NAME: Atlantic Salmon
LATIN NAME: Salmo salar
FISHING AREA: breeding
PROTECTIVE SIZE: not applicable
PROTECTIVE PERIOD: not applicable
Salmon is one of the most popular fish in Poland. Appreciated for its taste, it is also an excellent source of omega acids, high-quality protein and vitamins.
Excellent in many forms, as a fish: fried, baked, smoked, raw. It is an excellent addition to sushi, salads, soups and fish pastes.
On sale:
gutted fish with head (sizes: 2-3 kg, 3-4 kg, 7-8 kg),
fillet with skin,
steak,
Baltic Cod
NAME: Baltic Cod
LATIN NAME: Gadus callarias
FISHING AREA: Fao 27.IIId
PROTECTIVE SIZE: 38 cm
PROTECTIVE PERIOD: 1.06 – 31.08
Cod is characterized by white, delicate meat. It is quite neutral in taste, so it is perfect for baking, cooking, stewing or grilling. It is characterized by a high protein content with very good digestibility at a level of 98%. It is a good source of elements such as iodine and selenium. It can be consumed by pregnant women, and is also recommended for people with thyroid diseases.
On sale:
gutted with head,
carcass,
fillet without skin,
Carp
NAME: Carp
LATIN NAME: Cyprinus carpio
FISHING AREA: breeding
PROTECTIVE DIMENSION: not applicable
PROTECTIVE PERIOD: not applicable
Carp is one of those fish that have permanently settled in Polish cuisines. Many people cannot imagine Christmas Eve tables without it and it can be tasted more and more often in exquisite restaurants. The meat is juicy, rich in protein, while the bones are thick and easy to remove. The taste of the meat depends largely on the conditions in which it is bred. Thanks to the long tradition of eating this fish, a whole host of recipes have been created that allow you to prepare it in many ways.
On sale:
gutted with head,
carcass,
steak,
fillet with skin,
fillet with skin cut,
Bream
NAME: Bream
LATIN NAME: Abramis brama
FISHING AREA: caught in inland waters
PROTECTIVE DIMENSION: no protective dimension
PROTECTIVE PERIOD: no protective period
Bream meat is quite fatty, pearl-gray in color. It is perfect for smoking, it can also be fried, baked and used as an ingredient in pastes or fish preserves. It is worth marinating the fish in vinegar marinade (preferably with the addition of carrots and onions) because of the bony meat – marinating makes the bones soft and does not interfere with consumption.
On sale:
carcass,
- płat,
Roach
NAME: Roach
LATIN NAME: Rutilus rutilus
FISHING AREA: caught in inland waters
PROTECTIVE DIMENSION: no protective dimension
PROTECTIVE PERIOD: no protective period
Some people remember these small, silver fish with fondness – holidays, the lake, fishing with dad and those crispy fish straight from the pan. Everyone probably knows roach. A small, cheap, tasty fish found in our lakes and the Baltic Sea. Also excellent in vinegar marinade.
On sale:
carcass,
Tench
NAME: Tench
LATIN NAME: Tinca tinca
FISHING AREA: caught in inland waters
PROTECTIVE SIZE: up to 25 cm
PROTECTIVE PERIOD: no protective period
A beautiful fish from the Cyprinidae family. The meat has a rather characteristic aftertaste for fish from this family, which can be easily dealt with by freezing the gutted fish for a few days. It is classified as medium-fatty fish. Large tench, 2-3 kilograms, is much fatter, and therefore slightly tastier. Smaller tench can be ground together with bones and made into meatballs or fish cutlets. It tastes good both traditionally fried, marinated in vinegar marinade, as well as in jelly or cream.
On sale:
gutted with head
Baltic herring
NAME: Baltic herring
LATIN NAME: Clupea harengus
FISHING AREA: FAo 27 III d
PROTECTIVE DIMENSION:
PROTECTIVE PERIOD:
A fish of great economic importance. Due to its availability, it has been a guest on the tables of the poor and the rich since ancient times. Herring is a rich source of full-value and easily digestible protein. It contains a lot of fat, but is also low in calories. As much as 70 percent of fat is made up of unsaturated fatty acids, including omega-3. Herring is a very appealing fish in the kitchen. Delicious fried, baked, steamed, marinated and as an addition to salads.
On sale:
carcass,
lob,
Turbot
NAME: Turbot
LATIN NAME: Scophthalmus maximus
FISHING AREA: FAO 27 IIId
PROTECTION PERIOD: 01.06 – 31.07
PROTECTION SIZE: 30 cm
This is one of the most valued fish in Europe. Due to the fact that it does not grow anywhere in large quantities, only single specimens are caught when other fish are caught. Difficult access generates a fairly high price. Turbot meat is white, compact and firm, and its taste is very delicate.
On sale:
carcass,
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,
