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

 

 

 

 

 

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