Khan Whole Fresh King Mackerel (Kingfish)

The product is weighed gross upon dock arrival after surface water drainage. Commercial clients can specify exact size calibration brackets (e.g., 3–5 kg or 5+ kg specimens) to match culinary portioning requirements.

Standard evisceration (removal of viscera, gills, and scaling) results in an approximate 10% to 15% weight loss. Both landed raw weight and post-cleaning net weights are transparently documented on dispatch manifests.

Fish are nested in expanded polystyrene (EPS) insulated boxes with heavy polyethylene liners, balanced with flake ice at a 1:2 ratio, sealed leak-proof and strapped to conform to strict IATA perishable airfreight standards.

Inspection includes corneal clarity, convex eyes, bright red gill lamellae, muscle elasticity under finger depression, and fresh ocean scent. Chemical TVN levels are logged for critical bulk contracts.

Yes; for strategic inventory and maritime export, whole Kingfish are blast frozen at -40°C, given a protective water glaze to shield against oxidation, and packed in master corrugated cartons.

Due to marine market volatility, daily benchmark rates are published each morning following Bushehr dock auctions. First-time corporate accounts settle on dispatch, while recurring contracted buyers access periodic terms.

Procuring whole round fish lowers the baseline cost per kilogram. Culinary teams can utilize trimmings and heads for stocks and bouillabaisse while tailoring steak thickness precisely to plate economics.