How is Olive Flounder (Paralichthys olivaceus) packaged for air freight?

Name: Olive Flounder
Brand: VARS Aquaculture

Sushi / Sashimi gradeASC · GlobalG.A.PFine dining

Olive Flounder

Paralichthys olivaceus

Premium sashimi-grade flatfish with chewable, dense white meat and delicate sweet finish.

Lab Certified & SPF Verified B2B Volume Pricing

Instant WhatsApp Quote

VARS Seafood Catalogue

Key Technical Specifications

StandardsASC & GlobalG.A.P compliant

OriginSouth Korea — certified partner farms

AvailabilityYear-round, 52-week harvest cycles

SFA0.28 g

Salt0.23 g

LogisticsEMEA & North America fresh delivery

General Nutritional Reference

Energy

91 kcal

Protein

18.8 g

PUFA

0.26 g

MUFA

0.65 g

These figures are general nutritional reference values published for this species, not a laboratory analysis of our specific product batches. Actual nutritional content can vary by catch, season, and processing method — contact us for a certificate of analysis on a specific shipment.

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.

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

Key Applications

Sushi & sashimi
Fine dining HORECA
Premium retail

Hold at 0 – 2 °C on flake ice; strict cold-chain from harvest to delivery.

Cold-Chain Temperature

2 °C – 6 °C (Live) / −18 °C (Frozen)

Logistics Mode

Air Freight & Temperature-Logged Containers

Documentation

TRACES / CoA / Origin Certificate

Premium Paralichthys olivaceus grown in advanced biosecure land-based RAS facilities. Highly popular in East Asian cuisines for clean sashimi slices.

Product Info & FAQs

Frequently Asked Questions

Technical parameters, storage, biosecurity, and hatchery protocols for Olive Flounder.

Shipped fresh on ice or live in oxygen-injected marine containers, engineered for 52-week continuous supply to high-end sushi restaurants and distributors.

Seafood Logistics Widget

Cold-Chain Preservation & HORECA Supply

Explore 52-week continuous harvest cycles, ASC & GlobalG.A.P biosecurity standards, and temperature-logged fresh/frozen delivery for Olive Flounder.

Fresh Storage Temp

0 °C – 2 °C

Deep Freeze Standard

−18 °C

Recommended Cross-Sell Portfolio

Complementary Aqua Inputs & Solutions

Discover biosecure live feeds, specialized hatchery ova, functional feed additives, and Mediterranean seafood exports engineered to optimize your operational workflow.

View All Products