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Description Product name Fish Minimum quantity 20 kg Product type Block Country of origin Norway The amount of product glaze 0 % * The information in the table is for general purposes only. Please contact our sales team for more details. Cod (lat. Gadus morhua) â?? bottom fish that feeds on invertebrates and fish. It grows up to 130 cm long and can weigh up to 35 kg. The body is spindly, the head is large, and the mouth is deep. A long mustache on the lower cheek. The body is greenish-gray or greenish-brown, mottled with brown spots. The scales are small. Lateral line gray, light, raised in front. Cod is a mild-tasting, juicy and very versatile fish: it can be stewed, cooked in soups, fried in a pan, or in the oven. It belongs to the category of lean fish, so it is suitable for diet food. Cod is a suitable food for children and those who are aware of the number of calories, especially at dinner.

Product name Fish Minimum quantity 20 kg Product type Block Country of origin Poland The amount of product glaze 0 % * The information in the table is for general purposes only. Please contact our sales team for more details. Abramis brama (carp bream) is a carp fish belonging to the carp (Cyprinidae) family. It is a tall, humped, flat-sided fish that grows to 40-75 cm in length and 5-7 kg in weight. The back is dark, the belly is silvery. The scales are large, smaller on the head. The fins are gray. Calorie content â?? 100 g of fish contains 100 kcal. Belongs to the category of medium-fat fish. This fish contains a lot of fish â?? not everyone likes it, but if it is cooked properly, the taste of the dish makes up for it. Carp bream is very popular in the Lithuanian diet â?? it is popular boiled, fried and smoked. It is smoked or cured bream that is suitable for beer, and smoked bream roe is a real delicacy. This fish is very tasty baked in the oven, stuffed with various fillings (eg carrots or eggplants), and you can also cook delicious fish from bream. If you spend a little more time, you can decorate the table with carp stuffed with rice and spices, aesthetically served with greens, lemons, etc.

Salmons include seven species of Pacific salmon fish and one species of Atlantic salmon fish. Theyâ??re found in tributaries of the Pacific and Atlantic Oceans, and most species are anadromous: They are born in streams and rivers, migrate out to the open sea, and then return to freshwater again to reproduce. Salmon fish have sleek, streamlined bodies that typically change color throughout their lifetimes. While in freshwater, Atlantic salmon fish are brown and spotted. When they migrate to the ocean, they turn silvery. Atlantic salmon are the largest salmon species, typically growing to just under four feet in length. Salmons include seven species of Pacific salmon and one species of Atlantic salmon. Theyâ??re found in tributaries of the Pacific and Atlantic Oceans, and most species are anadromous: They are born in streams and rivers, migrate out to the open sea, and then return to freshwater again to reproduce. Salmons have sleek, streamlined bodies that typically change color throughout their lifetimes. While in freshwater, Atlantic salmon are brown and spotted. When they migrate to the ocean, they turn silvery. Atlantic salmon are the largest salmon species, typically growing to just under four feet in length.

Frozen whole salmon refers to a whole salmon that has been harvested, processed, and frozen for preservation. Salmon is a popular and highly nutritious fish known for its rich flavor and high content of omega-3 fatty acids. When salmon is caught, it is usually cleaned, gutted, and then frozen to maintain its freshness and quality. Freezing the whole fish helps to preserve it by preventing bacterial growth and slowing down enzymatic activity. This allows the salmon to be stored for an extended period without compromising its taste or nutritional value. Frozen whole salmon can typically be found in supermarkets or fish markets. It is available in various sizes, and the fish is usually frozen with its scales intact. The scales help protect the fish during freezing and transportation. Before cooking a frozen whole salmon, it is important to properly thaw it. Thawing should be done gradually to preserve the fish's texture and prevent the growth of harmful bacteria. The best way to thaw a frozen whole salmon is to place it in the refrigerator and let it thaw overnight. This slow thawing process ensures even thawing and reduces the risk of spoilage. Once the salmon is thawed, it can be prepared using various cooking methods such as baking, grilling, poaching, or pan-searing. The choice of cooking method depends on personal preference and the desired flavor and texture. It's important to note that once a frozen whole salmon has been thawed, it should not be refrozen. If you have leftovers after cooking, it's advisable to store them in the refrigerator and consume them within a couple of days.

Name: Silver Pomfret / White Pomfret Scientific Name: Pampus Argenteus Origin: India Presentation: Whole Round India Origin: Whole Round Sizes: 100-200, 200-300, 300-400, 400-500, 500-600, 600-700, 700+ grams Season: July to November Freezing Methods: IQF Packing: Packed in cartons

Name: Yellowfin Tuna Scientific Name: Thunnus Albacares Origin: Vietnam Presentation: Loins, Steaks, Saku (Natural, CO, Tasteless Smoked) Vietnam Origin: Loin Sizes: 3-5, 5-8 lbs Season: Available all year round Freezing Methods: IQF Packing: Packed in cartons Steaks Sizes: 4, 6, 8, 10 oz Season: Available all year round Freezing Methods: IQF Packing: Packed in cartons Saku Sizes: 8 to 14 oz Season: Available all year round Freezing Methods: IQF Packing: Packed in cartons All Products can be offered in Natural, CO Treated or Tasteless Smoked

Salmon is butchered without head 2/3 Description Product name Fish Minimum quantity about 25 kg Product type IQF Country of origin Chile The amount of product glaze 0 % * The information in the table is for general purposes only. Please contact our sales team for more details. Fresh fish are the most valuable, but their nutritional and biological value is almost incomparable even when chilled. Deep-frozen fish (at a temperature of â?? 45 C) are of particularly good quality. With proper storage, such fish remain good for up to 12 months. Many people love salmon both for its taste and for its health benefits. This queen of fish is both food and medicine. The oiliest sea and ocean fish, the most valuable of which is salmon, help to protect against stroke. Salmon is rich in calcium, phosphorus, potassium, iodine, fluorine, and zinc. These trace elements help not only regulate blood pressure, but also blood cholesterol levels. The proteins in fish are easily digestible, so the body quickly converts them into energy. If we get tired after eating a full meal of meat dishes, then after eating fish we remain active for a long time.