A step-by-step, buyer-focused SOP to verify Indonesian frozen shrimp net weight by measuring and deducting ice glaze. Includes sampling, equipment, NIST/CFIA/EU references, calculation formulas, pass/fail thresholds, and claim documentation tips.
If you buy frozen shrimp, you already know glaze protects quality and shelf life. You also know glaze can mask short weight when it’s overdone. We’ve run hundreds of Indonesian shrimp glaze tests with global buyers, and this is the arrival QC SOP our customers actually use and defend in claims.
Quick answers importers ask us
Is ice glaze included in the net weight for frozen shrimp?
No. In the US (NIST Handbook 133), Canada (CFIA Net Quantity), and EU markets, net weight must exclude ice glaze. Net weight is the product mass after removing all surface ice and the packaging.
What’s a normal glaze percentage on Indonesian shrimp?
For IQF shrimp, 8–12% glaze is typical and effective. HOSO and premium retail packs can be 5–15% depending on spec. Blocks are usually unglazed or have minimal protective ice. We generally target 10% for IQF shrimp unless a buyer specifies otherwise.
How do I deglaze shrimp for a net weight test without losing meat?
Use flowing water that removes only surface ice while keeping the core frozen. Agitate gently. Stop as soon as the ice is gone. Drain briefly and blot. Don’t soak. Don’t thaw the shrimp.
Which standard method is accepted (NIST, CFIA, EU)?
All three markets use functionally similar approaches: determine the frozen glazed weight of the contents, remove all surface ice without thawing, then reweigh. In the US, follow NIST Handbook 133 (Frozen Seafood in Glaze method). Canada follows CFIA’s net quantity procedures. The EU requires net weight “without glaze” and authorities commonly accept NIST/CFIA-style methods.
How many packs should I sample to get a defensible result?
Regulators often use a 12-unit sample plan for packaged goods. Commercially, we recommend:
- Small arrivals (<200 cartons): 8–12 packs across at least 5 cartons and 2 pallets
- Larger arrivals: minimum 12 packs, 1–2 per pallet across the lot
- Never fewer than 5 packs for a claim discussion
What tolerance is allowed before I can file a short-weight claim?
Regulatory thresholds vary. In practice, importers use two gates:
- Average of the tested units must be ≥ declared net weight
- No individual unit should be short by more than about 2–3% (commercial rule of thumb)
Inspectors enforce specific tables (e.g., NIST Maximum Allowable Variation, CFIA TNE). For buyer-supplier disputes, agree in the PO that “average net weight must meet or exceed the label and individual units should not be more than 3% short.”
How do I document the test so my supplier accepts the findings?
Record everything. Photos of the unopened pack, scale readings, water temperature, timing, and video of deglazing make claims straightforward. Use a consistent format and keep raw files.
Arrival QC SOP: Indonesian shrimp glaze and net weight verification
This SOP mirrors widely accepted NIST/CFIA/EU-style procedures and is practical at a receiving dock.
Equipment checklist
- Calibrated digital scale (0.1 g readability for retail packs, 1 g for foodservice packs)
- Traceable calibration weights or certificate within 6–12 months
- Mesh or perforated basket and tongs
- Stopwatch and thermometer (water and product surface)
- Clean tray, paper towels or lint-free cloth
- Knife or scissors for packaging; permanent marker; labels
- Data sheet or tablet for records; camera or phone for photos/video
Sampling plan that holds up
- Randomly select across pallets, layers, and carton positions
- Target 12 units when possible; never fewer than 5 for a decision
- If packs vary by size grade or production date, stratify your sampling accordingly
Step-by-step deglazing method
- Condition and ID.
- Keep samples frozen until test. Record product code, lot, production date, declared net weight, count size.
- Zero and verify the scale.
- Place the empty basket on the scale, tare to zero. Check your calibration reference.
- Weigh the glazed contents (WG).
- Open pack. Remove the frozen contents from the packaging. Include any loose ice shards with the contents. Discard packaging for now. Weigh the frozen glazed contents in the tared basket. Record WG.
- Remove surface glaze under controlled water.
- Use potable water not warmer than room temp. We typically target 15–20 C. Gently agitate the shrimp in the flow so surface ice dissolves quickly while the shrimp stay firm and frozen. No soaking. No salt or additives. You’re after surface ice only.
- Drain and blot.
- Lift the basket. Drain for 30 seconds. Place on a clean tray. Gently blot exterior moisture without squeezing the shrimp.
- Weigh deglazed product (WD).
- Return the basket to the scale and record WD.
- Repeat for each sample unit.
- If any unit begins to thaw (flexible bodies, soft texture), stop and re-freeze before retrying. Over-deglazing leads to false lows and disputes.
Calculations
- Percent glaze = (WG − WD) ÷ WG × 100
- Net weight result for the pack = WD
Example A (pass): Declared 908 g (2.00 lb). WG 1045 g. WD 910 g.
- Glaze % = (1045−910)/1045 = 12.9%
- Net weight = 910 g, average meets label. Accept.
Example B (fail): Declared 908 g. WG 1000 g. WD 870 g.
- Glaze % = 13.0%
- Net weight short by 38 g (−4.2%). Investigate and prepare claim.
Practical takeaway: Focus on WD versus the declared net. Glaze percent helps you discuss process control with the supplier, but the label claim lives or dies on WD.
Market-specific notes you can rely on
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United States. NIST Handbook 133 treats glaze as tare. Inspectors check that the sample average meets or exceeds the declared net weight and that no unit exceeds the Maximum Allowable Variation. Many buyers mirror that logic in contracts.
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European Union. Net weight must exclude glaze. Member state authorities generally accept NIST/CFIA-style deglazing. Retailers often set stricter internal limits. We see buyers specify 8–12% glaze targets and require average ≥ declared with unit tolerance ≤3% short.
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Canada. CFIA applies the average system and tolerable negative error (TNE). Practical buyer language mirrors “average ≥ declared” and “no unit more than 3% short,” plus clear deglazing steps.
Trend we’re seeing: Since mid-2024, large retailers in the US and EU have tightened arrival checks and require video capture of deglazing and water temperature. Plan for that. It reduces disputes dramatically.
Common mistakes that kill otherwise good claims
- Over-deglazing. Long soaks or warm water lead to protein loss and a low WD. Keep water cool, keep motion gentle, stop the moment ice disappears.
- Weighing the whole pack. Packaging weight and trapped water can distort results. Always remove the frozen contents from the pack before WG.
- Too small a sample. Three packs won’t win a dispute on a container. Go for 8–12 with good lot coverage.
- No photos or timestamps. If it isn’t documented, it didn’t happen. We record every step. So should you.
Documentation: the record sheet we actually use
Capture these fields for each unit and for the lot:
- Product details: item, species, lot/production date, label net weight, count size
- Scale ID and calibration date
- Water temperature, ambient temperature
- WG and WD per unit; computed glaze %, computed short/over by gram and percent
- Photos: unopened pack, WG on scale, water flow, WD on scale, label
- Video: one full deglaze cycle start-to-finish for at least 2 units
- Tester name, date/time, location
- Acceptance decision and rationale
Need a clean, ready-to-use template or want us to review your SOP? Reach out and we’ll share ours, no strings attached. Contact us on whatsapp.
Contract language that prevents arguments later
We recommend adding three short clauses to POs for shrimp:
- Glaze target: “Protective ice glaze target 10% ± 2% unless otherwise stated.”
- Net weight: “Net weight excludes ice glaze. Average unit net weight must meet or exceed label claim. No individual unit more than 3% short.”
- Method and evidence: “Deglazing per NIST/CFIA-style method using running potable water ≤20 C, 30 s drain, photo/video evidence admissible.”
We’ve found those three lines resolve 80% of disputes before they start.
When this advice applies (and when it doesn’t)
Use this method for frozen, glazed seafood like IQF shrimp, HOSO/HLSO, peeled formats, and IQF finfish. It also works for our glazed finfish SKUs such as Grouper Fillet (IQF) and Goldband Snapper Fillet. For block-frozen shrimp or value-added items with sauces, use the appropriate method for drained weight or sauce deduction. Added-water or soak detection is a different test entirely and involves moisture gain analysis, not just deglazing.
Final pointers from our receiving floors
- Pre-condition samples in a 0–4 C room for 30–60 minutes before testing. The surface ice releases faster while cores stay frozen, reducing handling time.
- Standardize your drain time at 30 seconds. Consistency beats perfection.
- Use the same basket and taring procedure for all units. It’s a small thing that avoids big variance.
- Share your findings fast. If you see a trend, notify the supplier right away and pause further distribution until you align on next steps.
If you’re sourcing from Indonesia and want consistent glaze control and transparent QC, we produce to your spec and provide on-batch glaze verification for shrimp and other IQF lines. See our Frozen Shrimp (Black Tiger, Vannamei & Wild Caught) and broader range here: View our products.
We’re happy to walk your team through a live test on your next arrival, or co-develop an arrival SOP tailored to your market’s rules. Questions about your project or need a second opinion on a claim? Call us.