Fresh Fish

Our Fresh Fish selection includes premium options like Atlantic Cod, Catfish, and Black Cod, available as fillets, portions, or tenderloins. Perfect for grilling, baking, or frying, this range also features Rainbow Trout, Sea Bream, and Mackerel, all known for their exceptional flavor and quality.

Atlantic Cod

High-quality cod available in various cuts, including fillets (with or without skin), portions (with or without skin), and tenderloin (skinless).

  •  FILLET SKIN ON OR SKINLESS
  •  PORTIONS SKIN ON OR SKINLESS
  • TENDERLOIN SKINLESS

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Catfish

Versatile catfish offered as fillets (with or without skin), portions (with or without skin), and tenderloin (skinless). Known for its mild flavor and firm texture.

  • FILLET SKIN ON OR SKINLESS
  • PORTIONS SKIN ON OR SKINLESS
  • TENDERLOIN SKINLESS

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Black Cod

 Also known as sablefish, this premium fish is available as fillets (with or without skin), portions (with or without skin), and tenderloin (skinless). Rich in flavor and ideal for gourmet dishes

  • FILLET SKIN ON OR SKINLESS
  • PORTIONS SKIN ON OR SKINLESS
  • TENDERLOIN SKINLESS

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HADDOCK

A popular white fish available as fillets (with or without skin) and portions (with skin). Great for traditional fish and chips or baked dishes

  •  FILLET SKIN ON OR SKINLESS
  •  PORTIONS SKIN ON

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REDFISH

Known for its vibrant color, redfish is offered as fillets (with skin) and whole carcass. Its firm texture makes it suitable for grilling or pan-searing.

  • FILLET SKIN ON
  • CARCASS

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FLOUNDER

Sold as whole carcass, flounder is a flatfish with delicate, mild-flavored meat, perfect for light dishes.

  • CARCASS

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BREAM

 A freshwater fish sold as whole carcass, bream is versatile and can be prepared in various ways, including baking or frying.

  • CARCASS

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SEA BREAM

Gutted with the head on, sea bream is a Mediterranean favorite, often grilled or baked whole

  • GUTTED WITH HEAD

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RAINBOW TROUT

Gutted with the head on, rainbow trout is a freshwater fish with a mild, nutty flavor, ideal for grilling or pan-frying

  • GUTTED WITH HEAD

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VENDACE

 A small, delicate fish gutted with the head on, often used in traditional European dishes.

  • GUTTED WITH HEAD

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ATLANTIC HERRING

Sold as whole carcass, herring is a fatty fish commonly used for smoking, pickling, or grilling.

  •  CARCASS

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BALTIC HERRING

Similar to Atlantic herring but smaller, sold as whole carcass, and popular in Baltic cuisine.

  •  CARCASS

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MACKEREL

Available as whole carcass or fillets (with skin), mackerel is a flavorful, oily fish, perfect for smoking or grilling.

  •  CARCASS
  • FILLET SKIN ON

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HALIBUT

Sold as slices, halibut is a premium flatfish with firm, white flesh, ideal for gourmet preparations.

  • SLICE

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ROACH

A freshwater fish gutted with the head on, often used in traditional recipes.

  • GUTTED WITH HEAD

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