Patagonian and New Zealand hoki
NAME: Patagonian/New Zealand hoki
LATIN NAME: Macruronus magellanicus, Macruronus novaezelandiae
FISHING AREA: FAO 87 south-eastern part of the Pacific Ocean, FAO 41 south-western part of the Atlantic Ocean
New Zealand hoki is a species of medium-sized predatory marine fish from the hake family.
It has white, delicate, brittle, boneless meat. Like cod, it is a lean fish and is recommended for people on a diet. Its undoubted advantage is the high content of polyunsaturated acids, vitamin A, B12, niacin and potassium, which is of great importance for the proper functioning of the heart.
Due to its very neutral taste, this fish can be prepared in many ways – fried, baked, grilled or steamed.
This is a great option for both retail customers and owners of fry shops or restaurants.
On sale:
MIRUNA FILET B/S
Size: 2-4, 4-6, 6-8, 8-12, 12-16, 16+
Packing: A20.4 (3×6.8kg), SHP
Production: sea, land
Origin: Chile, New Zealand
MIRUNA FILET Z/S
Size: 2-4, 4-6, 6-8, 8-12, 12-16, 16+
Packing: A20.4 (3×6.8kg), SHP
Production: sea, land
Origin: New Zealand, Chile
Hake
NAME: Argentine hake, Cape hake
LATIN NAME: Merluccius hubbsi, Merluccius capensis
FISHING AREA: FAO 27 North – Eastern part of the Atlantic Ocean, FAO 34 Eastern-Central part of the Atlantic Ocean, FAO 37 Mediterranean Sea and Black Sea
Hake is a species of cod-shaped marine fish.
Along with cod, it is one of the most popular fish in Polish cuisine. Its meat is lean and easily digestible, crisp and delicate, white or light pink in color. It is distinguished by a high content of DHA acid (which has a beneficial effect on fetal development in pregnant women) and B vitamins, calcium and selenium.
Hake can be prepared in many ways, seasoned with parsley, rosemary and thyme. It tastes great in cream sauce, as well as traditionally fried. Due to the tenderness of the meat, it is not recommended for grilling.
On sale:
ARGENTINIAN HAKE CARCASS
Size: 200-400, 300-500, 400-600
Cut: INT, IWP
Packing: block, Ca 20kg
Production: marine
Origin: South America.
ARGENTINIAN HAKE FILLET B/S (Valastro, Moscuza)
Size: 120-200, 120-240, 200-300, 300-400
Packing: SHP, A7kg, A14 (2x7kg)
Production: marine
Origin: South America.
HAKE FILLET Z/S
Size: 2-4, 4-6, 6-8, 8-10, 10-12, 12+,16+
Packing: SHP, A7kg, A14 (2x7kg)
Production: marine
Origin: South Africa.
Mackerel
NAME: Mackerel
LATIN NAME: Scomber scombrus
FISHING AREA: FAO27 North-Eastern part of the Atlantic Ocean, FAO34 Central-Eastern part of the Atlantic Ocean, FAO 21 North-West part of the Atlantic Ocean, FAO 37 Mediterranean Sea and Black Sea,
Mackerel is a species of migratory sea fish found in the Atlantic. It is one of the most important species caught industrially.
Mackerel meat is pearly white. It is an oily fish, rich in polyunsaturated omega-3 and omega-6 fatty acids, which have a beneficial effect on the circulatory system, but also accelerate metabolic processes and help the liver deal with accumulated toxins. An interesting fact is that smoked mackerel has twice the content of omega acids compared to salmon prepared in the same way. It is also distinguished by a high content of selenium, which has anti-cancer properties, which we cannot produce ourselves.
Mackerel is very popular in smoked form, but an equally interesting and tasty proposition is to serve it in the form of a grilled carcass.
On sale:
MACKEREL CARCASS
Size: 275-300, 375-425, 425-475, 200-400, 300-500, 400-600
Packing: block, Ca 20kg, A21
Production: marine
Origin: Netherlands, Norway, Iceland, Faroe Islands
Herring
NAME: Herring
LATIN NAME: Clupea harengus
FISHING AREA: FAO 21 NW Atlantic, FAO 27 NE Atlantic
Herring is a species of schooling marine fish from the herring family. It is one of the most important species of marine fishing. Popular in culinary applications since ancient times due to its ease of storage after salting.
Herring meat is pearly white and offers enormous culinary possibilities. In addition, it is a rich source of full-value and easily digestible protein and unsaturated fatty acids, especially omega-3.
On sale:
HERRING WHOLE (full or empty)
Size: 60-90, 250+, 300+
Packing: block, A20 vacuum
Production: marine
Origin: Norway, Iceland
HERRING FILLET
Size: 50-90, 60-90, 70-90, 60-100, 70-110
Packing: block, A20 vacuum
Production: marine
Origin: Norway, Iceland
HERRING FLAP
Size: 4-6, 5-8
Packing: block, A20 vacuum
Production: marine
Origin: Norway, Iceland
Eel
NAME: Eel
LATIN NAME: Anguila anguila
FISHING AREA: FAO 21 NW Atlantic Ocean, FAO 27 NE Atlantic, FAO 34 E-C Atlantic, FAO 37 Mediterranean and Black Sea
Eel is a fish that lives in rivers and lakes, but breeds in the highly saline waters of the Sarggas Sea.
It is one of the fattest fish. Its meat is white, delicate, and easily separated from bones. Due to its original appearance and taste, it is a real delicacy for the most demanding customers. It has a number of uses in cuisines around the world, an excellent option for banquets, parties and restaurants.
On sale:
WILD EEL GUTTUCKED
Size: 600-800, 800-1000, 1000+
Packing: block, A20
Production: marine
Origin: Netherlands
FARMED EEL GUTTUCKED (Anguilla rostrata)
Size: 600-800, 800-1000, 1000+
Packing: block, A20kg
Production: breeding
Origin: China
Atlantic redfish
NAME: Atlantic redfish
LATIN NAME: Sebastes marinus
FISHING AREA: FAO 21 N – western part of the Atlantic Ocean, FAO 27 N – eastern part of the Atlantic Ocean
Redfish is a beautifully colored sea fish. It inhabits the cold waters of the North Atlantic. As a rare species, it is ovoviviparous. Females carry fertilized eggs in their bodies, and then release the hatched larvae into the water. Another interesting fact is that this fish grows very slowly and reaches sexual maturity only around 13 years of age.
The meat of redfish is white, delicate, and its structure and ease of separating myomeres resembles Atlantic cod. It is a rich source of easily digestible protein, vitamins and microelements.
There are many ways to prepare it – baking, grilling, steaming, but to emphasize its taste it is worth preparing it in a traditional way, i.e. frying. Redfish is very popular in Asian countries, so it is worth experimenting with this fish using curry pastes, lemon grass or chilli in the kitchen.
On sale:
REDFISH CARCASS
Size: 300-500, 500-700
Cut: J/C
Packing: block, SHP, A21kg (3x7kg)
Production: marine
Origin: Iceland
REDFISH FILET Z/S
Size: 55-115, 115-170, 200-300
Packing: 5kg, 10 kg
Production: marine
Origin: Canada, France
Canadian Whitefish
NAME: Canadian Whitefish
LATIN NAME: Coregonus clupeaformis
FISHING AREA: caught in inland waters (Canada)
Canadian whitefish is caught in clean and cold lakes of northern Canada. It belongs to the salmon family and is often called “white salmon”.
Whitefish meat is firm, white and delicate. It is a wealth of omega-3 fatty acids, vitamins and microelements. Their content exceeds the values marked in salmon meat three times.
Whitefish is a great alternative to the sea fish so popular on our tables. It does not have the aftertaste characteristic of freshwater fish. It can be fried, baked in foil or made into a delicious fish soup. Well prepared, it is a real delicacy.
On sale:
CANADIAN WHITEFISH CARCASS
Size: 0.5 – 1kg
Cutting:
Packing: IQF, A34.02 kg
Production: land-based
Origin: Canada
CANADIAN WHITEFISH GUTTUCKED WITH HEAD
Size: 0.5 – 1 kg
Packing: A34.02 kg
Production: land-based
Origin: Canada
American vendace
NAME: American vendace
LATIN NAME: Coregonus artedi
FISHING AREA: caught in inland waters (Canada)
This is a freshwater fish that inhabits cold lakes in Canada. It is very sensitive to the oxygen content in the water, which indicates that it inhabits only the cleanest waters.
Its meat is tasty, white and elastic. It can be easily separated from the bones, which makes it a great choice for the youngest.
Recommended fried, baked or grilled.
On sale:
GUTTED VENDALY WITH HEAD
Size: no size
Packing: block, A 34.02 kg, IQF
Production: onshore
Origin: Canada
Whole VENDALY
Size: no size
Packing: IQF, A 34.02 kg
Production: onshore
Origin: Canada
Lake Palia
NAME: Lake Palia
LATIN NAME: Salvelinus namaycush
FISHING AREA: caught in inland waters
Palia is a fish from the salmon family, inhabiting the deeper areas of cold and clean Canadian lakes. In Poland, this species does not occur in the wild.
Palia meat is pale pink to salmon, depending on the place of catch. It has a slightly creamy consistency, is delicate, juicy. There are few bones and they are very easy to remove.
Palia is not yet so popular in Poland, so it is a great proposition for customers who want to offer their guests something original. It can be prepared in many ways, e.g. in the oven with lemon slices and a bit of white wine.
On sale:
LAKE PILE CARCASS
Size: 1.8-3.6 kg, 3.6 kg+
Cut:
Packing: IQF, A 34.02 kg
Production: on land
Origin: Canada
LAKE PILE GUTTED WITH HEAD
Size: 1.8-3.6 kg
Packing: IQF, A 34.02 kg
Production: on land
Origin: Canada
Common pike
NAME: Common pike
LATIN NAME: Esox lucius
FISHING AREA: caught in inland waters (Canada)
Pike, also known as the king of freshwater predators. It is a true master – it attacks quickly, with great force, and its teeth, set inwards, mean that the captured victim has no chance of escaping.
The meat of pike is pearly white, delicate and tasty. It is appreciated by restaurateurs due to its originality and the very impressive appearance of the fish baked whole.
On sale:
COMMON PIKE CARCASS
Size: 0.5 – 1 kg, 1-2 kg
Cut:
Packing: A34.02 kg, IQF
Production: land-based
Origin: Canada
COMMON PIKE GUTTUCK
Size: 1-2kg, 2-4kg
Packing: A 34.02 kg, IQF
Production: land-based
Origin: Canada
COMMON PIKE FILLET WITH SKIN
Size: 200-400
Packing: A5kg, IQF, 5% glaze
Production: land-based
Origin: Canada
