IQF Shrimp Glaze Percentage Explained: How to Test, Enforce, and Never Get Cheated Again

A practical, field-ready system to specify, test, and enforce IQF shrimp glaze percentage so you can prevent short weight, align suppliers, and accept shipments with confidence.

We turned chronic short weight conversations into near-zero claims in 90 days using this exact system. Not with drama. With a clear purchase spec, a simple field deglaze test, and documentation your finance and QA teams will actually trust.

Here’s how we recommend you control IQF shrimp glaze percentage end to end when sourcing from Indonesia.

The three pillars of fast control

Contract clarity. Put a glaze target and test method in the PO. Remove ambiguity so you’re not debating methods at delivery.
Visible verification. Use an AOAC-style deglazing method at loading and arrival. Keep calculations simple and transparent.
Audit trail. Save weight sheets, calibration proofs, and video. If there’s a dispute, your records resolve it in minutes.

Week 1–2: Set your spec and tools

What’s a good glaze percentage and acceptable variance?

For retail and foodservice IQF shrimp, we see 6–10% glaze as the sweet spot. Below ~5% you risk freezer burn in long transit. Above ~12% you invite short weight concerns. We typically specify 8% glaze with ±2% tolerance. That gives processors room to protect the product without diluting net content.

Context matters. Small retail bags (340–500 g) often run 6–8%. Bulk foodservice bags (1–2 kg) can carry 8–10% safely. Long routings or transshipments justify the upper end. This leads us to the spec.

Exact PO wording you can copy

We’ve used this wording with global buyers and Indonesian plants:

Glaze: Target 8% ±2% by weight. Net weight is exclusive of glaze.
Method: AOAC-style deglaze using potable water 15–20°C. Rinse/dip only until ice glaze is removed and product core remains frozen. Blot surface, weigh immediately.
Tolerances: Lot average net weight ≥ 100% of declared. No individual retail unit < 98% of declared. Glaze % within 8% ±2%.
Sampling: As per buyer QC plan at loading and arrival. Buyer/third-party may witness. Supplier to provide batch-level QC record and calibration certificates.
Rejection/price adjustment: If average net weight < declared or glaze outside tolerance, buyer may reject or apply price adjustment equal to the short weight plus handling costs.

Add this into your master PO template. If you need a tailored clause for your market, Contact us on whatsapp and we’ll share our regional versions.

Tools and calibration

Scales: 0.1 g readability for small packs, 1 g for bulk. Calibrate daily with certified weights. Keep a photo of the calibration point with date/time.
Thermometer: Check water is 15–20°C. Infrared is fine for quick checks.
Mesh basket or perforated colander, timer/stopwatch, absorbent paper, record sheet.
Controlled water flow or tub for quick dips. Avoid warm water that softens shrimp.

Pro tip we’ve learned the hard way: don’t test right under the blast freezer or in a hot loading bay. Extreme ambient swings make your test erratic.

Week 3–6: Run the method and lock it in

How do I perform a deglaze test to measure true net weight?

Use this AOAC-style, field-proven procedure. It’s simple and repeatable for shrimp.

Step 1. Sample selection. Randomly pick units per the sampling plan below. Keep them frozen at all times.
Step 2. Gross weight. Weigh the frozen unit sealed in its retail bag or bulk inner to the nearest gram. Record as Gross.
Step 3. Deglaze. Remove shrimp from packaging. Dip in 15–20°C potable water, gently agitate 30–60 seconds until the glossy ice layer disappears. Or use a low-flow rinse. The shrimp core must stay frozen and firm. If pieces soften, stop and replace the sample.
Step 4. Drain and blot. Lift in a mesh basket for 10–15 seconds. Blot surface moisture lightly with paper. No squeezing.
Step 5. Net weight. Weigh immediately. Record as Net (deglazed).

Four-panel sequence of the deglaze test: selecting frozen IQF shrimp, gently rinsing in cool water, quick drain and light blot, then immediate weighing on a digital scale in a cold-room setting.

Calculations.

Glaze % = (Gross − Net) ÷ Gross × 100
Net weight compliance = Net vs Declared Net. Example: a 500 g declared pack should deglaze at ≥ 490 g (98%) and your lot average should be ≥ 500 g.

Typical issues we see and fix quickly: long soaks that thaw product, aggressive blotting, or weighing after the shrimp warms up. Stay consistent and fast.

How long should I rinse without thawing?

Most IQF shrimp deglaze in 30–60 seconds at 15–20°C with gentle agitation. Larger U/10 or U/12 might need 60–90 seconds. If you see softening or translucency changing, the water is too warm or the dip is too long. Reset and repeat with a new sample.

Does glaze count toward net weight on labels?

In the US, EU, UK, Australia, and most major markets, net weight excludes glaze. That’s why the deglazed weight is your compliance number. You can declare “X% glaze” separately, but it does not add to the net weight. If you’re shipping to a market with different rules, align the PO and label with local law, but the AOAC/NIST-style method still gives you a clean baseline.

What’s the sampling plan to verify glaze and net weight?

Keep it practical and statistically defensible.

Container-level check. For a 20’ reefer with 1,000–1,200 cartons, pull 18 cartons spread across front/middle/rear and top/middle/bottom tiers. For a 40’, pull 24 cartons.
Unit-level. From each carton, test 1–2 inner units. You’ll get 18–36 units total, which is enough to establish a trustworthy lot average and catch shorts.
Small shipments (<200 cartons). Minimum 8 cartons, 1–2 units each.

If your QA team already uses ANSI/ASQ Z1.4, align a Level II plan for attribute checks. For net weight, keep the rule simple: average ≥ 100%, no unit < 98%.

Pass/fail and short weight handling

Accept: Average deglazed net ≥ declared. No unit < 98%. Glaze within target ±2%.
Borderline: If average is on target but a few units dip 1–2 g below 98%, take a second sample set. If repeat confirms short units, apply an adjustment.
Reject/adjust: If average < declared or glaze > target +2% (e.g., 12.5% vs 8% spec), reject or adjust pricing equal to the short weight plus costs. Spell this out in the PO.

We document these calls with photos of the scale readouts, the test set-up, and a signed weight sheet. Many buyers now ask for short video clips at loading. It’s an easy win and trending across the industry this year.

Week 7–12: Scale, standardize, and audit

Supplier training. Walk the plant’s QC through your method. Agree on the water temperature, dip time, and blotting standard. If both sides run the same steps, arguments disappear.
Batch-level documentation. Request each lot’s: factory deglaze tests, scale/thermometer calibration certificates, production date, SKU UPC, and pack photo showing declared net weight. Keep them attached to the invoice.
Arrival verification. Repeat a lighter version of the test on arrival. If seals and temps are intact and numbers match loading, release quickly.

We apply the same process across our IQF seafood lines. For example, our Frozen Shrimp (Black Tiger, Vannamei & Wild Caught) and Half Shell Baby Scallop (IQF) use controlled glaze to protect surface quality while keeping true net weight on-label. The approach also works for items like Crimson Snapper fillets, with minor tweaks noted below.

Common questions buyers ask us

Shrimp glaze versus moisture content: what’s the difference?

Glaze is external ice applied after freezing. Moisture content is water inside the flesh. They’re different measurements. Don’t let high moisture or additives (like STPP) mask short weight. Your deglazed net tells the truth for weight compliance.

Glaze testing for fish fillets vs shrimp

Same core idea. But fillets shed surface water more slowly. After deglaze, extend the drain time slightly (20–30 seconds) with minimal blotting. Keep the core frozen. We record glaze % and net weight exactly the same way.

Record sheet template: what do I capture?

Date/time, product, lot, size grade
Declared net per unit
Unit Gross, Unit Net, Glaze %
Average net, min/max net, pass/fail
Scale ID, calibration check, water temp
Tester name/signature and photo refs

If you want our fillable sheet and a one-page SOP, Contact us on whatsapp. We’ll share the exact form we use at factory loading.

The five mistakes that kill glaze control

No method in the PO. Everyone means well, but without a method, you’ll argue at delivery.
Warm deglaze water. It softens shrimp and inflates net weight temporarily. Use 15–20°C.
Long soaks. Quick dip or gentle rinse only. Keep cores frozen.
Overblotting. Pat dry, don’t squeeze. You’re measuring net, not drying seafood.
No calibration proof. A 5 g scale error across 36 units is a false claim waiting to happen.

Resources and next steps

Apply the PO clause above to your next shipment and run the 18–36 unit sampling plan. You’ll have defensible data within one loading.
Ask your supplier to attach their factory deglaze sheet and scale calibration to each invoice. We provide this by default across our IQF lines.
If you need Indonesian IQF shrimp with controlled 6–10% glaze and pre-loading verification, explore our Frozen Shrimp (Black Tiger, Vannamei & Wild Caught) or View our products.

In our experience, once both sides agree on one simple, shared test, short weight disputes vanish and acceptance becomes routine. That’s the real win: less friction, better product, and faster releases for your team and customers.