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
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
