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Frozen Seafood – Fish Fillets

Active

Federal

Contract Overview

Solicitation details, issuing organization, response deadlines, documents, and interested companies for this government contract opportunity.

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The contract involves the supply of frozen fish fillets containing at least 60 to 65 percent fish flesh, which are vacuum-sealed in packaging with a thickness of two mils or greater. The packaging must clearly declare the net weight as 100 percent, ensuring transparency and accuracy in product quantity. This subcontract is designated as a Total Small Business Set-Aside under the FAR 19.5 regulation, targeting small businesses for participation. The solicitation, titled "Frozen Seafood – Fish Fillets," was posted on March 9, 2026, and falls under the NAICS code 311710, which pertains to seafood product preparation and packaging. The contracting agency is the Department of Justice, specifically FCI Leavenworth, with the place of performance located in Leavenworth, ZIP code 66048. This contract emphasizes quality standards and small business involvement in providing seafood products for government use.

General Info

Supply frozen fish fillets with 60-65% flesh, vacuum-sealed, small business set-aside.

Agency

Department Of Justice → Fci Leavenworth

NAICS

311710 - Seafood Product Preparation and Packaging

Place of Performance

Leavenworth, KS, 66048, USA

Set-Aside

SBA

Documents

This scope was carved out of VARIOUS.

The full solicitation package (9 documents), including the RFP, is on the prime solicitation, not on this scope.

View the prime solicitation

FCI Leavenworth QTR 3 Subsistence

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Timeline

PostedMar 9

subcontract

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Organization & Contact Information

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AgencyDepartment Of Justice → Fci Leavenworth

ContactsNo contacts available

OfficeN/A

Organization / AgencyDepartment Of Justice → Fci Leavenworth

Office AddressN/A

ContactsNo contact information available

Full Description

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Supply of frozen fish fillets with ≥60–65% fish flesh, vacuum-sealed in ≥2 mil packaging, with 100% net weight declared.

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