![\"Employee](\"https:\/\/magazine.samsammulsan.com\/wp-content\/uploads\/2026\/10\/seafood-oem-employee-storage-lockers-683x1024.jpg\")
<\/figure>\n\nDifferences Between Seafood OEM and PB Production Methods<\/strong><\/h2>\n\n<\/div>\n\nOEM is a method of outsourcing production to an external manufacturer, while PB (Private Brand) refers to products planned and sold by a distributor or retailer under their own brand. PB products can also be produced via the OEM method.<\/p>\n\n
Roles of Brands and Manufacturers in OEM\/PB Production<\/strong><\/h3>\n\nThe brand operator plans the product concept, selling price, and distribution channels, while the manufacturer produces according to agreed-upon specifications. This is distinct from ODM, where product development is also outsourced; specific responsibilities for raw material procurement, packaging preparation, and quality inspection must be defined by contract.<\/p>\n\n
Processes Varying by Product Form in Seafood OEM<\/strong><\/h3>\n\nIQF shucked oysters, which are individually quick-frozen after shucking, and steamed-frozen oysters, which are frozen after cooking the meat, require different processes. Equipment and work methods also vary depending on whether the packaging is small-scale for retail or bulk for food service; therefore, you must verify the range of processing and packaging capabilities in addition to the items handled.<\/p>\n\n
<\/div>\n\nSelecting a Seafood OEM Supplier and Verifying Manufacturing Capabilities<\/strong><\/h2>\n\n<\/div>\n\nWhen selecting a supplier, first confirm whether they handle the specific seafood you intend to request. Check if they have the necessary washing, sorting, steaming, and freezing equipment, as well as packaging and storage facilities, and consult separately on whether they can actually produce the specific product.<\/p>\n\n
Samsam Mulsan began its business in Tongyeong in 1976, handling various seafood products centered on oysters, and performs raw material procurement, sorting, seawater washing\/sterilization, steaming, IQF, packaging, and domestic distribution. We operate Plant 1 and Plant 2 in Yongnam-myeon, Tongyeong-si<\/a>.<\/p>\n\nMajor equipment includes a 4-stage washing line, a 100\u00b0C steaming belt line, a belt freezer operating below -35\u00b0C, glazing equipment, and automated systems for small-scale, tray, thermoforming vacuum, and weighed packaging. Plant 2 is also equipped with -60\u00b0C ultra-low temperature quick-freezing facilities for processed foods.<\/p>\n\n
<\/div>\n\n![\"Stainless](\"https:\/\/magazine.samsammulsan.com\/wp-content\/uploads\/2026\/10\/seafood-oem-processing-facility-equipment-1-1024x768.jpg\")
<\/figure>\n\n<\/div>\n\nProcessing Stages from Seawater Washing to Steaming and IQF<\/strong><\/h3>\n\nSamsam Mulsan<\/a> cools intake seawater for use in the washing line. In the steaming process, heating times are managed according to product type and size, and in the IQF line, products are glazed after individual quick-freezing. Quick-freezing facilities are also utilized in the manufacturing of processed foods such as Oysters Rockefeller and oyster gratin.<\/p>\n\nSamsam Food handles culinary R&D, processed food planning\/development, and domestic distribution, while Samsam Mulsan is responsible for the actual manufacturing of processed oyster products. SS Global manages international trade and exports.<\/p>\n\n
<\/div>\n\n![\"Shucked](\"https:\/\/magazine.samsammulsan.com\/wp-content\/uploads\/2026\/10\/seafood-oem-oyster-processing-line.jpg\")
<\/figure>\n\n<\/div>\n\nWhen reviewing manufacturing facilities, you must verify not only the certifications held but also whether the requested product falls within the scope of those certifications. In the case of Samsam Mulsan, FSSC 22000 is registered for the manufacture of frozen and processed seafood at Plant 1<\/a>, and HACCP is certified for frozen fish and mollusk items<\/a>. <\/p>\n\n<\/div>\n\nMaterials to Prepare Before Requesting Seafood OEM<\/strong><\/h2>\n\n<\/div>\n\nBasic Information to Include in a Product Request<\/strong><\/h3>\n\nOrganize the product name, type of raw material, raw material state (fresh, shucked, cleaned, steamed, frozen), processing method, size per piece, net content, packaging unit, sales purpose, expected initial order quantity, desired launch date, and reference product photos. Requests like ‘I want to produce shucked oyster meat frozen via IQF for retail packaging’ are more helpful for reviewing manufacturing processes than simply saying ‘I want to produce frozen oysters.’<\/p>\n\n
Raw Material Size and Processing State are Also Subjects for Negotiation<\/strong><\/h3>\n\nEven with the same raw material, the appearance, texture, and weight vary depending on size, cleaning, and whether it is heated. The origin of raw materials, procurement timing, allowable size deviation, the party responsible for procurement, and incoming inspection standards must also be negotiated. Particularly for seasonal seafood, the launch schedule and raw material acquisition plan should be reviewed together.<\/p>\n\n
<\/div>\n\n![\"Samsam](\"https:\/\/magazine.samsammulsan.com\/wp-content\/uploads\/2026\/10\/seafood-oem-samsam-exhibition-booth-1024x577.jpg\")
<\/figure>\n\n<\/div>\n\nSeafood OEM Sampling and Evaluation Criteria<\/strong><\/h2>\n\n<\/div>\n\nEstablish Evaluation Criteria Before Sampling<\/strong><\/h3>\n\nSampling is a stage to verify not only taste and appearance but also size, weight, cleaning status, degree of processing, and packaging suitability. For IQF shucked oysters, the individual frozen state and appearance after thawing can be evaluated; for steamed-frozen oysters, the heating state, texture, and weight after thawing can be assessed. It is recommended to define measurable items with numerical values and allowable ranges.<\/p>\n\n
Record Revisions and Final Approval Details<\/strong><\/h3>\n\nRecord the production conditions and evaluation results for each sample, and specify revision requests for raw material size, heating degree, and packaging methods. The final approved sample serves as the standard for determining mass production specifications.<\/p>\n\n
<\/div>\n\n![\"Packaged](\"https:\/\/magazine.samsammulsan.com\/wp-content\/uploads\/2026\/10\/seafood-oem-seafood-packaging-line.jpg\")
<\/figure>\n\n<\/div>\n\nFinalizing Seafood OEM Product Specifications, Quotes, and MOQ<\/strong><\/h2>\n\n<\/div>\n\nItems to Include in the Final Product Specification Sheet<\/strong><\/h3>\n\nThe specification sheet includes the product name, food type, raw material state\/size, processing method, net content and allowable deviation, packaging materials\/units, storage and distribution conditions, quality inspection, and delivery inspection standards. The approved sample and the specification sheet must match so that the manufacturer and brand operator share the same production standards.<\/p>\n\n
Factors Determining Cost and Minimum Order Quantity (MOQ)<\/strong><\/h3>\n\nQuotes are influenced by raw material prices and procurement, work processes such as sorting, washing, steaming, and freezing, packaging material order volume, production scale, and logistics conditions. When comparing quotes from different companies, product specifications and delivery conditions must be kept identical. By providing product specifications and expected order quantities to Samsam Mulsan, you can negotiate quotes and delivery terms for each item.<\/p>\n\n
Negotiating Packaging, Labeling, and Delivery Terms<\/strong><\/h3>\n\nFor PB products, not only the brand design but also the food type, ingredient names, net content, expiration date, storage method, manufacturer, and sales-related labeling requirements<\/a> must be reviewed in accordance with the actual transaction structure and regulations<\/a>. Delivery location, transport temperature, acceptance\/inspection standards, and responsibility for ordering packaging materials should also be determined in advance.<\/p>\n\n<\/div>\n\nChecklist Before Initial Seafood OEM Production<\/strong><\/h2>\n\n<\/div>\n\nReviewing Production Schedule and Final Approved Materials<\/strong><\/h3>\n\nCheck the schedule in the order of: raw material acquisition \u2192 packaging preparation \u2192 manufacturing\/processing \u2192 packaging \u2192 inspection \u2192 shipment. Verify that the contents of the final specification sheet, approved sample, packaging draft, and purchase order match, and ensure that revised drafts are managed to avoid confusion with previous versions.<\/p>\n\n
Inspection of Initial Production and Subsequent Order Management<\/strong><\/h3>\n\nInspect the quantity, net content, appearance, processing state, packaging, labeling, and frozen transport conditions of the delivered products. Establish standards for handling non-conforming products and identify the responsible party; if raw material sizes or packaging specifications change later, reflect the change history in the next order.<\/p>\n\n
<\/div>\n\n![\"Employee](\"https:\/\/magazine.samsammulsan.com\/wp-content\/uploads\/2026\/10\/seafood-oem-employee-changing-room-1024x672.jpg\")
<\/figure>\n\n<\/div>\n\nSeafood OEM Frequently Asked Questions<\/h2>\n\n\n\nDo I need to prepare the raw materials myself when outsourcing seafood OEM production?<\/strong><\/strong><\/h3>\n\n\nIt is not mandatory for the client to procure them directly. You must negotiate with the manufacturer and define in the contract who will purchase and supply the raw materials, as well as the responsibilities for specifications, inspection, and storage upon arrival.<\/p>\n\n<\/div>\n<\/div>\n
\nDo I need my own manufacturing facilities to create seafood PB products?<\/strong><\/strong><\/strong><\/h3>\n\n\nPB products can also be outsourced to external manufacturers. However, the legal requirements and product labeling for the entities responsible for manufacturing and sales must be verified according to the actual contract and distribution structure.<\/p>\n\n<\/div>\n<\/div>\n
\nWho prepares the packaging materials in a seafood OEM contract?<\/strong><\/strong><\/strong><\/h3>\n\n\nPackaging materials can be prepared by either the manufacturer or the client. It is advisable to negotiate design approval, packaging order quantities, costs, and responsibility for handling remaining materials during the contracting stage.<\/p>\n\n<\/div>\n<\/div>\n
\nAre seafood OEM samples and actual production items always identical?<\/strong><\/strong><\/h3>\n\n\nWhile the approved sample is the production standard, deviations may occur in actual production items due to the characteristics of raw materials. Therefore, allowable weight\/size deviations and quality inspection standards should be defined in the specification sheet and verified against these standards upon delivery.<\/p>\n\n<\/div>\n<\/div>\n
\nCan weight or packaging be changed after the first production?<\/strong><\/strong><\/strong><\/h3>\n\n\nChanges can be negotiated with the manufacturer. However, since changes in net content or packaging methods can affect cost, quality, labeling, and delivery schedules, the revised specifications must be finalized again.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n\nReferences<\/strong><\/h2>\n\nSamsam Mulsan, Company Introduction<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"
We introduce the procedures for seafood OEM\/PB\u2014from supplier selection and sampling to negotiating specifications, quotes, and MOQ, through to initial production\u2014along with Samsam Mulsan’s processing facilities.<\/p>\n","protected":false},"author":1,"featured_media":551,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ss_seo_description":"","ss_summary":"","ss_author":"","ss_reviewer":"","ss_terms":"","ss_products":"","footnotes":""},"categories":[103],"tags":[],"class_list":["post-550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood-essentials"],"_links":{"self":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts\/550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/comments?post=550"}],"version-history":[{"count":1,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts\/550\/revisions"}],"predecessor-version":[{"id":552,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts\/550\/revisions\/552"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/media\/551"}],"wp:attachment":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/media?parent=550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/categories?post=550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/tags?post=550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
OEM is a method of outsourcing production to an external manufacturer, while PB (Private Brand) refers to products planned and sold by a distributor or retailer under their own brand. PB products can also be produced via the OEM method.<\/p>\n\n
Roles of Brands and Manufacturers in OEM\/PB Production<\/strong><\/h3>\n\nThe brand operator plans the product concept, selling price, and distribution channels, while the manufacturer produces according to agreed-upon specifications. This is distinct from ODM, where product development is also outsourced; specific responsibilities for raw material procurement, packaging preparation, and quality inspection must be defined by contract.<\/p>\n\n
Processes Varying by Product Form in Seafood OEM<\/strong><\/h3>\n\nIQF shucked oysters, which are individually quick-frozen after shucking, and steamed-frozen oysters, which are frozen after cooking the meat, require different processes. Equipment and work methods also vary depending on whether the packaging is small-scale for retail or bulk for food service; therefore, you must verify the range of processing and packaging capabilities in addition to the items handled.<\/p>\n\n
<\/div>\n\nSelecting a Seafood OEM Supplier and Verifying Manufacturing Capabilities<\/strong><\/h2>\n\n<\/div>\n\nWhen selecting a supplier, first confirm whether they handle the specific seafood you intend to request. Check if they have the necessary washing, sorting, steaming, and freezing equipment, as well as packaging and storage facilities, and consult separately on whether they can actually produce the specific product.<\/p>\n\n
Samsam Mulsan began its business in Tongyeong in 1976, handling various seafood products centered on oysters, and performs raw material procurement, sorting, seawater washing\/sterilization, steaming, IQF, packaging, and domestic distribution. We operate Plant 1 and Plant 2 in Yongnam-myeon, Tongyeong-si<\/a>.<\/p>\n\nMajor equipment includes a 4-stage washing line, a 100\u00b0C steaming belt line, a belt freezer operating below -35\u00b0C, glazing equipment, and automated systems for small-scale, tray, thermoforming vacuum, and weighed packaging. Plant 2 is also equipped with -60\u00b0C ultra-low temperature quick-freezing facilities for processed foods.<\/p>\n\n
<\/div>\n\n<\/figure>\n\n<\/div>\n\nProcessing Stages from Seawater Washing to Steaming and IQF<\/strong><\/h3>\n\nSamsam Mulsan<\/a> cools intake seawater for use in the washing line. In the steaming process, heating times are managed according to product type and size, and in the IQF line, products are glazed after individual quick-freezing. Quick-freezing facilities are also utilized in the manufacturing of processed foods such as Oysters Rockefeller and oyster gratin.<\/p>\n\nSamsam Food handles culinary R&D, processed food planning\/development, and domestic distribution, while Samsam Mulsan is responsible for the actual manufacturing of processed oyster products. SS Global manages international trade and exports.<\/p>\n\n
<\/div>\n\n<\/figure>\n\n<\/div>\n\nWhen reviewing manufacturing facilities, you must verify not only the certifications held but also whether the requested product falls within the scope of those certifications. In the case of Samsam Mulsan, FSSC 22000 is registered for the manufacture of frozen and processed seafood at Plant 1<\/a>, and HACCP is certified for frozen fish and mollusk items<\/a>. <\/p>\n\n<\/div>\n\nMaterials to Prepare Before Requesting Seafood OEM<\/strong><\/h2>\n\n<\/div>\n\nBasic Information to Include in a Product Request<\/strong><\/h3>\n\nOrganize the product name, type of raw material, raw material state (fresh, shucked, cleaned, steamed, frozen), processing method, size per piece, net content, packaging unit, sales purpose, expected initial order quantity, desired launch date, and reference product photos. Requests like ‘I want to produce shucked oyster meat frozen via IQF for retail packaging’ are more helpful for reviewing manufacturing processes than simply saying ‘I want to produce frozen oysters.’<\/p>\n\n
Raw Material Size and Processing State are Also Subjects for Negotiation<\/strong><\/h3>\n\nEven with the same raw material, the appearance, texture, and weight vary depending on size, cleaning, and whether it is heated. The origin of raw materials, procurement timing, allowable size deviation, the party responsible for procurement, and incoming inspection standards must also be negotiated. Particularly for seasonal seafood, the launch schedule and raw material acquisition plan should be reviewed together.<\/p>\n\n
<\/div>\n\n<\/figure>\n\n<\/div>\n\nSeafood OEM Sampling and Evaluation Criteria<\/strong><\/h2>\n\n<\/div>\n\nEstablish Evaluation Criteria Before Sampling<\/strong><\/h3>\n\nSampling is a stage to verify not only taste and appearance but also size, weight, cleaning status, degree of processing, and packaging suitability. For IQF shucked oysters, the individual frozen state and appearance after thawing can be evaluated; for steamed-frozen oysters, the heating state, texture, and weight after thawing can be assessed. It is recommended to define measurable items with numerical values and allowable ranges.<\/p>\n\n
Record Revisions and Final Approval Details<\/strong><\/h3>\n\nRecord the production conditions and evaluation results for each sample, and specify revision requests for raw material size, heating degree, and packaging methods. The final approved sample serves as the standard for determining mass production specifications.<\/p>\n\n
<\/div>\n\n<\/figure>\n\n<\/div>\n\nFinalizing Seafood OEM Product Specifications, Quotes, and MOQ<\/strong><\/h2>\n\n<\/div>\n\nItems to Include in the Final Product Specification Sheet<\/strong><\/h3>\n\nThe specification sheet includes the product name, food type, raw material state\/size, processing method, net content and allowable deviation, packaging materials\/units, storage and distribution conditions, quality inspection, and delivery inspection standards. The approved sample and the specification sheet must match so that the manufacturer and brand operator share the same production standards.<\/p>\n\n
Factors Determining Cost and Minimum Order Quantity (MOQ)<\/strong><\/h3>\n\nQuotes are influenced by raw material prices and procurement, work processes such as sorting, washing, steaming, and freezing, packaging material order volume, production scale, and logistics conditions. When comparing quotes from different companies, product specifications and delivery conditions must be kept identical. By providing product specifications and expected order quantities to Samsam Mulsan, you can negotiate quotes and delivery terms for each item.<\/p>\n\n
Negotiating Packaging, Labeling, and Delivery Terms<\/strong><\/h3>\n\nFor PB products, not only the brand design but also the food type, ingredient names, net content, expiration date, storage method, manufacturer, and sales-related labeling requirements<\/a> must be reviewed in accordance with the actual transaction structure and regulations<\/a>. Delivery location, transport temperature, acceptance\/inspection standards, and responsibility for ordering packaging materials should also be determined in advance.<\/p>\n\n<\/div>\n\nChecklist Before Initial Seafood OEM Production<\/strong><\/h2>\n\n<\/div>\n\nReviewing Production Schedule and Final Approved Materials<\/strong><\/h3>\n\nCheck the schedule in the order of: raw material acquisition \u2192 packaging preparation \u2192 manufacturing\/processing \u2192 packaging \u2192 inspection \u2192 shipment. Verify that the contents of the final specification sheet, approved sample, packaging draft, and purchase order match, and ensure that revised drafts are managed to avoid confusion with previous versions.<\/p>\n\n
Inspection of Initial Production and Subsequent Order Management<\/strong><\/h3>\n\nInspect the quantity, net content, appearance, processing state, packaging, labeling, and frozen transport conditions of the delivered products. Establish standards for handling non-conforming products and identify the responsible party; if raw material sizes or packaging specifications change later, reflect the change history in the next order.<\/p>\n\n
<\/div>\n\n<\/figure>\n\n<\/div>\n\nSeafood OEM Frequently Asked Questions<\/h2>\n\n\n\nDo I need to prepare the raw materials myself when outsourcing seafood OEM production?<\/strong><\/strong><\/h3>\n\n\nIt is not mandatory for the client to procure them directly. You must negotiate with the manufacturer and define in the contract who will purchase and supply the raw materials, as well as the responsibilities for specifications, inspection, and storage upon arrival.<\/p>\n\n<\/div>\n<\/div>\n
\nDo I need my own manufacturing facilities to create seafood PB products?<\/strong><\/strong><\/strong><\/h3>\n\n\nPB products can also be outsourced to external manufacturers. However, the legal requirements and product labeling for the entities responsible for manufacturing and sales must be verified according to the actual contract and distribution structure.<\/p>\n\n<\/div>\n<\/div>\n
\nWho prepares the packaging materials in a seafood OEM contract?<\/strong><\/strong><\/strong><\/h3>\n\n\nPackaging materials can be prepared by either the manufacturer or the client. It is advisable to negotiate design approval, packaging order quantities, costs, and responsibility for handling remaining materials during the contracting stage.<\/p>\n\n<\/div>\n<\/div>\n
\nAre seafood OEM samples and actual production items always identical?<\/strong><\/strong><\/h3>\n\n\nWhile the approved sample is the production standard, deviations may occur in actual production items due to the characteristics of raw materials. Therefore, allowable weight\/size deviations and quality inspection standards should be defined in the specification sheet and verified against these standards upon delivery.<\/p>\n\n<\/div>\n<\/div>\n
\nCan weight or packaging be changed after the first production?<\/strong><\/strong><\/strong><\/h3>\n\n\nChanges can be negotiated with the manufacturer. However, since changes in net content or packaging methods can affect cost, quality, labeling, and delivery schedules, the revised specifications must be finalized again.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n\nReferences<\/strong><\/h2>\n\nSamsam Mulsan, Company Introduction<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"
We introduce the procedures for seafood OEM\/PB\u2014from supplier selection and sampling to negotiating specifications, quotes, and MOQ, through to initial production\u2014along with Samsam Mulsan’s processing facilities.<\/p>\n","protected":false},"author":1,"featured_media":551,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ss_seo_description":"","ss_summary":"","ss_author":"","ss_reviewer":"","ss_terms":"","ss_products":"","footnotes":""},"categories":[103],"tags":[],"class_list":["post-550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood-essentials"],"_links":{"self":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts\/550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/comments?post=550"}],"version-history":[{"count":1,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts\/550\/revisions"}],"predecessor-version":[{"id":552,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts\/550\/revisions\/552"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/media\/551"}],"wp:attachment":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/media?parent=550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/categories?post=550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/tags?post=550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
IQF shucked oysters, which are individually quick-frozen after shucking, and steamed-frozen oysters, which are frozen after cooking the meat, require different processes. Equipment and work methods also vary depending on whether the packaging is small-scale for retail or bulk for food service; therefore, you must verify the range of processing and packaging capabilities in addition to the items handled.<\/p>\n\n
Selecting a Seafood OEM Supplier and Verifying Manufacturing Capabilities<\/strong><\/h2>\n\n<\/div>\n\nWhen selecting a supplier, first confirm whether they handle the specific seafood you intend to request. Check if they have the necessary washing, sorting, steaming, and freezing equipment, as well as packaging and storage facilities, and consult separately on whether they can actually produce the specific product.<\/p>\n\n
Samsam Mulsan began its business in Tongyeong in 1976, handling various seafood products centered on oysters, and performs raw material procurement, sorting, seawater washing\/sterilization, steaming, IQF, packaging, and domestic distribution. We operate Plant 1 and Plant 2 in Yongnam-myeon, Tongyeong-si<\/a>.<\/p>\n\nMajor equipment includes a 4-stage washing line, a 100\u00b0C steaming belt line, a belt freezer operating below -35\u00b0C, glazing equipment, and automated systems for small-scale, tray, thermoforming vacuum, and weighed packaging. Plant 2 is also equipped with -60\u00b0C ultra-low temperature quick-freezing facilities for processed foods.<\/p>\n\n
<\/div>\n\n<\/figure>\n\n<\/div>\n\nProcessing Stages from Seawater Washing to Steaming and IQF<\/strong><\/h3>\n\nSamsam Mulsan<\/a> cools intake seawater for use in the washing line. In the steaming process, heating times are managed according to product type and size, and in the IQF line, products are glazed after individual quick-freezing. Quick-freezing facilities are also utilized in the manufacturing of processed foods such as Oysters Rockefeller and oyster gratin.<\/p>\n\nSamsam Food handles culinary R&D, processed food planning\/development, and domestic distribution, while Samsam Mulsan is responsible for the actual manufacturing of processed oyster products. SS Global manages international trade and exports.<\/p>\n\n
<\/div>\n\n<\/figure>\n\n<\/div>\n\nWhen reviewing manufacturing facilities, you must verify not only the certifications held but also whether the requested product falls within the scope of those certifications. In the case of Samsam Mulsan, FSSC 22000 is registered for the manufacture of frozen and processed seafood at Plant 1<\/a>, and HACCP is certified for frozen fish and mollusk items<\/a>. <\/p>\n\n<\/div>\n\nMaterials to Prepare Before Requesting Seafood OEM<\/strong><\/h2>\n\n<\/div>\n\nBasic Information to Include in a Product Request<\/strong><\/h3>\n\nOrganize the product name, type of raw material, raw material state (fresh, shucked, cleaned, steamed, frozen), processing method, size per piece, net content, packaging unit, sales purpose, expected initial order quantity, desired launch date, and reference product photos. Requests like ‘I want to produce shucked oyster meat frozen via IQF for retail packaging’ are more helpful for reviewing manufacturing processes than simply saying ‘I want to produce frozen oysters.’<\/p>\n\n
Raw Material Size and Processing State are Also Subjects for Negotiation<\/strong><\/h3>\n\nEven with the same raw material, the appearance, texture, and weight vary depending on size, cleaning, and whether it is heated. The origin of raw materials, procurement timing, allowable size deviation, the party responsible for procurement, and incoming inspection standards must also be negotiated. Particularly for seasonal seafood, the launch schedule and raw material acquisition plan should be reviewed together.<\/p>\n\n
<\/div>\n\n<\/figure>\n\n<\/div>\n\nSeafood OEM Sampling and Evaluation Criteria<\/strong><\/h2>\n\n<\/div>\n\nEstablish Evaluation Criteria Before Sampling<\/strong><\/h3>\n\nSampling is a stage to verify not only taste and appearance but also size, weight, cleaning status, degree of processing, and packaging suitability. For IQF shucked oysters, the individual frozen state and appearance after thawing can be evaluated; for steamed-frozen oysters, the heating state, texture, and weight after thawing can be assessed. It is recommended to define measurable items with numerical values and allowable ranges.<\/p>\n\n
Record Revisions and Final Approval Details<\/strong><\/h3>\n\nRecord the production conditions and evaluation results for each sample, and specify revision requests for raw material size, heating degree, and packaging methods. The final approved sample serves as the standard for determining mass production specifications.<\/p>\n\n
<\/div>\n\n<\/figure>\n\n<\/div>\n\nFinalizing Seafood OEM Product Specifications, Quotes, and MOQ<\/strong><\/h2>\n\n<\/div>\n\nItems to Include in the Final Product Specification Sheet<\/strong><\/h3>\n\nThe specification sheet includes the product name, food type, raw material state\/size, processing method, net content and allowable deviation, packaging materials\/units, storage and distribution conditions, quality inspection, and delivery inspection standards. The approved sample and the specification sheet must match so that the manufacturer and brand operator share the same production standards.<\/p>\n\n
Factors Determining Cost and Minimum Order Quantity (MOQ)<\/strong><\/h3>\n\nQuotes are influenced by raw material prices and procurement, work processes such as sorting, washing, steaming, and freezing, packaging material order volume, production scale, and logistics conditions. When comparing quotes from different companies, product specifications and delivery conditions must be kept identical. By providing product specifications and expected order quantities to Samsam Mulsan, you can negotiate quotes and delivery terms for each item.<\/p>\n\n
Negotiating Packaging, Labeling, and Delivery Terms<\/strong><\/h3>\n\nFor PB products, not only the brand design but also the food type, ingredient names, net content, expiration date, storage method, manufacturer, and sales-related labeling requirements<\/a> must be reviewed in accordance with the actual transaction structure and regulations<\/a>. Delivery location, transport temperature, acceptance\/inspection standards, and responsibility for ordering packaging materials should also be determined in advance.<\/p>\n\n<\/div>\n\nChecklist Before Initial Seafood OEM Production<\/strong><\/h2>\n\n<\/div>\n\nReviewing Production Schedule and Final Approved Materials<\/strong><\/h3>\n\nCheck the schedule in the order of: raw material acquisition \u2192 packaging preparation \u2192 manufacturing\/processing \u2192 packaging \u2192 inspection \u2192 shipment. Verify that the contents of the final specification sheet, approved sample, packaging draft, and purchase order match, and ensure that revised drafts are managed to avoid confusion with previous versions.<\/p>\n\n
Inspection of Initial Production and Subsequent Order Management<\/strong><\/h3>\n\nInspect the quantity, net content, appearance, processing state, packaging, labeling, and frozen transport conditions of the delivered products. Establish standards for handling non-conforming products and identify the responsible party; if raw material sizes or packaging specifications change later, reflect the change history in the next order.<\/p>\n\n
<\/div>\n\n<\/figure>\n\n<\/div>\n\nSeafood OEM Frequently Asked Questions<\/h2>\n\n\n\nDo I need to prepare the raw materials myself when outsourcing seafood OEM production?<\/strong><\/strong><\/h3>\n\n\nIt is not mandatory for the client to procure them directly. You must negotiate with the manufacturer and define in the contract who will purchase and supply the raw materials, as well as the responsibilities for specifications, inspection, and storage upon arrival.<\/p>\n\n<\/div>\n<\/div>\n
\nDo I need my own manufacturing facilities to create seafood PB products?<\/strong><\/strong><\/strong><\/h3>\n\n\nPB products can also be outsourced to external manufacturers. However, the legal requirements and product labeling for the entities responsible for manufacturing and sales must be verified according to the actual contract and distribution structure.<\/p>\n\n<\/div>\n<\/div>\n
\nWho prepares the packaging materials in a seafood OEM contract?<\/strong><\/strong><\/strong><\/h3>\n\n\nPackaging materials can be prepared by either the manufacturer or the client. It is advisable to negotiate design approval, packaging order quantities, costs, and responsibility for handling remaining materials during the contracting stage.<\/p>\n\n<\/div>\n<\/div>\n
\nAre seafood OEM samples and actual production items always identical?<\/strong><\/strong><\/h3>\n\n\nWhile the approved sample is the production standard, deviations may occur in actual production items due to the characteristics of raw materials. Therefore, allowable weight\/size deviations and quality inspection standards should be defined in the specification sheet and verified against these standards upon delivery.<\/p>\n\n<\/div>\n<\/div>\n
\nCan weight or packaging be changed after the first production?<\/strong><\/strong><\/strong><\/h3>\n\n\nChanges can be negotiated with the manufacturer. However, since changes in net content or packaging methods can affect cost, quality, labeling, and delivery schedules, the revised specifications must be finalized again.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
<\/div>\n\nReferences<\/strong><\/h2>\n\nSamsam Mulsan, Company Introduction<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"
We introduce the procedures for seafood OEM\/PB\u2014from supplier selection and sampling to negotiating specifications, quotes, and MOQ, through to initial production\u2014along with Samsam Mulsan’s processing facilities.<\/p>\n","protected":false},"author":1,"featured_media":551,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ss_seo_description":"","ss_summary":"","ss_author":"","ss_reviewer":"","ss_terms":"","ss_products":"","footnotes":""},"categories":[103],"tags":[],"class_list":["post-550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood-essentials"],"_links":{"self":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts\/550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/comments?post=550"}],"version-history":[{"count":1,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts\/550\/revisions"}],"predecessor-version":[{"id":552,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts\/550\/revisions\/552"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/media\/551"}],"wp:attachment":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/media?parent=550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/categories?post=550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/tags?post=550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
When selecting a supplier, first confirm whether they handle the specific seafood you intend to request. Check if they have the necessary washing, sorting, steaming, and freezing equipment, as well as packaging and storage facilities, and consult separately on whether they can actually produce the specific product.<\/p>\n\n
Samsam Mulsan began its business in Tongyeong in 1976, handling various seafood products centered on oysters, and performs raw material procurement, sorting, seawater washing\/sterilization, steaming, IQF, packaging, and domestic distribution. We operate Plant 1 and Plant 2 in Yongnam-myeon, Tongyeong-si<\/a>.<\/p>\n\n Major equipment includes a 4-stage washing line, a 100\u00b0C steaming belt line, a belt freezer operating below -35\u00b0C, glazing equipment, and automated systems for small-scale, tray, thermoforming vacuum, and weighed packaging. Plant 2 is also equipped with -60\u00b0C ultra-low temperature quick-freezing facilities for processed foods.<\/p>\n\n Samsam Mulsan<\/a> cools intake seawater for use in the washing line. In the steaming process, heating times are managed according to product type and size, and in the IQF line, products are glazed after individual quick-freezing. Quick-freezing facilities are also utilized in the manufacturing of processed foods such as Oysters Rockefeller and oyster gratin.<\/p>\n\n Samsam Food handles culinary R&D, processed food planning\/development, and domestic distribution, while Samsam Mulsan is responsible for the actual manufacturing of processed oyster products. SS Global manages international trade and exports.<\/p>\n\n When reviewing manufacturing facilities, you must verify not only the certifications held but also whether the requested product falls within the scope of those certifications. In the case of Samsam Mulsan, FSSC 22000 is registered for the manufacture of frozen and processed seafood at Plant 1<\/a>, and HACCP is certified for frozen fish and mollusk items<\/a>. <\/p>\n\n Organize the product name, type of raw material, raw material state (fresh, shucked, cleaned, steamed, frozen), processing method, size per piece, net content, packaging unit, sales purpose, expected initial order quantity, desired launch date, and reference product photos. Requests like ‘I want to produce shucked oyster meat frozen via IQF for retail packaging’ are more helpful for reviewing manufacturing processes than simply saying ‘I want to produce frozen oysters.’<\/p>\n\n Even with the same raw material, the appearance, texture, and weight vary depending on size, cleaning, and whether it is heated. The origin of raw materials, procurement timing, allowable size deviation, the party responsible for procurement, and incoming inspection standards must also be negotiated. Particularly for seasonal seafood, the launch schedule and raw material acquisition plan should be reviewed together.<\/p>\n\n Sampling is a stage to verify not only taste and appearance but also size, weight, cleaning status, degree of processing, and packaging suitability. For IQF shucked oysters, the individual frozen state and appearance after thawing can be evaluated; for steamed-frozen oysters, the heating state, texture, and weight after thawing can be assessed. It is recommended to define measurable items with numerical values and allowable ranges.<\/p>\n\n Record the production conditions and evaluation results for each sample, and specify revision requests for raw material size, heating degree, and packaging methods. The final approved sample serves as the standard for determining mass production specifications.<\/p>\n\n The specification sheet includes the product name, food type, raw material state\/size, processing method, net content and allowable deviation, packaging materials\/units, storage and distribution conditions, quality inspection, and delivery inspection standards. The approved sample and the specification sheet must match so that the manufacturer and brand operator share the same production standards.<\/p>\n\n Quotes are influenced by raw material prices and procurement, work processes such as sorting, washing, steaming, and freezing, packaging material order volume, production scale, and logistics conditions. When comparing quotes from different companies, product specifications and delivery conditions must be kept identical. By providing product specifications and expected order quantities to Samsam Mulsan, you can negotiate quotes and delivery terms for each item.<\/p>\n\n For PB products, not only the brand design but also the food type, ingredient names, net content, expiration date, storage method, manufacturer, and sales-related labeling requirements<\/a> must be reviewed in accordance with the actual transaction structure and regulations<\/a>. Delivery location, transport temperature, acceptance\/inspection standards, and responsibility for ordering packaging materials should also be determined in advance.<\/p>\n\n Check the schedule in the order of: raw material acquisition \u2192 packaging preparation \u2192 manufacturing\/processing \u2192 packaging \u2192 inspection \u2192 shipment. Verify that the contents of the final specification sheet, approved sample, packaging draft, and purchase order match, and ensure that revised drafts are managed to avoid confusion with previous versions.<\/p>\n\n Inspect the quantity, net content, appearance, processing state, packaging, labeling, and frozen transport conditions of the delivered products. Establish standards for handling non-conforming products and identify the responsible party; if raw material sizes or packaging specifications change later, reflect the change history in the next order.<\/p>\n\n It is not mandatory for the client to procure them directly. You must negotiate with the manufacturer and define in the contract who will purchase and supply the raw materials, as well as the responsibilities for specifications, inspection, and storage upon arrival.<\/p>\n\n<\/div>\n<\/div>\n PB products can also be outsourced to external manufacturers. However, the legal requirements and product labeling for the entities responsible for manufacturing and sales must be verified according to the actual contract and distribution structure.<\/p>\n\n<\/div>\n<\/div>\n Packaging materials can be prepared by either the manufacturer or the client. It is advisable to negotiate design approval, packaging order quantities, costs, and responsibility for handling remaining materials during the contracting stage.<\/p>\n\n<\/div>\n<\/div>\n While the approved sample is the production standard, deviations may occur in actual production items due to the characteristics of raw materials. Therefore, allowable weight\/size deviations and quality inspection standards should be defined in the specification sheet and verified against these standards upon delivery.<\/p>\n\n<\/div>\n<\/div>\n Changes can be negotiated with the manufacturer. However, since changes in net content or packaging methods can affect cost, quality, labeling, and delivery schedules, the revised specifications must be finalized again.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n Samsam Mulsan, Company Introduction<\/a> <\/p>\n","protected":false},"excerpt":{"rendered":" We introduce the procedures for seafood OEM\/PB\u2014from supplier selection and sampling to negotiating specifications, quotes, and MOQ, through to initial production\u2014along with Samsam Mulsan’s processing facilities.<\/p>\n","protected":false},"author":1,"featured_media":551,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ss_seo_description":"","ss_summary":"","ss_author":"","ss_reviewer":"","ss_terms":"","ss_products":"","footnotes":""},"categories":[103],"tags":[],"class_list":["post-550","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-seafood-essentials"],"_links":{"self":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts\/550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/comments?post=550"}],"version-history":[{"count":1,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts\/550\/revisions"}],"predecessor-version":[{"id":552,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/posts\/550\/revisions\/552"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/media\/551"}],"wp:attachment":[{"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/media?parent=550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/categories?post=550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/magazine.samsammulsan.com\/en\/wp-json\/wp\/v2\/tags?post=550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/figure>\n\nProcessing Stages from Seawater Washing to Steaming and IQF<\/strong><\/h3>\n\n
<\/figure>\n\nMaterials to Prepare Before Requesting Seafood OEM<\/strong><\/h2>\n\n
Basic Information to Include in a Product Request<\/strong><\/h3>\n\n
Raw Material Size and Processing State are Also Subjects for Negotiation<\/strong><\/h3>\n\n
<\/figure>\n\nSeafood OEM Sampling and Evaluation Criteria<\/strong><\/h2>\n\n
Establish Evaluation Criteria Before Sampling<\/strong><\/h3>\n\n
Record Revisions and Final Approval Details<\/strong><\/h3>\n\n
<\/figure>\n\nFinalizing Seafood OEM Product Specifications, Quotes, and MOQ<\/strong><\/h2>\n\n
Items to Include in the Final Product Specification Sheet<\/strong><\/h3>\n\n
Factors Determining Cost and Minimum Order Quantity (MOQ)<\/strong><\/h3>\n\n
Negotiating Packaging, Labeling, and Delivery Terms<\/strong><\/h3>\n\n
Checklist Before Initial Seafood OEM Production<\/strong><\/h2>\n\n
Reviewing Production Schedule and Final Approved Materials<\/strong><\/h3>\n\n
Inspection of Initial Production and Subsequent Order Management<\/strong><\/h3>\n\n
<\/figure>\n\nSeafood OEM Frequently Asked Questions<\/h2>\n
Do I need to prepare the raw materials myself when outsourcing seafood OEM production?<\/strong><\/strong><\/h3>\n
Do I need my own manufacturing facilities to create seafood PB products?<\/strong><\/strong><\/strong><\/h3>\n
Who prepares the packaging materials in a seafood OEM contract?<\/strong><\/strong><\/strong><\/h3>\n
Are seafood OEM samples and actual production items always identical?<\/strong><\/strong><\/h3>\n
Can weight or packaging be changed after the first production?<\/strong><\/strong><\/strong><\/h3>\n
References<\/strong><\/h2>\n\n