Khan Whole Gutted Persian Gulf Cobia Fish (Sekan)

Procuring whole gutted specimens empowers the kitchen to calibrate custom cut thicknesses, fabricate skinless loins for skewers, and harvest heads and collars for rich seafood broths and fumets, drastically reducing raw ingredient expenditures per cover.

Evisceration follows a precise ventral midline incision; gills, viscera, and the gall bladder are removed without puncture. The dorsal kidney bloodline is scrubbed using sanitary nylon brushes and pressurized ozonated rinse to eliminate spoilage pathogens and off-tasting enzymes.

Fish are graded into three distinct tiers: Small (3-4 kg), Medium (4-6 kg), and Large (6-8+ kg). Wholesale clients can specify their preferred bracket during purchase confirmation to ensure uniform yield profiles and matching portion economics across cases.

Fish are enveloped in food-grade polyethylene sleeves and seated inside heavy-density 3cm expanded polystyrene (EPS) boxes. Top and bottom layers are lined with leak-proof dry-gel packs, and cases are hermetically taped and poly-strapped to comply with air transport wet-cargo regulations.

When continuously maintained between 0°C and 3°C surrounded by ice slurry, whole gutted Cobia retains premium sensory freshness and minimal TVB-N (Total Volatile Basic Nitrogen) for up to 5 days post-landing. Beyond this threshold, cryogenic freezing at -18°C is mandated.

Yes, an individualized tamper-proof tag affixed to the operculum or outer shipper specifies catching vessel identity, Bushehr port landing date, facility veterinary license code, and IVO national traceability QR-matrix, ensuring complete chain-of-custody transparency.

Because factory processing already implements ozonated deep sanitation, prolonged soaking must be avoided. A brief cold water internal rinse followed by thorough surface pat-drying with disposable culinary towels is recommended to prevent residual surface moisture from impeding proper searing.