Pike-perch
NAME: Pike-perch
LATIN NAME: Sander lucioperca
FISHING AREA: caught in inland waters, FAO 27 N – eastern part of the Atlantic Ocean
Pike-perch is a predatory, freshwater fish from the perch family. It occurs in Europe – but only from the Rhine and Rhone basins to the Caspian Sea, as well as in the south of England.
Many people claim that pike-perch is one of the tastiest freshwater fish. Its meat is white, lean, delicate and juicy. It is a source of easily digestible protein. It contains a large dose of vitamin D, B12 and a lot of selenium.
Pike-perch can be grilled, fried, baked, stewed, steamed. It tastes good with sauces – for example mint or lemon.
On sale:
COMMON ZANDER FILLET WITH SKIN
Size: 170-230 (glaze 20%), 300-500 (glaze 20%),
Packing: Ca 5kg, IQF
Production: land-based
Origin: Turkey, Kazakhstan
Rainbow trout
NAME: Rainbow trout
LATIN NAME: Oncorhynchus mykiss
FISHING AREA: breeding
Trout is a freshwater fish that naturally occurs in cold, clean streams and lakes. Currently, it is eagerly bred in many countries around the world.
Trout meat is pearly white to pale pink. It has a creamy consistency, is delicate and juicy. Its taste goes well with lemon, garlic and butter. Among freshwater fish, it stands out for its high content of polyunsaturated fatty acids and is a source of easily digestible protein. It is also a lean and low-calorie fish, so baked in foil or steamed, it should be included in the menu of all those who care about their figure.
On sale:
GUTTED RAINBOW TROUT WITH HEAD
Size: 350- 400, 400-450, 500-700
Packing: IQF, A10
Production: breeding
Origin: Turkey, Chile
Antar
NAME: Toothfish
LATIN NAME: Dissostichus eleginoides
FISHING AREA: FAO 41 S-W Atlantic Ocean, FAO 87 S-E Pacific Ocean, FAO 81 S-W Pacific Ocean, FAO 88 Arctic Pacific Ocean, FAO 48 Arctic Pacific Ocean, FAO 58 Arctic and S Indian Ocean,
Patagonian toothfish is also called a wryneck. It is a fish from the nototheniidae family, found mainly in the waters of the Subantarctic and off the coast of Argentina, the Falkland Islands, the Falkland Islands, South Georgia and the Kerguelen Islands.
The meat is white, and tastes like cod. This fish is not very popular in Poland, but it is appreciated by consumers in the United States, Argentina and Japan, where it is a common ingredient in sushi and its price is really high.
On sale:
ANTAR CARCASS
Size: 100-300, 300-600, 600-800, 800-1000
Cut:
Packing: INT, Ca20
Production: marine
Origin: Spain
Notothenia
NAME: Notothenia
LATIN NAME: Notothenia rossii
FISHING AREA: FAO 41 south-western part of the Atlantic Ocean
Notothenia is a predatory fish from the perch family. It lives in Antarctic and sub-Antarctic waters. It is not caught on a large scale.
Anyone who does not know this fish must definitely try it as soon as possible. Its meat is delicate, juicy, white. It only has bones near the spine, so it can be successfully given even to children. Although it grows to a large size, small pieces are usually available in Poland, which makes it a good option for people who want a small portion of fish. It tastes great both fried, baked and in vinegar marinade.
On sale:
NOTONY CARCASS WITHOUT TAIL
Size: 100-300
Cut:
Packing: SHP, Ca20
Production: marine
Origin: Spain
Brotola
NAME: Brotola
LATIN NAME: Brotula barbata
FISHING AREA: FAO 34 eastern – central Atlantic Seaboard, FAO 31 western Atlantic Seaboard, FAO 41 southern – western Atlantic Seaboard, FAO 47 southern – eastern Atlantic Seaboard
On sale:
BROTOLA CARCASS
Size: 150-300, 300-500, 400-600
Cut:
Packing: SHP, A20
Production: marine
Origin: Spain
Royal burbot
NAME: Royal burbot, Ocean burbot
LATIN NAME: Genypterus capensis, Genypterus blacodes
FISHING AREA:
A species of fish from the family Slippery. The meat is delicate, white, sometimes described as slightly sweet, some consumers think it tastes like cod. It is practically devoid of side bones, so the meat is easy to separate from the spine. It offers a lot of possibilities in the kitchen. It can be fried, grilled, stewed, baked. We recommend preparing burbot in oranges, with ginger and soy sauce.
In sale:
ROYAL BURNT
Size: 200-400, 300-500, 400-600, 600-800
Cut:
Packing: SHP, Ca20
Production: marine
Origin: Spain
Kerguelen
NAME: Kerguelena
LATIN NAME: Champsocephalus gunnari
FISHING AREA: FAO 48 Arctic part of the Atlantic Ocean, FAO 58 Arctic and southern part of the Indian Ocean
Kergulena inhabits the waters of the Atlantic Ocean and the South Pacific Ocean. Consumers around the world appreciate its taste. The meat is white, compact, and easily comes off the bones. Due to its excellent taste, we suggest frying it in the traditional way with the addition of salt and pepper.
Due to its taste and small size, it is an excellent option for restaurants.
On sale:
KERGULENA HEADED (frozen with entrails)
Size: 200+
Cut:
Packing: IQF, A5kg (20% glaze)
Production: marine
Origin: Chile
KERGULENA WHOLE
Size: 250+
Packing: IQF, A5kg
Production: marine
Origin: Chile
Pollock
NAME: Pollock
LATIN NAME: Gadus chalcogrammus
FISHING AREA: FAO 61 NW Pacific Ocean, FAO 67 N – eastern Pacific Ocean
Polllock is a fish from the cod family. It occurs in the seas of the northern Pacific. It is of great importance in fishing, especially Korean and Japanese. It is also very popular in Poland.
Pollock meat is creamy-white, tasty, delicate and juicy. It is a lean fish, rich in potassium, phosphorus and vitamin D and selenium. Recommended for people on a reducing diet.
The fish can be prepared in many ways. It loses the least valuable nutrients when steamed and baked. It goes well with dill sauce and spinach. It is also a good option for Greek fish.
On sale:
POLLINA FILET B/S
Size: 200-400, 400-600
Packing: SHP, A 20.43 kg
Production: sea, land
Origin: Russia
Tilapia
NAME: Tilapia
LATIN NAME: Cichlidae
FISHING AREA: Farming
Tilapia lives mainly in Africa in its natural conditions. The one available on the market comes from farms.
Its meat is lean and is a source of easily digestible protein and vitamin D, B12, phosphorus and potassium. Tilapia tastes delicate and juicy, it is very easy to fillet, it does not have small, troublesome bones. When fried, it gives off a negligible amount of a typical fishy smell. It can be fried, grilled, steamed.
On sale:
TILAPIA FILET B/S
Size: 300-500, 500-700
Packing: IQF, A 5kg, 20% glaze
Production: land-based
Origin: Vietnam
Limanda
NAME: Limanda yellowfin
LATIN NAME: Limanda aspera
FISHING AREA: FAO 67 N – eastern part of the Pacific Ocean, FAO 18 Arctic Ocean, FAO 77 eastern – central part of the Pacific Ocean
Limanda is a fish from the flounder family, with a characteristic, flattened body. Popular in Poland for several years, but often incorrectly called “sole”.
Limanda meat is white, delicate, juicy and neutral in taste. After filleting, we obtain completely boneless pieces. Due to the fact that it is almost devoid of the characteristic, fishy smell, it gives us a range of possibilities in the kitchen. We can serve it, for example, with lemon sauce or mango mousse or prepare a delicious Thai soup based on it.
On sale:
YELLOWFIN SKINLESS FILLET
Size: 300-500, 500-700, 700-900
Packing: IQF, 5kg, 20% glaze
Production:
Origin:
