Fillet or whole fish: which to order, and what changes
Whole trout and fillet are not two prices for one product. They differ in freight weight, handling on arrival, shelf presentation and who does the work.
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Notes on trout, water and cold chain
What we have learned raising trout in the Ararat Valley and shipping it — written for buyers who have to make a decision.
Your first air shipment of chilled fish: an importer checklist
What to settle before the first pallet leaves — importer of record, customs broker, label registration, temperature evidence and what happens on a delay.
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Trout is not salmon: the difference, and why it matters on paper
Rainbow trout and Atlantic salmon are different species. Where the names overlap, where they must not, and what a buyer should check on the documents.
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Choosing a chilled trout supplier: seven questions that matter
What separates a chilled trout supplier from a broker with a price list: species, water temperature, hours from harvest, treatment, feed and traceability.
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Armenian and Turkish trout: the same fish, a different climate
Both are Oncorhynchus mykiss. What differs is water temperature, growing pace and the distance to the aircraft — and how to compare the two honestly.
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Cold chain: from the Ararat Valley to Dubai
How chilled trout gets from an Armenian raceway onto a shelf in the Gulf, hour by hour — and the questions an importer should ask about each link.
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