Plaice

NAME: Plaice

LATIN NAME: Pleuronectes platessa

FISHING AREA: FAO 27 IIId

PROTECTIVE SIZE: 25 cm

PROTECTIVE PERIOD: 15.02 – 15.05

Plaice, along with flounder and turbot, is one of the three most common flatfish in Poland. Usually, like flounder, it is sold as “flounder”. However, the taste of plaice meat is different. It is more delicate and sweeter than flounder.

On sale:

carcass,

 

Flounder

NAME: Flounder

LATIN NAME: Platichthys flesus

FISHING AREA: FAO 27 IIId

PROTECTIVE SIZE: 25cm

PROTECTIVE PERIOD: 15.02-15.05

One of the most popular fish of the Baltic Sea. The meat has a characteristic, buttery taste, is juicy and delicate. A disadvantage is the relatively large number of bones, due to which it is not recommended for small children. These are lean and low-calorie fish. It tastes great fried or baked in foil.

On sale:

carcass,

 

Garfish

NAME: Garfish

LATIN NAME: Belone belone

FISHING AREA: FAO 27 IIId

PROTECTION PERIOD: no protection period

PROTECTION DIMENSION: no protection dimension

The fish appears in the Baltic Sea only once a year at the turn of May and June. The meat of garfish is light, has a very delicate taste and pleasant consistency. An interesting fact is that it has turquoise bones, which makes them very easy to remove. The fish is most often used for smoking, but it also tastes good fried or grilled.

On sale:

gutted with head,

 

Common pike

NAME: Common pike

LATIN NAME: Esox lucius

FISHING AREA: caught in inland waters

PROTECTION PERIOD: 01.01 – 30.04

PROTECTION SIZE: 50 cm

Pike meat is white, quite compact and delicate in taste. In terms of nutritional value, it is a valuable source of iodine, vitamin PP, selenium, omega-3 acids and vitamin D and magnesium. Pike can be fried, stewed, baked and stuffed.

On sale:

gutted with head

 

Common Perch

NAME: Common Perch

LATIN NAME: Perca fluviatilis

FISHING AREA: caught in inland waters, FAO 27 IIId

PROTECTIVE SIZE: 15 cm

PROTECTIVE PERIOD: no protective period

Many people consider common perch to be one of the tastiest freshwater fish. It has excellent tasting, white and juicy meat. Small perches fried in a pan are true poetry of taste. They can also be marinated in vinegar marinade.

On sale:

carcass,

 

 

 

 

 

Pike-perch

NAME: Pike-perch

LATIN NAME: Sander lucioperca

FISHING AREA: caught in inland waters

PROTECTIVE SIZE: 50 cm

PROTECTIVE PERIOD: 01.01-31.05

Pike-perch is one of the tastiest fish, which, due to the lack of bones and very delicate and creamy meat, is enjoyed by almost everyone. The fish can be prepared in many ways, it is suitable for baking, stewing, boiling, frying or stuffing. It works great in combination with boiled vegetables or with the addition of various sauces, e.g. lemon, mint, dill or tomato.

On sale:

gutted with head,
fillet with skin,

 

 

 

 

 

 

 

 

Rainbow trout

NAME: Rainbow trout

LATIN NAME: Oncorhynchus mykiss

FISHING AREA: breeding

PROTECTION PERIOD: not applicable

PROTECTION DIMENSION: not applicable

Trout has pale pink, juicy, delicate lean meat and provides the most valuable omega-3 acids among freshwater fish. Bones are easy to remove. Trout is increasingly becoming an alternative to carp on our Christmas Eve tables. It can be used for soup, fried in a traditional way, baked, grilled or served stuffed with aromatic herbs.

On sale:

gutted with head,

 

 

 

 

 

Atlantic cod

 

NAME: Atlantic cod

LATIN NAME: Gadus morhua

FISHING AREA: FAO 21 N – W part of the Atlantic Ocean, FAO 27 N – eastern part of the Atlantic Ocean, FAO 18 Arctic Ocean

Atlantic cod, also called codfish. A predatory sea fish. It is an easily accessible and nutritious fish with high taste and nutritional values.

It has exceptionally delicate, juicy white meat, rather neutral in taste. Due to the possibility of preparing it in a variety of ways, it is still one of the most frequently chosen fish by consumers around the world. It tastes great fried, baked, grilled, as an addition to salads and as an ingredient in fish soups.

On sale in the form of carcasses and fillets without skin.

We recommend it for restaurants, bars, buffets.

ATLANTIC COD CARCASS

Size: 0.5 -1kg, 1-2kg, 2-4kg,

Cut: J/C, N/C

Packing: block

Production: marine

Origin: Iceland, Norway, Spain, Greenland

ATLANTIC COD FILLET Z/S and B/S

Size: 5-8, 8-16, 16-32

Packing: SHP, A20.43 (3×6.8)

Production: marine, land

Origin: Russia, Iceland, Norway, Spain, Portugal

 

 

Black cod (coalfish)

NAME: Black cod (coalfish)

LATIN NAME: Pollachius virens

FISHING AREA: FAO 21 N – W part of the Atlantic Ocean, FAO 27 N – eastern part of the Atlantic Ocean

Black cod, also called coalfish, is a species of predatory fish from the cod family. A fish of great economic importance. It owes its name to the black colour of the inside of its mouth. The meat is grey-pearl, slightly darker than that of Atlantic cod (it turns white when cooked), but equally tasty and delicate. It is a lean fish and rich in protein. It is a source of easily digestible selenium and vitamins A, B, PP. Excellent both in smoked, boiled, fried or baked form.

Carcasses and fillets without skin are available for sale.

BLACK COD CARCASS

Size: 0.9 kg -, 1.2 kg-, 1-2 kg,

Cut: N/C, J/C

Packing: block, Ca25

Production: marine

BLACK COD FILLET B/S

Size: 5-8, 8-16, 16-32

Packing: SHP, A27 (3×9 kg), A20.4 (3×6.8 kg)

Production: marine, land

Origin: Iceland, Faroe Islands

 

 

 

 

Greenland halibut, also known as black halibut or Greenland halibut

NAME: Halibut

LATIN NAME: Reinharditus hippoglossoides

FISHING AREA: FAO 67 N – eastern part of the Pacific Ocean, FAO 61 N – western part of the Pacific Ocean, FAO 27 N – eastern Atlantic, FAO 21 N – western Atlantic, FAO 18 Arctic Ocean

Halibut, also known as Greenland halibut, is a species of sea fish from the flounder family. It inhabits cold waters whose temperature does not exceed 6°C. Halibut meat is white, fatty, delicate, juicy and very tasty. It is rich in omega-3 acids and vitamins A, B and D. It also contains a number of chemical elements, such as: copper with antibacterial properties, iron supporting brain function, as well as zinc and selenium. Halibut fat has been found to have analgesic properties. It relieves stiffness and joint pain associated with rheumatic problems.

We offer for sale:

HALIBUT CARCASS

Size: 1- kg, 1-2kg, 2-3kg,

Cut: J/C without tail

Packing: block, A18 (3x6kg), A12, A24 (2x12kg), Ca20

Production: marine

Origin: Iceland, Canada, Norway, Spain

HALIBUT FILET B/S

Size: 200-400, 300-600, 400-700

Packing: SHP

Production: marine

Origin: Greenland, Iceland