Khan Fresh and Frozen Persian Gulf Flatfish (Sole / Flounder)

Sole/Flounder is supplied either as whole gutted with dark skin intact or completely skinned and pan-ready. Weight grading is stratified into 300-500g single-serve portion sizes and 500g-1kg larger sizes tailored for precision restaurant portioning and filleting.

Sole is a flatfish structured around a central spinal plane without intramuscular pin bones. Once the main spine and perimeter fin rays are removed, the resulting top and bottom white fillets are 100% boneless, exceptionally succulent, and safe for all dining segments.

Fresh Sole provides peak oceanic moisture and immediate flakiness ideal for immediate menu service. Our IQF variant undergoes rapid crystallization at -40°C, producing micro-ice crystals that restrict post-thaw drip loss to under 3%, virtually indistinguishable from fresh landings.

Fresh wholesale orders ship via scheduled air cargo in sealed styrofoam containers with thermal packs, reaching Tehran and major airport hubs within 24 hours. Bulk frozen shipments travel via telematics-monitored refrigerated reefers (-18°C) within 48 to 72 hours nationwide.

Yes, Mahikhan processes industrial-grade boneless skinless fillets, uniform fish finger cuts, or IQF block-frozen raw meat designed for value-added processors producing breaded fillets and seafood convenience lines, backed by microbiological COAs.

To preserve structural firmness and prevent protein denaturation, vacuum packs should slow-thaw in refrigeration at 2°C to 4°C for 8-12 hours prior to preparation. Direct exposure to warm water baths or rapid microwave thawing should be avoided as it compromises tenderness.

Standardized assays indicate that each 100g serving of Gulf Flatfish delivers 18-20g of high-bioavailability protein with an exceptionally low lipid profile (<2% total fat) and abundant functional EPA/DHA polyunsaturated fatty acids, making it a lean dietary staple.