Which sea bream formats can be supplied?
Whole, gutted, head-on, head-off, or fillet options are confirmed by species, size, and facility capability.
How should size and processing be specified?
Define the size range by weight or count. State tolerance, net weight, freezing method, glazing, and storage temperature.
Why state the intended use?
Retail counters, hotels, restaurant portions, and further processing require different cuts, sizes, and packs.
Which cold-chain details are required?
Confirm production, loading, and transport temperatures, shelf life, thawing instructions, and temperature records for the product.
Which documents should be requested?
Confirm the specification, analysis or health documents, origin, facility details, packing list, and shipment papers for the destination.
Do you supply Turkish sea bream to Dubai and the UAE?
Yes. Sea bream leaves Turkey either as chilled fish by air freight in styrofoam boxes with ice, or as frozen product in a reefer container, on FOB, CIF or DAP terms. The facility is EU export certified and health and origin documents are prepared for the destination. Lead time depends on the flight or sailing booked, so it is confirmed per order.
What determines the price of sea bream?
Size grade sets the band first, as 300-400 g and 800-1000 g are priced differently. The quotation then reflects fresh or frozen form, whole, gutted or fillet processing, the packing, the harvest period, the order volume and the incoterm. Send the grade and format you need through the Request Quote button and we will return a current price.
How do I place a wholesale sea bream order?
Orders run by the container. Confirm the size grade, the processing form, fresh or frozen, the packing and net weight, the destination country and the incoterm in writing. We then arrange production, health certification and the shipping plan with the farm and plant. Use the Request Quote button with your requirement to start the specification.
How should the size grade and fillet weight be chosen?
Whole fish at 300-400 and 400-600 g suits single portion service, while 600 g and above suits sharing plates and counter display. Fillets at 100-120, 120-140 and 140-180 g are chosen from the plated weight on the menu. Write the grade, the tolerance and the net weight basis into the order so batches stay consistent.
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