Ribbon fish is known as one of the main and valuable export fish in the Persian Gulf and the Sea of Oman, which fortunately has recently become possible to export directly to China. Before that, only exports were made to Haiphong and then to Thailand and Malaysia.
There are two ways to catch this fish, hook and net, the quality of which is better with the hook and it is more expensive because the catch is uniform and without scratches, the eyes are smaller and the skin is light.
But the net fishing method itself is divided into two categories, one with small boats (barges) that fish at a lower depth, and the other with fishing vessels that fish at a greater depth.
During the warmer season, because the fish is in depth and has endured more pressure, the fish have bigger eyes and black skin, and they have a low grade from the point of view of the Chinese buyer.
Due to the good nutrition this fish has, it is a strong source of protein, it is one of the fish without scales, and the food of this carnivorous fish is sardine, shrimp, and smaller fish.
The cooking of this fish is fried and grilled, and it is sold frozen, and fresh is used for sashimi food, and even gelatin can be produced from the skin of this fish.
It is sold in the world in the form of salt and dry salt, but because Iran’s cargo is of high quality, these methods are not used.
This fish is prepared for export in 10 kg cartons of grade AA , A and B.
Grade AA : hook fishing method that all cargo are same and without scratches.
Grade A: Grade A has large eyes, and if a good freezing method is not used, the eyes will turn yellow, the skin is scratched and black in this grade.
Grade B: cargo that have the characteristics of grade A are considered but with Torn Belly are considered in grade B.
All the fish are washed and sized in the processing factories, and the grades are separated, they are arranged in a tray, and each fish is placed in a plastic, which is called single freeze, which refers to the IWP freezing system.
IWP: Individually wrapped packed
After freezing, it is placed inside the carton and labeling and plastic shrinking are done. This method for factory packaging is known as IWP Landfrozen.
The next method is for fishing vessels where sizing and freezing operations take place inside the vessel because the vessel itself has a cold room and when the cold room is completed, they come to the shore and the fish are transferred into the container.
This method does not have a single freezer. It is known as Sea Frozen Ribbon Fish.
A total of 26 tons are loaded into a refrigerated container that temperature is minus 18 degrees Celsius, the frozen shelf life of this fish is one year.
