ±3 g for 155 g and ±5–10 g for 425 g.
• Fish count per can. This drives consumer perception. For 155 g, 2–4 pieces is common. For 425 g, 6–10 pieces depending on the raw fish size. Tie counts to a rough length or piece-weight grade so QC can police it.

3. Process, safety and compliance.

• Retort target (Fo value). State a target Fo and let the factory validate by heat-pen studies. For 155 g sardines in sauce, we usually see Fo 6–8. For 425 g tall, Fo 8–12. The goal is commercial sterility without overcooking.
• Shelf life. 36 months at ambient is standard. Ask for accelerated shelf-life data if your market requires it.
• Certifications. HACCP, GMP, Halal (MUI), FCE/SID for the US, EU-approved establishment number, and IUU catch documentation. MSC Chain of Custody if you plan to carry the ecolabel.

Takeaway. Decide these nine items and your quote will arrive faster and cleaner.

Weeks 1–2: Spec finalization and validation

Here’s the workflow we use with new private label sardine projects.

• Lock can choice. 155 g 307x113 EOE is the global workhorse. Choose 425 g if your channel demands family-size value. A quick rule: high-frequency convenience stores favor 155 g. Club and traditional trade often lean 425 g.
• Set drained weight and fish count together. We recommend writing fish count as a range tied to the drained weight target. Example for 155 g tomato: drained weight 93 g ±3 g. Pieces per can 3–4. If the raw fish is small and hitting 93 g needs 5 pieces, the QC flags it.
• Confirm tomato sauce spec. Tomato solids at 12–14 BRIX is the global norm. If you need thicker sauce for spoon-stability, push to 14–16 BRIX and accept a slightly higher cost. pH typically lands around 4.2–4.6 with tomato. Declare starch or thickeners if you use them so labels remain compliant.
• Choose oil type if doing oil variants. Sunflower is increasingly requested in EU. Soybean is common and cost-efficient in Asia and Africa. State refined, deodorized, non-GMO if required.
• Declare EOE and lacquer explicitly. “Full-aperture EOE, internal BPA-NI lacquer, external clear.” That one line prevents a dozen emails.
• Retort Fo and trials. Tell the factory your target and let them propose a schedule based on your fill medium and can. They will confirm with thermocouples and a heat-pen study on your first run.

Need help tuning Fo against texture and sauce BRIX before you commit artwork. We’re happy to look at your draft spec and suggest defaults based on your market. If that’s useful, Contact us on whatsapp.

Weeks 3–6: MVP run and testing

Treat your first production as an MVP. Pull retains from the retort and test for:

• Drained weight repeatability. Use AOAC drain method. Two-minute drain on a 2.5 mm sieve. Check 30 cans randomly.
• Fish piece integrity. Count per can and breakage ratio. Overcooked Fo often shows up as fragile pieces.
• Sauce BRIX and pH. Confirm the lab matches your target. Taste panels catch salt drift early. Typical finished salt is 1.0–1.5%.
• Seam integrity. Factory handles this, but you should request daily seam teardown summaries.

Make one change at a time. If you increase BRIX and drop Fo simultaneously, you won’t know what fixed or hurt texture.

Weeks 7–12: Scale and optimize

Once the spec proves out, scale with confidence.

• Artwork and can MOQs. Paper labels can move with 1,000–2,000 cartons per SKU. Litho cans often need 300,000–500,000 pieces due to upstream tinplate orders.
• Lead time. Post-approval, paper-label orders typically ship in 6–8 weeks. Litho-printed cans run 10–12 weeks in 2026 because canmakers batch lines. Build this into your campaign calendar.
• Pack-out and logistics. The classic pack-outs are 24x425 g and 48x155 g or 50x155 g. Define carton material as 5-ply export grade, shrink with corner protection. Agree pallet size, layers and max height. Your goal is stable stacks at 1.6–1.8 m without crushing.

Should I choose 155 g or 425 g cans?

We recommend 155 g for modern retail where price points are sensitive and rotation is fast. It is also friendlier for sampler multipacks. Choose 425 g for value-led markets and foodservice. If you need both, use a shared visual identity to simplify labels and languages.

How do I set drained weight and fish count for consistent quality?

Set drained weight first based on your price position. Then set a piece-count range that is achievable with your raw fish size. In Indonesia, Sardinella lemuru is common. If your raw fish is 9–11 cm, a 155 g can usually lands at 3–4 pieces to hit 93 g drained. If your fish are smaller, cap count at 4 and let drained weight drive the spec to avoid “mush cans.”

What BRIX level is standard for tomato sardines?

12–14 BRIX is the global sweet spot for retail. It balances cling and pour. Go 14–16 if you need shelf standout on thickness, but test Fo to avoid overcooking the fish while you heat a more viscous sauce.

What is Fo value and what should I specify?

Fo is the sterilization lethality referenced to 121.1°C. For quoting, give a target window and let the factory validate. Typical targets we see work well are Fo 6–8 for 155 g and Fo 8–12 for 425 g. The exact schedule depends on your can, fill ratio, sauce BRIX and piece size. Ask for thermal mapping data on your trial run.

Do I need BPA-NI and EOE lids for US/EU?

Most retailers now require BPA-NI linings and documentation of NIAS risk assessment. Indonesian can suppliers provide BPA-NI options with migration reports. EOE is the norm in retail for 155 g and increasingly for 425 g. If you sell into institution channels, stay with plain ends to shave cost.

Typical MOQs and lead times after spec approval

• Paper label. 1 FCL per SKU is common. Many factories accept 1,000–2,000 cartons, depending on their line plan. Lead time 6–8 weeks.
• Litho-printed cans. Driven by canmaker MOQs. Expect 300,000–500,000 cans. Lead time 10–12 weeks.
• First orders. Add 2–3 weeks for artwork, nutrition panels, language checks and can procurement.

Quote-ready spec sheet template (copy, paste, fill)

Product. Canned sardines, Indonesia origin (FAO 57). Species: Sardinella lemuru or [specify]. Fishing method: Purse seine. Processing: Headed, eviscerated.

Can and ends.

• Size: 155 g 307x113 EOE or 425 g tall [confirm code with factory].
• Ends: EOE, full aperture, TFS or tinplate. Pull tab color [silver/gold].
• Lacquer: Internal BPA-NI [type], external clear/gold. Migration tests provided.

Weights and fill.

• Net weight: 155 g or 425 g.
• Drained weight: 93 g ±3 g (155 g) or [e.g., 240 g ±10 g for 425 g].
• Fill medium: Tomato sauce 12–14 BRIX, pH 4.2–4.6. Salt [1.2% target]. Starch/thickener [Y/N, type]. Or Oil: [soybean/sunflower/olive], fill ratio [g or %].
• Pieces per can: 3–4 pieces (155 g) or [range] for 425 g. Define piece length [e.g., 9–11 cm].

Process and safety.

• Retort target: Fo 6–8 (155 g) or Fo [8–12] (425 g). Factory to validate by heat-pen.
• Shelf life: 36 months, store ambient. Date code format [e.g., DD/MM/YY, Lot].
• Micro standards: Commercial sterility per Codex. Factory HACCP and GMP certified.

Packaging.

• Label: Paper label 80 gsm matte with varnish. Or litho can [spec].
• Carton: 48x155 g or 24x425 g. 5-ply export-grade. Barcode outside. Language set [list].
• Pallet: [Euro/US] pallet. Layers [X], height [<=1.8 m]. Shrink and corner boards.

Compliance and docs.

• HACCP, Halal MUI, FCE/SID (US), EU establishment number. IUU catch certificate. MSC CoC [Y/N]. Allergen and nutrition panel per market.

QC.

• Drained weight method AOAC. Sample 30 cans per lot. Seam teardown daily reports. Retain samples from each retort load.

The five mistakes that kill sardine private label launches

1. Vague drained weight commitments. “As per standard” means nothing. Set a number and a tolerance.
2. Counting fish without linking to raw size. You end up with five tiny pieces and disappointed consumers. Specify piece range and raw length.
3. Overly thick sauce without retort adjustment. High BRIX needs schedule tuning or you will get soft fish. Validate Fo.
4. Leaving lacquer and EOE choices to the end. Can and end choices drive MOQs and lead time. Decide up front.
5. Artwork before the spec is frozen. You will reprint. Freeze the spec, then finalize labels.

Resources and next steps

If you are building an Indonesia private label sardines specification for 2026 retail, use the template above and send it to your short-listed factories. Ask each to quote both 155 g and 425 g so you can compare landed costs per kilogram of drained fish. If you need a second set of eyes on your spec or want sample QC sheets, Contact us on email. If your seafood program spans frozen species too, you can also View our products to see what else we produce in Indonesia.

The reality is, a tight spec de-risks everything. You will get faster quotes, cleaner trials and fewer surprises at retail. And that is what wins in this category.