Panga

NAME: Panga

LATIN NAME: Megalaspis cordyla

FISHING AREA: breeding

Panga is a breeding fish. Depending on the breeding intensity, it has different nutritional value. Its meat is white, completely devoid of the taste and smell characteristic of fish. Its advantage is also its low price.

On sale:

PANGA FILLET WITHOUT SKIN

Size: 220-280 g

Packing: SHP, A 10 kg

Production: breeding

Origin: China

Tuna

NAME: Tuna

LATIN NAME: Thunnus albacares

FISHING AREA: FAO 77, FAO 81, FAO 87, FAO 31, FAO 41, FAO 34, FAO 47, FAO 51, FAO 57, FAO 71, FAO 77, FAO 81

Tuna is a perch-shaped, predatory sea fish. Its fishing began in ancient times.

Tuna meat is pink-red to purple, which is caused by the presence of myoglobin in the muscles, which stores oxygen in the tissues.

The meat is considered a delicacy and reaches very high prices. It is a low-calorie fish, with a high content of nutrients. It is very tasty, compact and juicy. People who have not tried this fish before often confuse it with well-prepared, soft beef. It can be eaten smoked, dried, preserved, raw or traditionally served in the form of steaks.

This item cannot be missing from your assortment.

On sale:

CHANKY TUNA

Size: 2 – 3 kg

Packing: A 20 kg, A 25 kg

Production: marine

Origin: Vietnam

 

 

Butterfish – eskolar

NAME: Butterfish eskolar

LATIN NAME: Lepidocybium flavobrunneum

FISHING AREA: FAO 87 south – eastern part of the Pacific Ocean

The term butterfish refers to several species of fish with similar anatomical features, and above all characterized by a high content of fatty esters in the meat. Eskolar is one of them.

The meat of this fish has a very characteristic appearance – individual myomeres are barely visible, it is very creamy, fatty, resembling butter in consistency and has a pearly-white color. In many countries it is a highly valued raw material. Due to the large amount of esters, it cannot be consumed in large quantities, as it can cause digestive disorders.

On sale:

BUTTERFISH ESKOLAR

Size:

Packing: A 25kg

Production:

Origin: Ecuador

Pacific salmon

NAME: Pacific salmon (neck)

LATIN NAME: Oncorhynchus nerka

FISHING AREA: FAO 67 north-eastern part of the Pacific Ocean, FAO 61 north-western part of the Pacific Ocean

“Neck” is a species of Pacific salmon that is the only one that needs access to lakes to raise offspring. The color of its body changes with age and depends on the conditions in which it lives.

Pacific salmon meat has a naturally intense, red color, is very tasty and delicate. However, it is not as fatty as Norwegian salmon. It tastes great smoked, baked, fried, grilled. It can also be added to salads or pastes.

This is an excellent proposition for restaurateurs.

On sale:

PACIFIC SALMON KIDNEY GUTTED WITH HEAD

Size: 1.8 – 2.3 kg

Packing: IQF, A 500kg

Production: marine

Origin: Canada, USA

 

 

Horse mackerel

NAME: Horse Mackerel

LATIN NAME: Trachurus trachurus

FISHING AREA:  FAO 87 south-eastern part of the Pacific Ocean

Horse mackerel is a species of fish from the horse mackerel family. It has a silvery body with characteristic a’la spines on the sides.

The meat of its fish is pearly, sometimes slightly pink, compact, tasty and after smoking it resembles mackerel meat in taste. It is a very graceful fish in the kitchen. It can be fried, baked, grilled and also used as an addition to salads.

It is not popular in Poland, which can be an advantage for restaurateurs who like to surprise their guests.

On sale:

HORSE MAKER

Size: 400-600, 600+

Packing: A 20 kg

Production: sea, land

Origin: Chile

 

 

Nile perch

NAME: Nile perch

LATIN NAME: Lates niloticus

FISHING AREA: FAO 51 western part of the Indian Ocean

It occurs commonly in the Ethiopian region.

Perch meat is white, juicy and lean. It is a source of beneficial omega-3 fatty acids, vitamins A, E, D, B and micro and macro elements, i.e. calcium, iron, magnesium, phosphorus and potassium.

Due to the fact that perch is not very popular in Poland, it is a good proposition for restaurateurs who want to offer an interesting menu in their establishment. It can be served in a very original way with baked fennel, oranges and olives or made into a coconut stew.

On sale:

NILE PERCH SKINLESS FILLET

Size: 300-500

Packing: IWP, A 5 kg

Production: land-based

Origin: Africa

 

Treval

NAME: Trewal

LATIN NAME: Seriolella porosa

FISHING AREA: FAO 87 south-western part of the Pacific Ocean

Trewal is a fish from the perch family, found on the coast of South America.

The meat of the trewal is compact, tasty, creamy-white, juicy but not fatty. In the meat, apart from the spine, we will not find any troublesome bones. In Poland, it is known in smoked form, used for the production of various pastes and salads.

On sale:

TREWAL CARCASS

Size: 525- 700, 700-875g

Cut: N/C

Packing: A20 kg

Production: sea, land

Origin: Chile

 

 

 

Sturgeon

NAME: Sturgeon

LATIN NAME: Acipenser oxyrinchus

FISHING AREA: breeding

Sturgeon is a fish different from those we see in store counters every day. It has a beautiful body with protrusions and a very original head ending with a sharp “nose”. To children it reminds a small crocodile without legs, but on a plate it is a real delicacy.

The meat is delicate and has an unforgettable taste and at the same time it has no bones at all. Famous chefs from all over the world say that this fish can be served in various ways, but the most important thing is that all the additions are subdued enough to enjoy the taste of the fish itself.

This is a very desirable fish at all kinds of parties, because baked, smoked or served in jelly it will certainly not go unnoticed. Caviar from this fish is highly valued in Poland and around the world.

On sale:

GUTTED STURGEON WITH HEAD

Size: 2-4 kg, 4 kg+

Packing: IQF, Ca270 kg

Production: breeding

Origin: Poland

 

Dorada

NAZWA: Dorada

NAZWA ŁACIŃSKA: Sparus aurata

OBSZAR POŁOWOWY: 

 

Aktualnie brak w ofercie.

 

 

Labraks

NAME: Labraks

LATIN NAME: Dicentrarchus labrax

FISHING AREA:

Currently out of stock.