Garfish
NAME: Garfish
LATIN NAME: Belone belone
FISHING AREA: FAO 27 IIId
PROTECTION PERIOD: no protection period
PROTECTION DIMENSION: no protection dimension
The fish appears in the Baltic Sea only once a year at the turn of May and June. The meat of garfish is light, has a very delicate taste and pleasant consistency. An interesting fact is that it has turquoise bones, which makes them very easy to remove. The fish is most often used for smoking, but it also tastes good fried or grilled.
On sale:
gutted with head,
Common pike
NAME: Common pike
LATIN NAME: Esox lucius
FISHING AREA: caught in inland waters
PROTECTION PERIOD: 01.01 – 30.04
PROTECTION SIZE: 50 cm
Pike meat is white, quite compact and delicate in taste. In terms of nutritional value, it is a valuable source of iodine, vitamin PP, selenium, omega-3 acids and vitamin D and magnesium. Pike can be fried, stewed, baked and stuffed.
On sale:
gutted with head
Common Perch
NAME: Common Perch
LATIN NAME: Perca fluviatilis
FISHING AREA: caught in inland waters, FAO 27 IIId
PROTECTIVE SIZE: 15 cm
PROTECTIVE PERIOD: no protective period
Many people consider common perch to be one of the tastiest freshwater fish. It has excellent tasting, white and juicy meat. Small perches fried in a pan are true poetry of taste. They can also be marinated in vinegar marinade.
On sale:
carcass,
Pike-perch
NAME: Pike-perch
LATIN NAME: Sander lucioperca
FISHING AREA: caught in inland waters
PROTECTIVE SIZE: 50 cm
PROTECTIVE PERIOD: 01.01-31.05
Pike-perch is one of the tastiest fish, which, due to the lack of bones and very delicate and creamy meat, is enjoyed by almost everyone. The fish can be prepared in many ways, it is suitable for baking, stewing, boiling, frying or stuffing. It works great in combination with boiled vegetables or with the addition of various sauces, e.g. lemon, mint, dill or tomato.
On sale:
gutted with head,
fillet with skin,
Rainbow trout
NAME: Rainbow trout
LATIN NAME: Oncorhynchus mykiss
FISHING AREA: breeding
PROTECTION PERIOD: not applicable
PROTECTION DIMENSION: not applicable
Trout has pale pink, juicy, delicate lean meat and provides the most valuable omega-3 acids among freshwater fish. Bones are easy to remove. Trout is increasingly becoming an alternative to carp on our Christmas Eve tables. It can be used for soup, fried in a traditional way, baked, grilled or served stuffed with aromatic herbs.
On sale:
gutted with head,
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.
