IQF vs Block Frozen Shrimp: Which Format Should You Buy?

Buy IQF when your line takes out part of a carton at a time and needs portion control. Buy block when the shrimp goes straight into processing and you want the densest pack in the reefer. For EU buyers, the contract should also state the weight basis, because declared net weight must exclude glaze.

What is the difference between IQF and block frozen shrimp?

IQF stands for individually quick frozen. Each shrimp freezes separately, takes a thin glaze and goes into the carton loose, so a kitchen can take out what it needs and put the rest back. Block frozen shrimp are frozen together in a form or carton, usually on a plate freezer, and the whole block thaws as one unit. J.J. McDonnell's product guide describes the two packs this way.

Both can be quick frozen. Codex standard CXS 92 treats freezing as complete when the thermal centre reaches -18 °C or colder after the temperature stabilizes. The EU applies the same figure through the chain: Regulation (EC) No 853/2004 keeps frozen fishery products at no more than -18 °C in all parts of the product during storage and transport, with short upward fluctuations of up to 3 °C allowed in transport.

Which format fits which buyer?

IQF cartons take more freezer and reefer space than blocks, and the loose pack is easier to damage, so carton strength belongs in the spec.

Why are European importers asking about IQF?

S&P Global reported on 25 June 2026 that European buyers are moving toward formats that cut waste, with IQF among the main beneficiaries. One EU foodservice importer told S&P that buyers now weigh the total cost of using a product, including kitchen labor, portion control, waste and inventory. S&P also said European demand has concentrated on cooked, peeled and further-processed shrimp.

The same report leaves the long-term direction open. Block stays the natural choice where the shrimp goes straight into a processing line.

How does EU net weight law treat IQF and block?

For glazed shrimp the rule is direct. Annex IX, point 5, of Regulation (EU) No 1169/2011 says the declared net weight must exclude the glaze. Codex says the same in section 6.2 of CXS 92, and section 7.3.2 sets out how a lab checks it: open the pack straight from cold storage, thaw off the glaze, drain on a tared sieve for two minutes, then weigh.

Blocks need more care. Annex IX does not name block frozen shrimp. It requires a drained net weight where a solid food is presented in a liquid medium, and it extends that to frozen products only where the liquid is a minor component and not a decisive factor in the purchase. Settle how the water in a block is counted with your EU labeling adviser before the first shipment, then write it into the contract.

Codex also gives blocks a specific defect test: under section 8.1, a block counts as deeply dehydrated when more than 10% of its surface shows excessive moisture loss. Ask how blocks are wrapped and how long they will sit in cold storage.

What should the spec say before you sign?

• Format: IQF, semi-IQF, block or tray-frozen, stated on the label next to the product name.
• Count and size grading. See how shrimp count sizes work.
• Glaze percentage and the basis it is measured on. See how EU buyers check glaze.
• Net weight basis, matched across the label, invoice and health certificate.
• Inner pack, outer carton strength and pallet pattern.
• Arrival test method: Codex section 7.3.2 or a named alternative.
• Cold chain: -18 °C in storage and transport, with loggers in the container.

How do you compare the cost of IQF and block?

Divide the landed cost of a carton by the kilos of thawed shrimp that reach the plate or the next step of the line. For a kitchen using part of a carton, add the labor and the waste from thawing more than it needs. For a processor, add thawing time and water loss on the line.

Which formats does TBESFOOD pack?

TBESFOOD packs vannamei shrimp as IQF, semi-IQF, block or tray-frozen depending on the form, in retail packs or bulk, and cooked vannamei to each buyer's spec. Buyers shipping to the EU can start from our Europe market page. Send your format, count and glaze basis to export@tbesfood.com or WhatsApp +84 932 072 978.

FAQ

Does glaze count toward net weight in the EU?

No. Annex IX of Regulation 1169/2011 says the declared net weight of glazed food excludes the glaze.

Is IQF always better than block?

It depends on the line. IQF suits partial use and portion control, and block suits direct processing and tight freezer space.

What temperature must frozen shrimp hold in the EU?

No warmer than -18 °C in all parts of the product, in storage and transport, with short upward fluctuations of up to 3 °C allowed in transport.

Sources

• Codex Alimentarius, CXS 92-1981, Standard for Quick Frozen Shrimps or Prawns, sections 2.2, 6.1, 6.2, 7.3.2, 8.1 (FAO).
• Regulation (EU) No 1169/2011, Annex IX, point 5.
• Regulation (EC) No 853/2004, Annex III, Section VIII, Chapters VII and VIII.
• S&P Global Commodity Insights, As European shrimp demand shifts, 25 June 2026.
• J.J. McDonnell, Frozen Product Forms.