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FAQ
Positioned adjacent to major Persian Gulf landing wharves, Lian processes over 15 metric tons of wild-caught marine fish and shrimp daily across automated cleaning, descaling, and filleting lines. Fresh catch is transferred in slurry ice, immediately processed, and subjected to -40°C IQF freezing tunnels to preserve cellular structure. Distribution utilizes real-time GPS-thermo-tracked refrigerated fleets ensuring temperature variance remains within strict regulatory limits.
Lian operates under continuous veterinary oversight from the Iran Veterinary Organization, holding official EC export approval codes, sanitary operational licenses, ISO 22000, and HACCP certifications. In-house analytical laboratories rigorously test each production lot for Total Volatile Nitrogen (TVN), histamine content, pathogenic microbes (Salmonella, E. coli), and heavy metals (lead, cadmium, mercury) complying with international Codex Alimentarius standards.
Wholesale frozen seafood MOQ begins at 500kg for mixed assortments of gutted or filleted fish. For air-freighted fresh chilled consignments, the minimum volume is 200kg synchronized with daily landings. Annual corporate supply agreements with fixed seasonal pricing brackets, tailored skin-pack/thermoformed packaging, and bi-weekly cold-chain drop-shipments are available for hotel chains, institutional caterers, and hypermarkets.
For air shipments to Dubai, Doha, and Muscat, fresh gutted, gill-removed fish are nested in heavy-duty molded EPS Styrofoam coolers with dry-gel ice packs and absorbent pads to prevent liquid weeping during transit. Maritime container exports feature IQF individually vacuum-sealed fish packed in moisture-resistant master cartons, stretch-wrapped on plastic pallets, and loaded into pre-cooled -18°C reefer containers bearing official veterinary seals.
Conventional slow freezing forms jagged macro-crystals that rupture cellular membranes, causing significant protein drip loss, moisture leakage, and omega-3 lipid degradation upon thawing. Lian’s -40°C IQF continuous blast tunnels convert intracellular moisture into micro-crystals within minutes, leaving the myotome muscle fibers intact. Thawed fish exhibits zero spongy texture, retaining original sea-fresh firmness, moisture, and micronutrients.
Fresh wild Persian Gulf fish maintained in an unbroken 0°C to +2°C chill chain with sanitary flake ice provides an optimal commercial shelf life of 5 to 7 days post-catch. IQF vacuum-packed products stored in computerized sub-zero freezers at -18°C guarantee 18 months of stability with no organoleptic degradation, lipid oxidation, or freezer burn.
Yes. Lian’s processing infrastructure incorporates automatic skinning machinery, mechanical bone separators, and precision portioning slicers. We supply boneless/skinless loins, calibrated center-cut steaks, minced fish blocks (surimi base), and portion-controlled cuts packaged in 10kg master blocks or retail-ready individual vacuum pouches according to B2B processing specifications.
Every export consignment leaves Lian with comprehensive species identification documentation citing the Latin scientific name, standard commercial name, and certified FAO Catch Area (FAO Major Fishing Area 51). Consignments include government-endorsed International Veterinary Health Certificates, non-radioactive statements, microbiological test sheets, and Certificates of Origin for rapid green-channel customs clearance abroad.
