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.

Olive Flounder View productFrozen filletFresh guttedLive
Olive flounder live harvest aeration basket
Live Harvest Basket
Olive flounder fillet specifications with fin vs fin removed
Sashimi Fillet Specs
Vacuum-sealed olive flounder sashimi fillet pack
Vacuum Fillet Pack
Export vacuum packaging in EPS insulated cold shipper
EPS Export Shipper
ASC & GlobalG.A.P FarmsSouth Korea Origin
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.

Olive flounder fillet technical cutting specs - with fin versus fin removed
Fillet Trimming: With Fin vs. Fin Removed

Precision sashimi processing: trimmed to exact buyer requirements for sushi and raw-counter slicing.

Vacuum-sealed olive flounder sashimi fillet export packshot
Individual Barrier Vacuum Pack

Hermetically sealed skin packaging locks in moisture, protecting texture and taste across reefer cold storage.

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.

Fresh whole olive flounder
Whole Gutted on Flake Ice

Harvested and eviscerated under chilled conditions, packed directly onto food-grade flake ice at 0–2 °C.

EPS thermal cold shipper crate
EPS Thermal Insulated Shipper

High-density expanded polystyrene crates maintain steady chill integrity throughout international air transfer.

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.

Live olive flounder in aeration harvest basket
Harvest Basket & Holding Conditioning

Conditioned in clean ocean-water aeration tanks prior to bagging, ensuring minimal stress and high survival.

24–30 Hour Viability Window

Live transport relies on strict flight corridors and oxygen-enriched water containers. We calculate door-to-door transit to your airport before confirming orders.

Live tanksDirect air freight
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.

Thermal Packaging

6 kg and 10 kg EPS insulated master cartons with specialized ice-pack barriers to maintain 0–2 °C core temperatures throughout flight connections.

Authentic VARS export olive flounder packed in EPS container with vacuum seals
Cold-Chain Integrity

Expanded Polystyrene (EPS) Protective Shippers

Our packaging prevents thermal spikes, handling compression, and leakage during multi-leg air freight. Temperature recorders accompany commercial export orders to confirm unbroken cold chains upon customs release.

6 kg / 10 kg UnitsContinuous Data LoggingIATA Compliant

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.

Health / veterinary certificateCertificate of Analysis (CoA)Certificate of OriginCommercial invoice & packing listFarm GlobalG.A.P certificateFarm ASC certificateTRACES pre-notification (EU consignments)

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
Questions & Answers

Frequently asked questions

The questions buyers ask us most about this page. The full set, filterable by subject, lives on our FAQ hub.

All FAQs Ask us directly

Frozen fillets, fresh gutted and live, depending on destination and transit time. Live and fresh formats are air-freighted and suit the Far East market and premium HORECA; frozen suits longer routes and stock-holding buyers. All three ship with TRACES, CoA and ASC documentation.

By whichever the cargo tolerates. Eyed ova, fresh fish and HORECA orders go by air freight because hours matter. Frozen seafood, Artemia cysts, microalgae powder and feed ingredients travel by reefer or dry container, which is materially cheaper per kilo and perfectly safe for those products.

A commercial invoice and packing list, a health or veterinary certificate for products of animal origin, a certificate of origin, and the certificate of analysis or technical datasheet for the batch. EU-bound consignments are additionally pre-notified through TRACES. Any extra document your import permit names is added to that set.

Yes. We built the cold-chain corridor that delivered the first certified Atlantic salmon eyed ova into South Korea via Incheon, and we supply Japanese commercial salmon hatcheries with eyed ova and incubation support. Those routes are established, not exploratory.