IQF

Individually quick-frozen. In this process, pieces of finfish or shellfish are frozen as single units, then glazed, bagged and boxed. Because IQF seafood is handled and thawed as single units, it is ideal for tray-packs or other repackaging needs. It is also good for institutional use, since only the exact desired amount needs to be thawed, and most IQF seafood can be cooked without prior defrosting. The "quick" in IQF can refer to cryogenic methods that employ liquid nitrogen or carbon dioxide, or to blast freezing. It simply means the product was frozen in a matter of minutes or hours, not days. Products marked IQF that have been frozen in a storage freezer are incorrectly labeled, as they have been frozen too slowly and thus do not qualify as IQF.

IQF products must be completely glazed. They are sprayed with cold water or dipped into icy water, which freezes instantly into a protective film. IQF fillets are often optimal for a buyer who cannot accurately judge demand, or who wants to tray-pack a product that retains its natural shape. They are less appropriate for breading or battering, since the glaze can prevent proper adherence of the covering.