How We Grade Fish: Understanding AA, A, AB, and B

When it comes to seafood quality control, grading is one of the most important — and most debated — topics between suppliers and buyers. At our end, we keep it simple and practical.

The Simplest Way: Grade by Catch Time

The foundation of our grading system is how long the fish has been out of the water before returning to port:

Physical Inspection: How We Actually Check

Catch time is the starting point, but in practice, we inspect every batch physically. Here's what we look at:

1. Body Texture (Firmness)

• A / AA: Firm to the touch — flesh bounces back
• AB: In-between — slightly soft but not mushy
• B: Soft — flesh gives easily under pressure

2. Skin Brightness

• A / AA: Bright white and very clean, almost glossy
• AB: In-between — some dulling or minor discoloration
• B: Dark and discolored — loss of natural sheen

3. Eyes

• A / AA: Bright, clear, and bulging
• AB: Dull — starting to sink or cloud over
• B: Dark and cloudy — sunken into the socket

4. Belly Condition

• AA: Intact with zero bursting, even after cooking
• A: Intact — no broken belly
• AB: Enlarged belly, some slightly broken
• B: More leaky navel / broken belly — noticeable damage

Why Grade AA Matters

Grade AA sits above even Grade A. The key differentiator? It holds up under heat. When you steam or poach a Grade AA fish, the belly stays intact — no bursting, no leakage. For bulk buyers who need the best grade at scale, this is the one to go for.

A Note on Standards

Here's the honest truth: every factory has its own grading criteria. What one plant calls A, another might call AB. That's just how the industry works.

At our end, we don't rely on labels alone. We always judge based on the actual condition of the fish in front of us. Catch time gives us a framework, but the physical inspection is what really tells the story.

If you're a buyer and want to know exactly what you're getting, the best approach is simple: look at the fish, not just the grade.