Khan

Khan products are sourced exclusively from primary marine hauls and processed in certified cleanroom facilities with full veterinary inspection, eliminating microbial contamination and rancidity typical of open-air handling.

While whole fish reflects raw landed weight, all Khan steaks and fillets are sold by true net yield after removing head, tail, and viscera (and spine/rib bones for fillets), ensuring institutional buyers pay only for usable yield.

Khan utilizes 5-layer co-extruded PA/PE high-barrier vacuum pouches that prevent oxygen ingress and surface sublimation, effectively preserving polyunsaturated fatty acids and tissue moisture.

Chilled products on crushed slurry ice hold optimal quality for 5 days at 0 to 2°C; vacuum flash-frozen variants preserved at -18°C or colder deliver a validated 12 to 18 months commercial shelf life.

All single-ingredient raw fish cuts from Khan are inherently 100% gluten-free, containing no polyphosphates, fillers, or synthetic preservatives, serving as high-biological-value lean protein.

Fresh daily catches are dispatched via scheduled domestic air freight directly from Bushehr Airport to regional hubs, while bulk frozen consignments travel via dedicated temperature-logged reefer trucks.

Slow thawing inside the unopened vacuum pouch within a refrigerator at 2–4°C for 8 to 12 hours retains full moisture and texture. For rapid thawing, submerge the sealed pouch in cold running water.

Khan marine fish such as King Mackerel are caught using targeted longline hooks and surface gillnets by local artisanal fishermen, minimizing benthic habitat damage and preventing flesh bruising.