Khan Cleaned Flatfish (Sole)

Owing to its asymmetric flat morphology, evisceration is performed through a compact anterior incision near the gill collar, followed by trimming the marginal fin rays. Depending on customer specifications, the dark dorsal skin is peeled, and the fish is rinsed in ozonated chilled water before immediate vacuum sealing.

Cleaned Sole is completely free from intramuscular pin-bones. Its lateral spines run parallel to a single flat central skeleton; upon gentle heating, the delicate fillets lift away cleanly. With less than 1% fat and high digestibility, it is globally recommended for senior nutrition and convalescent diets.

The wholesale MOQ is 15 kg. Due to the delicate, flat physique of Sole, it is packed horizontally inside rigid EPS foam boxes interleaved with protective separator sheets and indirect gel refrigerant packs to prevent compression damage and physical deformation during long-distance haulage.

Given its natural moisture, cleaned Sole should be thoroughly patted dry with paper toweling and lightly dusted with seasoned cornstarch or fine flour. Pan-searing in a clarified butter-oil emulsion over medium heat for 3 to 4 minutes per side produces an immaculate golden crust while locking in delicate internal succulence.

Tongue Sole (elongated profile) yields exceptionally fine, cohesive flesh with a clean marine bouquet, allowing its skin to peel off in a single sheet. Broader round sole varieties offer thicker meat slabs suited for larger portioning. Khan strictly sorts and grades these species into designated commercial tiers.

A standard 100g serving of cleaned Sole contains merely 85 kcal and less than 1g of saturated fat, balanced by bioavailable Taurine, Potassium, and Magnesium. This nutrient density assists in arterial blood pressure regulation and healthy weight management without compromising amino acid intake.

No; because the fish undergoes rapid blast freezing at -35°C, delicate cellular walls remain structurally intact without forming destructive ice crystals. Following slow refrigerated thawing, drip loss is contained below 3%, preserving firm, fresh-like elasticity.