Khan Boneless King Mackerel Fillet

Yes; fillets undergo a rigorous dual-stage protocol combining precision mechanical spine removal followed by manual tactile and candling light-table inspection to ensure a bone-free yield.

The conversion of whole round Kingfish into skinless/boneless fillet involves an estimated 40% to 45% yield reduction (head, viscera, spine, skin). The buyer pays solely for 100% usable pure muscle tissue.

Its boneless profile makes it the ultimate choice for high-volume seafood catering, premium fish & chips, breaded cutlets, traditional Southern Iranian stews (Ghalieh Mahi), and healthcare menus.

No; Khan fillets are 100% natural and untreated. They contain zero phosphates, moisture-binding chemicals, or excessive water glazing to artificially inflate product weight.

Fillet cuts typically measure 20 to 35 cm in length with individual piece weights ranging from 300 to 800 grams, individually or paired in heavy-duty airtight vacuum pouches.

Each 100g portion delivers approximately 21g of high-biological-value protein, 4–6g of healthy marine lipids rich in EPA/DHA omega-3s, and roughly 125 kcal of energy.

Consignments are loaded in insulated corrugated master cartons on shrink-wrapped pallets via reefer fleets with live dataloggers, maintaining temperatures strictly below -15°C door-to-door.