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.

Frozen filletFresh guttedLive
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.

Frozen fillet

Skin-on fillets frozen to export grade, cut two per fish and graded by piece weight.

Size bands

400 – 500 g/pc500 – 600 g/pc
Fins
Attached or trimmed, to order. Korean buyers typically ask for fins on; it is your choice.
Seasoning
Plain, or lightly salted on request.

Two fillets come from one fish, so piece weight follows harvest size: our largest grade, a 2.0 – 2.5 kg live fish, yields the 500 – 600 g/pc band.

Fresh gutted

Whole gutted fish on flake ice, air-freighted for raw-market and sashimi counters.

Size bands

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 is the largest live fish we produce, which sets the top band.

Live

Packed in oxygen-filled bags or dedicated air containers for live-tank restaurants and retail.

Viability window
24 – 30 hours door-to-door under optimal conditions. Beyond 30 hours the risk rises sharply and we will not ship it.
Worked example — Korea to the Gulf
3 – 5 h packing and transfer to ICN, 9 – 10 h flight, 3 – 6 h arrival handling, customs and pickup. Roughly 18 – 24 h total, inside the safe window.

Tell us the destination airport and we will confirm whether the corridor fits the window before you commit to an order.

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.

Export documentation

Issued with every shipment on request. Tell us which your importer requires and we prepare them before dispatch.

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