VARS Aquaculture
Olive Flounder (Paralichthys olivaceus) prepared for export
Frozen · Fresh · Live

Olive Flounder, packed the way your market buys it

Paralichthys olivaceus

Sashimi-grade flatfish from certified South Korean partner farms, shipped as frozen fillets, fresh gutted whole fish, or live. Size bands, fin and salting options, and the export documentation your importer will ask for.

Filete congeladoFresco evisceradoVivo
2.0 – 2.5 kg
Largest live fish
2
Fillets per fish
24 – 30 h
Live viability window
52
Weeks per year available

Three commercial formats

Raw-fish counters, sashimi restaurants and live-tank retail each need the fish presented differently. Tell us the market and we cut, pack and document to suit it.

Filete congelado

Filetes con piel congelados a calidad de exportación, dos por pieza y clasificados por peso unitario.

Rangos de calibre

400 – 500 g/pc500 – 600 g/pc
Aletas
Con aleta o recortadas, según pedido. Los compradores coreanos suelen pedirlas con aleta; usted decide.
Salado
Al natural o ligeramente salado a solicitud.

De cada pez salen dos filetes, por lo que el peso unitario depende del calibre de cosecha: nuestro grado mayor, un pez vivo de 2,0 – 2,5 kg, da la banda de 500 – 600 g/pieza.

Fresco eviscerado

Pescado entero eviscerado sobre hielo en escamas, enviado por vía aérea para mercados de pescado crudo y barras de sashimi.

Rangos de calibre

400 – 600 g/pc600 – 800 g/pc800 – 1000 g/pc1000 – 1200 g/pc1200 – 1500 g/pc1500 – 2000 g/pc2000 – 2500 g/pc

2,0 – 2,5 kg es el pez vivo más grande que producimos, y define la banda superior.

Vivo

Envasado en bolsas con oxígeno o en contenedores aéreos específicos, para restaurantes con vivero y comercio minorista.

Ventana de supervivencia
24 – 30 horas puerta a puerta en condiciones óptimas. Más allá de 30 horas el riesgo se dispara y no realizamos el envío.
Ejemplo real — de Corea al Golfo
3 – 5 h de envasado y traslado a ICN, 9 – 10 h de vuelo, 3 – 6 h de manipulación en destino, aduana y recogida. Unas 18 – 24 h en total, dentro de la ventana segura.

Indíquenos el aeropuerto de destino y confirmaremos si el corredor entra en la ventana antes de que cierre el pedido.

Getting it there in condition

Frozen moves by reefer, fresh and live move by air. The constraint that decides everything on a live shipment is time, so we confirm the corridor before you commit to an order.

Air freight

Fresh gutted on flake ice and live fish in oxygen-filled bags or dedicated air containers, with temperature logging and customs brokerage. Tell us the destination airport.

Reefer sea freight

Frozen fillets in temperature-logged reefer containers, documented to clear EU, US and GCC border inspection. Tell us the destination port.

Worked example: Korea to the Gulf

Live fish stay viable 24 to 30 hours door-to-door under optimal conditions. Beyond 30 hours the risk rises sharply and we will not ship it. This corridor runs comfortably inside the window:

  1. 3 – 5 h
    Packing and transfer to Incheon (ICN)
  2. 9 – 10 h
    Flight time
  3. 3 – 6 h
    Arrival handling, customs and pickup

Roughly 18 – 24 hours total — inside the safe window, with margin for delay.

Documentación de exportación

Se emiten con cada envío a solicitud. Indíquenos cuáles exige su importador y los preparamos antes del despacho.

TRACESCertificate of Analysis (CoA)Certificate of OriginGlobalG.A.PASC

What we need in order to quote

Include as much of this as you can and we can price the shipment rather than starting with questions. Anything you do not know yet, we will work out with you.

  • Target market — for example raw-fish counters or Japanese restaurants
  • Format and size band, plus fins on or trimmed, plain or lightly salted
  • Destination port for frozen, or destination airport for fresh and live
  • Order quantity — kg, tonnes or FCL
  • Order frequency, if this is a repeating requirement
  • Which documents your importer requires, and your target delivery window