Khan Cleaned and Skinned Persian Gulf Flatfish (Sole Fish)

In raw round Sole, the tough skin, viscera, and heads represent a 35% to 45% yield loss. Procuring pre-skinned ready cuts removes labor prep costs, municipal waste disposal charges, and cooking shrinkage, providing exact portion cost predictability for foodservice operators.

Skinning utilizes precision industrial fish-skinning machinery complemented by manual trim line inspection. This hybrid methodology ensures the sub-dermal fat layer is protected without tearing the delicate white muscle tissue.

Owing to its calibrated thickness and delicate texture, Khan Cleaned Sole excels in classic Sole Meunière, panko-crusted pan frying, lemon-butter pan sears, or light dietary steaming. Cooking requires under 7 minutes, making it ideal for rapid table-turn restaurants.

Packaging utilizes co-extruded multi-layer barrier films (EVOH/PA/PE) with near-zero oxygen and moisture transmission rates. Total vacuum evacuation halts lipid oxidation, pigment alteration, and sublimation freezer-burn throughout the entire frozen storage lifecycle.

Wholesale orders start at 30 master cartons (approx. 240kg to 300kg net). Each master case holds vacuum skin packs. Palletization follows standard 100x120cm footprints strapped and stretch-wrapped for zero-movement freight integrity.

Yes, operations comply fully with HACCP protocols with end-of-shift batch sampling. Written microbiological certificates verifying zero detection of Listeria monocytogenes, Salmonella, and E. coli accompany deliveries for enterprise partners.

Receivers logging compromised vacuum integrity or weight variance during intake tallying submit a standardized inspection log with photographs. Mahikhan immediately issues an invoice credit memo or dispatches replacement units on subsequent shipments.