Collection: Dried Seafood

How should different dried-seafood products be classified before an enquiry?

Separate fish maw, dried abalone, sea cucumber, bird’s nest and other dried seafood into labelled bags, then photograph each label, weight, dimensions and full batch condition.

How should dampness, insect damage or unusual odour in dried seafood be recorded?

Note the affected product and quantity separately and provide close-ups. Keep everything as found; do not oil, recolour or mix the products.

What happens after the first photographs of dried-seafood have been reviewed?

Once the information is sufficient, list the dried-seafood items, original packaging, labels, receipts and photographed storage history required for review. Then agree whether inspection will take place in store, on site or at another location; transaction terms remain subject to physical inspection.

What should accompany the dried-seafood lot at handover, including packaging, label, receipt and storage history?

Bring the dried-seafood items, original packaging, labels, receipts and storage history shown in the photographs. If any dried-seafood view remains unreadable, request only the affected front, reverse-side, profile or size-reference photograph and retain the clear images.