Khan Sheri (Spangled Emperor) Fish Fillet

During filleting, after the removal of the head, viscera, fins, skin, and central backbone, the net boneless recovery yield ranges between 40% and 45% of the round fish weight. The weight reduction reflects non-edible parts, yielding 100% usable pure meat.

Wholesale minimum order quantity starts at 10 kg for regional buyers and restaurant accounts. For bulk commercial contracts, fillets are packed in 2 to 5 kg vacuum-sealed pouches within heavy-duty 10 kg master cartons suitable for cold-store palletization.

To preserve moisture and muscle fiber integrity, controlled slow thawing at refrigerated temperatures (2 to 4°C) for approximately 12 hours prior to cooking is strongly recommended. Rapid thawing in warm water or microwave use should be avoided to prevent protein denaturation and drip loss.

A 100g portion of Sheri fillet provides approximately 20g of high-biological-value protein, less than 1g of marine lipids, fat-soluble vitamins A, D, and E, phosphorus, zinc, and bioavailable Omega-3 fatty acids (EPA/DHA), making it a premium lean choice for health-conscious menus.

The Yellowtail Emperor is regarded as the highest culinary tier within the lethrinid family. Compared to standard or elongated varieties, its meat exhibits denser muscular fibers, subtle natural sweetness, minimal fishy odor, and remarkable cohesion during high-heat grilling or pan-searing.

Chilled fillets are packed in vacuum barrier pouches and nested inside high-density expanded polystyrene (EPS) insulated cartons. They are cushioned with food-safe gel ice packs and moisture absorption pads meeting IATA air cargo standards to maintain sub-2°C temperatures throughout transit.

Total plate count (TPC), E. coli, Staphylococcus aureus, Salmonella, and Listeria monocytogenes counts are examined for every batch by accredited laboratories. All values must strictly conform to ISIRI 5629 and Codex Alimentarius guidelines for processed fish products.