A practical, no-travel workflow to verify whether your overseas seafood supplier actually owns or controls a processing plant. Red flags, exact questions to ask, live video walk-through tips, and how to match plant codes to the company quoting you.
If you buy seafood internationally, you’ve probably wondered: am I talking to a factory or a broker with a good story? We get it. We process and export daily, and we’ve seen the same playbook from intermediaries time and again. Here’s a focused system that lets you verify a seafood supplier is a factory in 48 hours without boarding a plane.
The broker vs factory litmus test: five fast red flags
- They refuse a live video walk-through of the production floor. We’re not talking about sending a pre-recorded clip. We mean a real-time call where you can ask to see receiving, cutting, IQF tunnel, packing, and cold storage.
- Photos look like stock imagery. Inconsistent PPE, no plant name on walls or crates, and “too clean to be used” equipment show up a lot. Do a reverse image check and look for metadata. “Spotting stock photos on supplier websites seafood” isn’t just a phrase. It’s a must-do.
- They can’t show a plant code on cartons that matches their company. If they’re quoting you Grouper Fillet (IQF) or Yellowfin Saku (Sushi Grade), there should be printed identifiers on the outer box you can validate.
- All communication lives on WhatsApp/WeChat. No company domain email. “Signs a WeChat/WhatsApp‑only supplier is a broker” is very real, especially when combined with vague addresses.
- Capacity claims don’t line up with equipment. If someone says they run 10 tons a day of IQF with one small belt freezer, you’re staring at “inflated capacity claims.”
Takeaway: one red flag is a prompt for deeper checks. Two or more should trigger a pause.
The 48-hour remote verification workflow
We use this exact flow when we vet partner plants ourselves. It’s simple, practical, and hard to game.
Hour 0–6: Desktop triage
- Verify factory address vs sales office address. Use Google Maps and satellite view. Real plants have truck access, loading bays, and sizable insulated halls. If the “factory” is an apartment or downtown office tower, note it.
- Website clues. Look for the same building and production photos across multiple websites. Check image EXIF data when available. Do a reverse image search on 2–3 hero photos.
- Ask for two contacts: the sales rep and the QA/production manager. Brokers struggle to put you on a call with QA.
Immediate requests to send before the day ends:
- Equipment list with make/model for key lines. IQF freezer, blast freezers, vacuum packers, metal detector. Ask for serial plates photos.
- Floor plan or process flow. Even a simple PDF helps.
- Two recent production photos holding today’s date handwritten on paper in front of the IQF freezer and packing table.
Hour 6–24: Paper and code cross-checks
- Carton plant code check. Ask for a photo of an export-ready carton from last week’s run. You want a close-up of the printed plant code/identifier and production date. Then ask for a second photo of the same carton pulled back to show it on the floor inside their facility. Follow up by asking who issued that code and what legal entity it’s tied to.
- Document proof of factory control. You’re not chasing certifications here. You want factory ownership verification. Ask for one of the following:
- Deed or lease agreement for the facility. Names and dates visible.
- Exclusive processing agreement that allows them to control production slots and branding, signed by the plant owner.
- Utility bill (electricity) for the factory address in the company’s or lessor’s name within the last two months. Processing plants have heavy power footprints.
- Cold chain capacity claims. Request photos of the compressor room, evaporator coils in cold storage, and a screenshot of the last 30 days of temperature logs. If they claim 500 pallets of storage, you should see the racking.
If they quoted products like Mahi Mahi Portion (IQF) or Wahoo Portion (IQF / IVP / IWP), ask for the IQF tunnel specs: belt width, belt speed, and typical residence time for 125 g portions. Real factories know those numbers.
Hour 24–48: Live video factory tour
Book a 20–30 minute call during production hours.
Ask to see, in order:
- The exterior signage with address. Then the receiving dock.
- Raw fish receiving. Scale, grading, and incoming temp checks.
- Cutting/filleting line. Observe PPE, stainless layout, and water flow.
- IQF tunnel or blast freezer in operation. Ask what product is running now. If they say pinjalo sushi-grade, they should be able to show a batch of Pinjalo Fillet (IQF) or similar on trays.
- Packing area. Ask to see the outer carton print line and one carton seal from today with date, lot, and plant code.
- Cold storage. Request a live reading from the temperature controller and a brief walk to show racking and product labels.
Pro tip we use: ask the camera operator to turn 360 degrees in each room and linger on ceiling corners, drains, and floor-wall coving. You’ll quickly see if this is a staged room versus a real line.
If they refuse a live video tour, decide whether the relationship is worth it. In our experience, healthy suppliers are proud to show their floor. When confidentiality is cited, offer to avoid showing customer labels and keep the call private. If the answer is still no, that’s a deal-breaker for many buyers.
Need help designing your verification call or reading plant clues specific to Indonesia? You can Contact us on whatsapp. We’re happy to share a sample checklist.
Answers to the questions buyers ask us most
How can I verify a seafood supplier actually operates a processing plant, not just an office?
Match three independent items: a live video walk-through, a carton with a plant code that ties back to their legal entity, and a facility control doc (ownership, lease, or exclusive processing agreement). When all three align, you’re likely dealing with a real factory or a controller with guaranteed capacity.
What documents prove a real relationship with a seafood factory?
- Ownership deed or active lease naming the company quoting you.
- Exclusive processing agreement with production slot guarantees and branding rights.
- Utility bills and insurance certificates listing the factory address. These are hard to fake at scale.
How do I match the plant code on cartons to the company that’s quoting me?
Ask for a close-up of the code plus an official letter or email from the plant owner stating that the code belongs to “Company X” at “Address Y.” Then match that to the invoice header and “shipper” name on transport documents. If the invoice shows a trading company while cartons show another establishment, ask for the exact relationship in writing. No vagueness.
What questions expose inflated capacity claims?
- “What’s your IQF tunnel belt width and typical throughput for 125 g portions?”
- “How many blast freezers do you have, in kW or tonnage, and what’s the pull-down time for 10 tons of fillets?”
- “Can I see last week’s production schedule and outputs for your top three SKUs?”
If answers are vague or wildly optimistic, you’re likely dealing with a broker or a new plant without stable routines.
Which website/photo clues suggest a supplier is a broker?
- Generic facility shots with no plant branding, no line numbers, and strangely pristine equipment.
- Mixed photo sources with different floor tiles and wall finishes supposedly from the “same plant.”
- Staff PPE that changes style mid-tour. Or signage in a language that doesn’t match the country.
Is refusing a live video tour a deal-breaker?
Often, yes. We allow exceptions for peak-season chaos or strict client NDAs, but even then a limited walk-through that avoids branded cartons should be doable. Consistent refusal is a major red flag.
What small trial-order terms help reveal whether a broker is subcontracting my production?
- Ex-works pickup at the factory address you verified. Ask for photos during loading.
- Pre-shipment inspection at that address with your live video participation.
- Cartons pre-printed with your brand and the plant code you’ve validated.
- Match invoice, packing list, and shipper to the same plant entity or clearly documented processor-of-record.
When these terms are accepted, you’re usually dealing with a factory or a transparent controller.
Common mistakes that cost buyers time and money
- Assuming certifications equal control. Certifications can be helpful, but they don’t prove who runs your product today. We avoid leaning on logos during verification.
- Not timestamping evidence. Always ask for “today’s date” held up on camera in front of critical equipment and cartons.
- Skipping the math. If a supplier claims 12 tons per day of IQF and shows one small tunnel, do the throughput math. Most 1 m belt tunnels run 500–900 kg per hour for 125 g portions depending on loading and temperature. The numbers should rhyme.
When this advice applies vs when it doesn’t
This workflow shines for commercial investigative sourcing of whitefish, tuna, and pelagics where private-label control matters. If you’re buying commodity blocks through an established importer who holds the liability and does on-site QC, you may not need all steps. For bespoke products like Grouper Bites (Portion Cut) or premium sushi-grade items like Bigeye Steak, we recommend the full check. Your brand is on the line and substitution risks are real.
Quick checklist you can use today
- Live video tour booked within 48 hours. If not, pause.
- Plant code on cartons ties to the entity quoting you.
- Facility control doc on file. Ownership, lease, or exclusive agreement.
- Equipment specs align with claimed throughput.
- Trial order terms force transparency on who processes and ships.
If you want product examples to anchor your checks, browse our range and note how IQF and portioning specs map to real equipment and line design. You can View our products to see how we present specs for fillets, portions, saku, and loins.
The reality is simple. Brokers aren’t bad by default. Many add value. But if you’re paying for factory-level consistency and control, you should be able to verify it without leaving your desk in 48 hours. We do this every week, and so can you.