Khan Fresh Persian Gulf Gutted Small Spanish Mackerel (Bache Shir)

This weight calibration is tailor-made for serving as a centerpiece whole fish platter for two diners. The flesh is substantially more tender than mature kingfish, and because evisceration is pre-handled, chefs can immediately season, marinade, and roast or steak without labor bottlenecks or messy waste handling.

The minimum wholesale order is 30 kg (roughly 15 to 20 precisely graded fish). Consignments are packed immediately following dawn vessel offloadings and routed via the earliest cargo flight or dedicated refrigerated logistics fleets.

Because viscera and gills are removed at the plant, the remaining head and tail of juvenile fish are compact, representing only 22% to 24% of weight. The net culinary yield of prime steaks exceeds 76% of delivered invoice mass.

Juvenile mackerels feature delicate skin. Khan stacks them in a maximum of two horizontal tiers inside EPS containers, separated by waxed food-grade interleavers. Cooling relies exclusively on fine micro-flake ice or gel packs to prevent mechanical bruising from hard ice chunks.

Yes; Khan's processing hall utilizes sanitary stainless steel portioning saws. Commercial buyers can request custom steak thicknesses (typically 2 cm), portioned and stabilized in vacuum trays while preserving muscle integrity.

All consignments of gutted Bache Shir carry an online quarantine health certificate with a unique tracking code from the Bushehr Veterinary Directorate. Registered corporate tax invoices with VAT are issued synchronously via national fiscal systems.

Fresh fish exhibits prominent convex clear eyes, glistening silvery skin with sharp lateral markings, and zero grey mucus. The internal belly walls must appear clean, pale, devoid of sour or ammoniacal odors, with the flesh demonstrating instant elastic rebound under gentle finger pressure.