Two frozen fish offers with the same price per kilogram can differ in real raw material cost by well over ten percent — all it takes is a different glaze level. Here is what glaze is, how to convert price to net weight, and what to ask a supplier before comparing offers.
What glaze is and why it is used
Glaze is a thin layer of ice applied to the surface of frozen fish (usually by spraying or dipping in water). Its purpose is to protect the raw material against drying, fat oxidation and freezer burn during storage and transport. Properly applied glaze protects quality — the problem only starts when a buyer compares prices without accounting for its share of the weight.
Net weight vs total weight
Under EU food information rules (Regulation 1169/2011), the declared net weight of glazed food excludes the glaze. In B2B trade, however, offers and price lists present weight in different ways, so before comparing prices always confirm whether the quoted price refers to a kilogram of net weight (excluding glaze) or total weight.
How to convert price to net weight
If the price refers to total (glazed) weight, the real price per kilogram of fish is:
price per kg net = price per glazed kg ÷ (1 − glaze share)
Illustrative example: an offer of "10 per kg" at 20% glaze means 10 ÷ 0.80 = 12.50 per kilogram of fish. The same fish offered at "11 per kg" with 5% glaze really costs 11 ÷ 0.95 ≈ 11.58 per kg — less, despite the higher list price. The figures only illustrate the formula.
What to check when comparing offers
- Glaze declared in the specification — the glaze level should come from the product sheet or batch specification, not verbal assurances.
- The same comparison basis — convert every offer to price per kilogram of net weight.
- Freezing format — IQF products usually carry glaze, while industrial blocks may have little or none; comparing "kg to kg" between IQF and block without conversion leads to wrong conclusions.
- Goods-in control — the glaze level can be verified on a sample as part of the receiving procedure (thawing and weighing after drip-off).
How Master Meat presents it
Master Meat product pages describe parameters such as product form, unit weight and packaging in the product catalogue, while the glaze level and other batch parameters are confirmed in the current specification at the offer stage. This allows a net-weight comparison against other offers.
FAQ
Is glaze a product defect?
No — it is a standard quality protection for frozen fish. The only problem is comparing prices without accounting for its share of the weight.
What glaze level is typical?
It depends on the species, format (IQF or block) and intended use. Instead of assuming a typical value, rely on the declaration in the specification of the specific product and batch.
How can glaze be checked on delivery?
On a representative sample: weigh the product, remove the glaze following your accepted procedure (e.g. brief rinsing and drip-off), weigh again and compare with the declaration.
Does Master Meat declare the glaze level?
Yes — in the product specification provided at the offer stage. The batch document scope is confirmed for each inquiry via the contact form.
Convert your offer price to net weight in the food cost calculator →