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FAQ
Catch is immediately rinsed in chilled slurry brine upon docking and transferred to IQF flash tunnels at -40°C to preserve cellular integrity. Subsequent inland transit and export shipments operate under strict ThermoKing reefer logging maintained at continuous -18°C.
Yes; all outbound consignments undergo organoleptic and microbiological validation to secure the official Veterinary Health Certificate, Non-IUU Catch confirmation, and legalized commercial shipping papers.
Domestic frozen consolidated orders require a 500 kg minimum, whereas direct export shipments require a full 20ft or 40ft reefer container (12 to 24 metric tons). High-volume contracts align with regional seasonal catch windows.
Yes; long-term volume partners can utilize contract packaging services including calibrated weight sorting, custom thickness steak slicing, skin-on/skinless filleting, and private label vacuum/thermoforming packs.
Primary processed species include Narrow-barred Spanish Mackerel (Kingfish), Silver and Black Pomfret, Javelin Grunter, Tigertooth Croaker, Cobia, Yellowfin Tuna, Fourfinger Threadfin, and wild marine Tiger Shrimp.
Cargoes are routinely quoted on FOB Bushehr or Bandar Abbas bases, as well as CFR/CIF to Jebel Ali, Doha, Sohar, Karachi, or Caspian corridors via Bandar Anzali/Astara into CIS markets.
Every production lot undergoes Total Volatile Nitrogen (TVN), Histamine (<50 ppm), Cadmium, Lead, and Salmonella assays at approved veterinary testing centers, with formal Certificate of Analysis (COA) issued per lot.
Bulk master cartons (10/20 kg wax-lined corrugate with inner poly-liners) cater to processors and institutional caterers, whereas thermoform vacuum/skin packs target consumer-ready freezer displays preventing dehydration and freezer burn up to 12 months.
