Lian Fresh Persian Gulf Hamour (Grouper)

Hamour is graded into three main categories: small (under 1 kg), medium culinary/restaurant grade (1 to 2.5 kg offering optimal meat-to-bone yield), and large institutional grade (above 3 kg). Buyers can specify narrow weight brackets per consignment.

While typically supplied whole round on flake ice, Lian provides gutting, gilling, and de-scaling services for hotels and restaurant chains prior to final thermal packaging and dispatch.

The minimum inland wholesale order is 50 kg (approximately 2 to 3 standard EPS containers), dispatched via cold-cargo express buses, dedicated air freight, or refrigerated couriers.

Genuine Hamour displays clear skin with characteristic orange-brown spots, vibrant red gills, and firm convex eyes. Lian’s QC inspectors screen landings immediately at the pier, testing flesh elasticity and gill odor before approving packing.

White Hamour yields softer, flakier, and pearl-white fillets ideal for pan-searing and grilling. Black Hamour features a firmer muscle grain and thicker gelatinous skin, making it uniquely resilient against breaking apart in long-simmered stews.

Air packaging adheres strictly to IATA regulations: EPS container bases are lined with absorbent moisture pads, fish are enveloped in barrier liners, and sealed leak-proof dry-gel packs replace free-melt ice to prevent cargo hold leakage.

Yes; Lian's processing facility features industrial sanitary bone saws capable of portioning frozen Hamour into uniform 2-3 cm bone-in steaks, sealed subsequently in skin-pack or vacuum master trays.