FRIGONOVA Ltd. - European producer of seafood

FRIGONOVA s.r.o is a major marine fish processing company and supplier of a wide range of unique quality products in Europe. The main company goal is to offer quality, whilst respecting the principles of sustainable development of the seas and oceans.

FRIGONOVA, an independent processor of frozen marine fish and fish fillets, chooses only quality raw fish that is freshly processed on board fishing vessels or at onshore fish processing plants. This method of primary fish processing gives our product superior quality, pure natural aroma and a delicious taste. Our effective and highly sophisticated way of secondary raw fish processing (cutting, sorting and packaging) ensures consistently high quality fish and fish fillets throughout the whole technological process.

FRIGONOVA owns a number of certificates, such as IFS, MSC, ASC, which represent the evidence of the achieved level of quality processing, traceability and fulfilment of conditions for sustainable development. Therefore, we are among the major suppliers of many retail chains, distributors and trading companies, not only domestically but also in the countries of Central and Western Europe.

Acquired knowledge and many years of experience in the field enable us to offer our business partners not only a continuous supply of high-quality products, but also professional support and cooperation.

VISION

Our vision, which is reflected in our daily work, is to produce a unique product and offer a superior service, whilst respecting the principles of sustainable fishing. We strive to achieve customer satisfaction through our experience, openness, honesty, reliability and the passion with which we approach the fulfilment of everyday challenges. Our vision and policy are fully respected by the entire team of the FRIGONOVA Company at all levels of the company’s management. Thanks to them we can achieve effective corporate governance, as well as the long-term development of the company.

OUR VALUES

PASSION

The world of fish and its commercial processing is a fascinating and never-ending process. We always work on increasing and enhancing our knowledge in the area of procurement, processing and supply of final fish products. Our work is not just a routine. We care about exploring new types of raw fish and we are passionate about improving the quality of processing, whilst respecting the legislative changes within the framework of sustainable development of the seas and oceans. We love fish! We want to know everything about fish – where it comes from and what it tastes like – and we want to provide our customers with the highest quality produce.

QUALITY

Oceans and seas offer quality, healthy and tasty food. We know where to get the best fish, whilst ensuring sustainable fishing in the world. We believe that the proper way of fish processing has a positive effect on the quality of the taste of fish. Our products are natural, pure quality and fresh-frozen in order to retain the unique characteristics of the fish. Not only the quality of raw fish but also the quality of our service completes the final appearance of the end product. The implementation of a quality system in the manufacturing process, meeting the standards of sustainable fishing and keeping the stock records is the proof of the transparency, consistency and honesty of our work.

RELIABILITY

FRIGONOVA has consistently met its customers' requirements regarding both the product quality and the realisation of regular deliveries. A long-term cooperation with the company's business partners is essential. The cooperation is the result of flexibility, open communication and the ability to seek effective solutions. We have been an important and reliable partner for retail chains, commercial companies and catering trades throughout Europe.

RESPECT

We respect the environment and sustainable fishing and prize our business partners, end consumers and market competition highly. We are highly motivated to face new challenges in the area of purchasing, processing and technology development. We strive to deliver the finest quality end products.

HEALTH

Marine fish meat is an important source of many vitamins and minerals that positively affect our health. Fish contains a large amount of proteins, essential fish oils, vitamins (A, B, D) and calcium. Additionally, fish is the most important natural source of iodine, which is essential for proper nerve function.

Most of the health benefits of fish are because it is one of nature’s richest sources of omega-3 fatty acids. Omega-3 fats are protective against heart disease and have a favourable effect on blood circulation and body metabolism; they lower cholesterol, improve blood flow and have a positive effect on children’s brain development. Whilst on a diet, fish oil can help to reduce body fat.

These fatty acids, especially amino acid tryptophan, also help to normalise mood and overall well-being. A heathy diet should include at least two or three portions of sea- or freshwater fish a week.

SUSTAINABILITY OF FISHING (MSC, ASC)

FRIGONOVA respects the two dominant basic conditions during fish processing: quality of source fish and sustainable fishing. These assumptions are interdependent and need to be viewed in the long term. We are aware of the fact that only sustainable fishing can ensure the continuity of the global supply of fish products for future generations.

More than 80% of global fish stocks are over-exploited, depleted or in a state of collapse. After several decades of intensive fishing, some species are unable to reproduce fast enough to naturally recover from the excessive fishing. Some fish populations have been reduced to the extent that they are threatened by extinction. It is estimated that more than 3.5 million fishing vessels sail the seas every day in order to find and process their catch with powerful equipment and techniques aboard. These boats trace and hunt the diminishing shoals of fish using sonar and satellite systems. The quantity of fish pulled from the sea while using special encircling fishing nets (trawls) can be as much as 53 tonnes in one load. Fish can also be caught by using long fishing lines with attached baited hooks which are drawn through the water by a vessel and can stretch for tens of kilometres behind the boat. It is officially estimated that more than a quarter of the fish caught (including marine mammals and birds) by commercial fishermen is wasted – caught accidently and tossed overboard to die. Some estimates suggest that actually half of what is caught is unwanted and discarded (referred to as the bycatch.

Because of this alarming situation, the Marine Stewardship Council (MSC), an international non-profit organisation, together with scientists, fishermen and environmental organisations, have developed standards in order to address the problem of unsustainable fishing and minimise the impact that fishing activities may have on ecosystems and the wider environment. Fishermen have to undergo several years of a verification process, during which their fishing methods and the impact of their fishing on the ecosystem is controlled and evaluated. Thanks to the MSC, fishermen from around the world know how to catch wild fish stocks so that a sufficient supply of fish in the seas and oceans remains and thrives. Not only fishermen but also manufacturers and seafood processors are strictly controlled in order to determine whether they meet the set rules and principles of sustainable fishing. Only fish products that meet strict standards for sustainability can receive MSC certification.

Similar rules also apply for aquaculture – seafood farming. The Aquaculture Stewardship Council (ASC) is an independent organisation with global influence. The ASC's mission is to transform aquaculture towards environmental sustainability and social responsibility using efficient market mechanisms. Basically, the main goal is to maintain a balance when it comes to the catching and farming of seafood.

FRIGONOVA is proud to have successfully met the MSC and ASC standard criteria and passed both audits. Therefore, the company is entitled to mark its products with blue MSC and green ASC label. Our company respects and fully identifies with these principles.

QUALITY (IFS)

FRIGONOVA’s priority is to offer high quality products in accordance with customer requirements. The raw fish is processed into its final form according to the agreed requirements, which are set in advance. Only such effective communication can lead to customer satisfaction.

High quality processing could not be ensured without a quality management system. Not only the management system, but also its consistent implementation leads to the fact that the product meets the required specification and quality expectations of customers. Raw fish, semi-finished products and the end products are controlled continuously throughout the technological process and at all levels of processing. Traceability within the technological process, monitoring of critical control points, compliance with hygiene guidelines and work safety rules are fundamental principles and internal demands of our company.

FRIGONOVA has become a proud holder of IFS certification (International Food Standard) and has been approved at "IFS Food higher level", which means a rate above 95%.

We are proud of being able to satisfy the strict criteria of many foreign business partners, including major retail chains.

SOURCES

FRIGONOVA gains raw fish for its products from many sources worldwide. When purchasing a raw fish, close attention is paid to the freshness of primary processing. In order to get the highest quality fish, there are two possible methods.  The first is that the fish must be processed aboard the fishing vessel and deep frozen within 6 hours.  The second method is that the freshly caught fish are transported to land, processed and shock-frozen within a few hours of being caught. Once the fish is frozen, its quality remains unchanged for several months or even years. Both of these methods of fish processing ensure a high level of quality, unique aroma and an excellent taste.

In addition to quality fish processing, the form and method of fishing itself is also important to us. If possible, we prefer fish caught by approved fishing methods based on principles of sustainable development of fisheries, i.e. methods specified and approved by the Marine Stewardship Council and the Aquaculture Stewardship Council (farming of aquatic organisms such as fish, molluscs and crustaceans). We strictly respect the rules and principles of the MSC and ASC. FRIGONOVA strives to constantly increase the amount of raw fish purchased from sources that are MSC-/ASC- certified.

Our raw fish is purchased worldwide - whether it is tuna from the South Pacific, cod from the North Atlantic, salmon from Alaska or Nile perch from Tanzania. The supply of fish from all over the world allows us to offer our consumers a wide range of first-class fish products.

If you want to find out more about the types of fish we process, about their characteristics, fishing methods and fishing areas, do not hesitate and click on the coloured dots on the map below.

World map of fishing areas

  • ATLANTIC COD (Gadus Morhua)

    Atlantic cod is a predatory fish living in colder waters and deeper sea regions of the northern seas of Europe and throughout the North Atlantic. It reaches an average size of 50 - 90 cm in length and weighs about 5 - 12 kg. It feeds on crustaceans; older cod feed on smaller fish such as capeline and herring. The colour of the fish corresponds to the environment in which it occurs. Light grey colouring is typical for the fish inhabiting great depths or in waters with sandy seabeds. Reddish or greenish colouring occurs when the cod occupies an environment where algae are present.

    Atlantic cod belongs to the same family as the Alaska pollock or haddock.

    Fishing area / Source

    FAO27 / Russia, Norway

    Fishing season

    Year-round

    Fishing method

    Atlantic cod lives mainly at cold depths on the high seas. The main catching methods are by bottom trawls and long-line fishing when towing baited hooks are used (the fishing line can reach lengths of up to several kilometres). During the spring they spawn in shallow waters where they are caught by nets used under the water surface or by fishing rods.

     


  • HADDOCK (Melanogrammus Aeglefinus)

    The North Atlantic is the habitat of haddock: it is mainly found in the eastern part of the ocean (the North Sea, the Barents Sea, around Iceland). It is a predatory fish feeding mainly on small bottom-living organisms including crustaceans and small fish. Haddock range in size between 30 - 70 cm in length and 4 - 9 kg in weight. It is easily recognised by a long black lateral line running along its side and a characteristic dark blotch above the pectoral fin.

     

    Fishing area / Source

    FAO27 / Russia, Norway

    Fishing season

    Year-round

    Fishing method

    Haddock is fished using special nets that have a minimal impact on the ecosystem of the seabed. Some of the methods include trawls pulled along the seabed and long fishing lines with baited hooks used in deep waters. Fixed nets are also used in coastal areas.

    All fishing methods are approved by the Marine Stewardship Council (MSC).


  • ALASKA POLLOCK (Theragra Chalcogramma)

    Alaska pollock is a relative of the cod. It is one of the most popular fish worldwide. It lives in the northern part of the Pacific Ocean and can be found from the Sea of Japan to Kamchatka. It is a relatively fast-growing schooling fish with an average length of around 30 - 60 cm. Although it lives close to the bottom, it is not a demersal fish.

     

    Fishing area / Source

    FAO61 and FAO67 / Alaska, Russia

    Fishing season

    Season A: January – April
    Season B: July – October

    Fishing method

    Harvesting of Alaska pollock is mainly done with mid-water or pelagic trawls (trawling takes place between the seabed and the surface, at depths of several tens of metres below the surface). This method is very effective for catching fish swimming in shoals. Its effectiveness also lies in low amount of bycatch and minimum impact on the ecosystem of the seabed. Low fuel consumption during fishing is also an advantage of this method.

    This fishing method is approved by the Marine Stewardship Council (MSC).


  • ALBACORE TUNA (Thunnus Alalunga)

    Albacore tuna is one of the smaller tuna species. It is found in the open waters of tropical and subtropical oceans and lives at depths of up to 600 m. The fish is often marketed as "white meat tuna". It can reach a size of about 1 m in length and a weight of 20 - 25 kg. The albacore tuna’s extremely long pectoral fin is very characteristic for this particular species. It feeds on shrimps, squid or sardines. The albacore is one of the few tuna which is not caught with nets.

     

    Fishing area / Source

    FAO71, FAO77 and FAO81 / Fiji

    Fishing season

    Year-round (main season: April – September)

    Fishing method

    In the area of Fiji, the long-line fishing method is used to catch the albacore tuna. It involves towing baited barbless hooks or lures through the water. The deepest hooks can be set at around several hundred metres.

    The absence of nets makes this technique a 'clean' or environmentally friendly fishing method with low bycatch and minimal impact on the entire marine ecosystem. This is one of the best fishing methods approved by the Marine Stewardship Council (MSC).


  • YELLOWFIN TUNA (Thunnus albacares)

    Yellowfin tuna belongs to near threatened fish species. It is found in pelagic waters of most tropical and subtropical oceans worldwide. Yellowfins are extremely strong swimmers and one of the fastest fish species in the world. They can also travel enormous distances. The dorsal and anal fin, as well as the tail, is bright yellow, giving this fish its common name. Yellowfin tuna belongs to the larger tuna species and weighs about 50 - 60 kg. Its prey includes smaller fish, such as mackerel, herring, sardines and anchovies, pelagic crustaceans and squid. Although its population has long been shrinking, fishing for the yellowfin tuna is still high.

     

    Fishing area / Source

    FAO57, FAO67 and FAO71 / Indonesia

    Fishing season

    Year-round

    Fishing method

    Yellowfin tuna is caught in several ways. Some fishing methods are approved by the Marine Stewardship Council (MSC). Commercial fisheries catch yellowfin tuna with longlines and encircling nets (purse seines).

    Yellowfin tuna has recently been MSC certified (the certification includes fishing and processing methods as well as traceability) in order to ensure its sustainability for future generations and prevent its extinction.


  • WILD SALMON (Oncorhynchus Gorbuscha & Oncorhynchus Keta)

    We purchase and process pink salmon and chum salmon. Pink salmon can be found in the cold waters of the northern parts of the Pacific Ocean and coastal waters of the Arctic Ocean. The fish reaches a size of about 50 cm in length and weights 2 - 4 kg. Chum salmon is a Pacific salmon inhabiting coastal waters of North America (Canada). It can weigh up to 15 kg and is usually 80 - 100 cm long.

     

    Fishing area / Source

    FAO61 and FAO67 / Alaska, Russia

    Fishing season

    Pink salmon: Mid-June – Mid-September
    Chum salmon: June – September

    Fishing method

    As salmon forms schools, purse seining is the most appropriate and least intrusive method for fishing. Purse seining is the method of encircling a school of fish with a large wall of net. The net is then drawn together underneath the fish (pursed) so that they are completely surrounded and unable to escape. The main advantage of this method is the fact that it does not damage the ecosystem of the seabed. Its effectiveness also lies in the relatively small percentage of bycatch and low fuel consumption during fishing.

    This method is approved by the Marine Stewardship Council (MSC).


  • ATLANTIC SALMON (Salmo Salar)

    Atlantic salmon is a migratory predator. It is 60 - 100 cm in length and 5 - 15 kg in weight. Most of its life it spends in the sea. Its original environment is the northern Atlantic Ocean and northern seas. During their lives the Atlantic salmon follow a fish migration pattern. Adults migrate up rivers far into inland to spawn in freshwater streams where the eggs hatch and juveniles grow. Even though this fish undergoes its greatest feeding and growth in saltwater, saltwater is not necessary for its survival. Atlantic salmon do not require saltwater, as evidenced by the numerous examples of fully freshwater populations which exist.

    From the perspective of commercial use, the Atlantic salmon is currently better known as a farm-raised fish.

    Fishing area / Source

    Norway

    Fishing season

    Year-round

    Fishing method

    Atlantic salmon is farmed in its natural environment in the cold, clean and deep fjords of Norway. Spawning in freshwater gives rise to a new generation of salmon. Young individuals live in freshwater; once they reach their adulthood, they are moved to pens in seawater. The fish is thoroughly monitored throughout its life (broodstock, food, health, growing, etc.) so as to ensure its unique characteristics, which are reflected in the quality of raw fish.

    The Aquaculture Stewardship Council (ASC), as well as the Norwegian government, strictly supervises the fulfilment of the rules and principles regarding the growth of salmon in its natural environment.


  • NILE PERCH (Lates Niloticus)

    Nile perch is quite a significant freshwater predatory fish. It is native to Africa, where it inhabits tropical rivers and lakes. Nile perch has been introduced to many other lakes in Africa, including Lake Victoria in 1954, causing ecological disruption - the extinction or near-extinction of hundreds of fish species. At the beginning the fish was not often caught until the 80s of the 20th century when large fishing companies were established in the area and the Nile perch began to be greatly marketed.

     

    Fishing area / Source

    Lake Victoria / Tanzania, Uganda

    Fishing season

    Year-round

    Fishing method

    Demersal trawling is the method used for catching the Nile perch. In recent years, the fish has been caught using a particularly friendly fishing method so as to ensure the protection of the ecosystem and meet the social and economic aspects of freshwater fisheries.

     

  • NILE TILAPIA (Oreochromis Niloticus)

    Nile tilapia is a tropical fish which tolerates fresh, salty or brackish waters. It has distinctive darker vertical stripes on its grey flattened body. The dorsal fin consists of 15 to 18 spines and 11 to 13 soft rays. The fish has cycloid scales with a smooth surface. Nile tilapia is omnivorous but relies more heavily on plants, feeding mainly on phytoplankton.

    Nile tilapia is a farm-raised fish which is imported to Europe mainly from Asia.

    Fishing area / Source

    Vietnam / Indonesia / Malaysia

    Fishing season

    Year-round

    Fishing method

    Nile tilapia is farmed in large water tanks with fresh water. It is not a predatory fish; it feeds mainly on plants. Therefore, farming of this fish is not very demanding and requires minimal monitoring. The farming of this fish also has a minimal impact on the ecosystem and therefore meets the requirements for ASC certification.

     

  • HOKI – BLUE GRENADIER (Macruronus Novaezelandiae)

    Hoki is a merluccid hake of the Merlucciidae family found in deep shelf waters around New Zealand. The length of this slender, silvery fish with elongated wedge-shaped body is between 50 - 90 cm. Adults live at greater depths below 400 m; smaller fish can occur in coastal waters on the seafloor. It feeds on small squid, crustaceans and fish.

     

    Fishing area / Source

    FAO81 / New Zealand

    Fishing season

    Year-round

    Fishing method

    Two methods are used when fishing for the fish, i.e. demersal and mid-water trawls. Fishing at greater depths without disrupting the ecosystem of the seabed is more common. Mesh size in fishing nets is larger (approximately 90 mm2) in order to ensure a minimal impact on the environment (minimum bycatch of small fish).

    This method is approved by the Marine Stewardship Council (MSC).


  • EUROPEAN SEABASS (Dicentrarchus Labrax)

    European seabass is a nocturnal predator and rather subtropical marine fish that sometimes enters brackish and fresh waters. It is a coastal perciform also known as the sea dace.  It is found in the waters in and around Europe, including the eastern Atlantic Ocean, the Mediterranean Sea and the Black Sea. The fish reaches a size of 60 - 80 cm, has two equally long dorsal fins, silver sides and a white belly. The seabass swims in small schools near rocky coasts and estuaries. Its diet mostly includes small fish and crustaceans.

    European seabass is an important and widely cultured commercial fish. Currently, slightly over 10% of seabass is caught by fishing; the rest comes from aquaculture. Excluding salmonids, the seabass became the first fish species to be artificially bred in Europe.

    Fishing area / Source

    Turkey

    Fishing season

    Year-round

    Fishing method

    European seabass offered by our company is kept in tanks in the Mediterranean Sea. It is farm-raised according to the principles of minimal impact on the environment and marine ecosystem. The ASC strives to include this fish in the list of certified fish for sustainable development.

     

     
  • GILT-HEAD BREAM (Sparus Aurata)

    Gilt-head (sea) bream is a perciform fish found in the Mediterranean Sea and the eastern coastal regions of the Atlantic Ocean from southern England to the Canary Islands. Gilt-head bream grows to a length of 25 - 40 cm and weighs up to about 2.5 kg. Its body is flattened with a large black spot on the gill cover and a long dorsal fin. The fish lives in small schools near seagrass or over sandy bottoms in brackish, salt and fresh waters as well. It mainly feeds on small shellfish. Though the gilt-head bream can be offered as a wild-caught fish, it mainly comes from artificial breeding.

     

    Fishing area / Source

    Turkey

    Fishing season

    Year-round

    Fishing method

    Gilt-head bream has become an important aquaculture species. It is farmed in tanks in the Mediterranean Sea under strict conditions and according to the principles of minimal impact on the environment and marine ecosystem. The ASC strives to include the gilt-head bream in the list of certified fish for sustainable development.

     

     
  • PANGASIUS (Pangasius hypophthalmus)

    Iridescent shark or Pangasius is a freshwater fish belonging to the catfish family. It is native to the tropical rivers of Southeast Asia, both fresh and brackish waters. Currently, pangasius is heavily cultivated for food in the Mekong Delta in Vietnam.

    The pangasius we offer is farm-raised in fresh water tanks near the Mekong River. Live fish are transported to the shore for processing. We guarantee that the raw fish does not contain any antibiotics and its quality meets strict EU standards.

    Fishing area / Source

    Mekong Delta / Vietnam

    Fishing season

    Year-round

    Fishing method

    Pangasius is farm-raised in large water tanks with fresh water. At present the artificial production of the fish is significantly higher compared to the production in natural conditions. This is due to intensive farming practices. Farming of pangasius is not very demanding and requires minimal monitoring; it has a minimal impact on the ecosystem and thus meets the requirements for ASC certification.

    ASC certification guarantees not only environmental protection, but also pays attention to social issues relating to housing and the level of the living conditions of workers employed at farms. In addition, there are strict requirements in order to guarantee that the fish has been ethically sourced.

  • EUROPEAN PLAICE (Pleuronectes platessa)

    European plaice, also called the North Sea plaice, is a demersal species with an oval body of 25 - 40 cm in length, a maximum of 90 cm. Like other flatfish, it swims with one side of its body facing the seabed, in this case the left side. The left eye is moved to the top, thus both eyes are located at the right side of the body. European plaice is characterised by dark green to dark brown skin, blotched with conspicuous, but irregularly distributed orange spots; the underside or blindside is white.

    European plaice can be found at depths of about 200 m. As it is a nocturnal species, the fish tend to burrow in sediment of the sandy or muddy bottom during the day and remain stationary. At night young fish in particular come right inshore in very shallow water. It feeds mainly on small fish, crustaceans and polychaetes.

    Fishing area / Source

    FAO27 / the Netherlands, the European part of the Atlantic Ocean

    Fishing season

    Year-round

    Fishing method

    Plaice is fished using twin-rig trawls. Twin-rig vessels operate with two identical otter trawls towed off the stern and fixed together. The twin-gear is relatively lightweight and is suited to operating on sandy seabed types. It is very effective for fishing this type of fish. This method also eliminates bycatch, reduces fuel consumption of fishing vessels and minimises the impact on the environment.

    This method is approved by the Marine Stewardship Council (MSC).


  • WHITELEG SHRIMP (Litopenaeus vannamei)

    Whiteleg shrimp is an important crustacean (order Decapoda, phylum Arthropoda) that lives in the coastal waters and river deltas of the Pacific Ocean, from northern Mexico, where it is mostly caught, to the shores of middle Peru. It is restricted to areas where the water temperature remains above 20°C throughout the year. Whiteleg shrimp has been successfully farmed in Asia for centuries, using traditional artificial ponds.

    Whiteleg shrimps have five pairs of legs and two long sensitive antennae, which they use to search for prey. Their body is short, with a long tail. We offer shrimps from artificial farming.

    Fishing area / Source

    Vietnam

    Fishing season

    Year-round

    Fishing method

    In the late 20th century, the wild fishery was overtaken by the use of aquaculture and its intensive methods. Artificial breeding ensures minimum impact on the ecosystem, whilst offering high-quality raw shrimps. This farming method meets the requirements for ASC certification.

     

FROZEN PRODUCTS

Atlantic cod (Gadus Morhua)

Atlantic cod is one of the world’s favourite fish. Cod has delicious, succulent, firm white flakes and is low in fat. It is also extremely versatile. It is mainly processed and marketed in fillets. It has a distinctive, delicious flavour and is mostly baked in the oven or pan-fried.

Specification
  • whole fillets, portions, loins
  • boneless, skinless
Quality
  • processed and frozen at sea
  • processed and frozen at onshore processing plants
Packaging
  • PE bags, boxes, VAC packing
Nutritional values per 100 g
Energy332,0 kJ
Protein18,0 g
Fat0,7 g
Saturated fat0,5 g
Cholesterol46,0 mg
Carbohydrate0,0 g
Sodium67,0 mg

haddock (Melanogrammus Aeglefinus)

Haddock is an excellent source of protein. Due to its low fat content, it makes for a perfect dietary meal. The white delicate flaky flesh is drier and has a more distinct flavour than the meat of Atlantic cod; it is highly valued and used in various culinary variations. Smoked haddock is one of the most popular fish dishes.

Specification
  • portions, loins
  • boneless, skinless
Quality
  • processed and frozen at sea
  • processed and frozen at onshore processing plants
Packaging
  • PE bags, boxes, VAC packing
Nutritional values per 100 g
Energy349,0 kJ
Protein19,0 g
Fat0,6 g
Saturated fat0,2 g
Cholesterol44,0 mg
Carbohydrate0,0 g
Sodium68,0 mg

allaska pollock (Theragra Chalcogramma)

Alaska pollock is one of the most popular fish in the world. It has a high protein content and low fat white meat containing omega-3 unsaturated fatty acids. The meat is very popular for its firm consistency and easy culinary preparation. It can be eaten steamed, fried, baked; it is very tasty when breaded.

Specification
  • fillets, portions, loins
  • boneless, very few bones, skinless
Quality
  • processed and frozen at sea
  • processed and frozen at onshore processing plants
Packaging
  • PE bags, boxes, VAC packing
Nutritional values per 100 g
Energy314,0 kJ
Protein16,9 g
Fat0,8 g
Saturated fat0,1 g
Cholesterol60,0 mg
Carbohydrate0,5 g
Sodium85,0 mg

albacore Tuna (Thunnus Alalunga)

Meat of this fish is the lightest of all tuna species, with a slightly pink colour making it different from the dark red meat of other tuna. It is also marketed as "white meat tuna". The meat is tasty, tender and easy to digest. It is suitable for grilling, baking in the oven or for the preparation of sushi. Tuna is a delicate fish with few bones. Large bones can be easily removed.

Specification
  • fillets, portions, loins
  • boneless, very few bones, skinless
Quality
  • processed and frozen at sea
  • processed and frozen at onshore processing plants
Packaging
  • PE bags, boxes, VAC packing
Nutritional values per 100 g
Energy314,0 kJ
Protein16,9 g
Fat0,8 g
Saturated fat0,1 g
Cholesterol60,0 mg
Carbohydrate0,5 g
Sodium85,0 mg

yellowfin tuna (Thunnus albacares)

Yellowfin tuna meat has a typical dark red colour. The meat is tender, lean and highly valued, especially in gastronomy. Its taste is similar to veal. This kind of tuna is often used for sushi and sashimi, and it plays a central role in Japanese cuisine. It can be fried, grilled, baked or cooked in steam.

Specification
  • steaks, loins
  • boneless, skinless
Quality
  • processed and frozen on shore (frozen once)
Packaging
  • PE bags, boxes, VAC packing
Nutritional values per 100 g
Energy452,0 kJ
Protein25,0 g
Fat1,1 g
Saturated fat0,2 g
Sodium39,0 mg

wild salmon (Oncorhynchus Gorbuscha & Oncorhynchus Keta)

Wild salmon has firmer muscle structure and less fat than farm-raised Atlantic salmon. We purchase and process pink salmon and chum salmon. Pink salmon stands out for its pale pinkish meat colour, delicate consistency and excellent taste. Its meat is universally useable; even salmon eggs are processed. Chum salmon has a firmer flesh of pinkish-orange colour. The meat is highly valued and very tasty. It can be sold fresh or frozen. Fishing for chum salmon has to take place before its migration, otherwise the colour and taste of the meat is negatively affected.

Specification
  • fillets, portions, steaks
  • boneless, with bones
  • skinless, skin-on
Quality
  • processed and frozen on shore (frozen once)
Packaging
  • PE bags, boxes, VAC packing
Nutritional values per 100 g
Energy468,0 kJ
Protein19,9 g
Fat3,5 g
Saturated fat0,6 g
Sodium67,0 mg

atlantic salmon (Salmo Salar)

Atlantic salmon is marketed both wild-caught and farm-raised. Both variants are rich in protein, vitamins, minerals and omega-3 fatty acids. The pink or red meat is highly prized for its fine texture and a buttery clean taste. It is sold fresh, frozen or smoked. Farm-raised salmon is fatter with a softer muscle structure. Cold-smoked Atlantic salmon is a popular delicacy. We offer farm-raised salmon.

Specification
  • fillets, portions
  • boneless
  • skinless, skin-on
Quality
  • processed and frozen on shore (frozen once)
Packaging
  • PE bags, boxes, VAC packing
Nutritional values per 100 g
Energy723,0 kJ
Protein20,9 g
Fat10,4 g
Saturated fat1,9 g
Cholesterol53,0 mg
Carbohydrate0,0 g

NILe perch (Lates Niloticus)

Nile perch is a popular and readily available fish of pinkish colour and delicate tasty meat, which is rich in omega-3 fatty acids. Frying, baking, grilling and braising give the meat a flaky texture. Our Nile perch comes from Lake Victoria in Tanzania and Uganda where it is wild-caught with trawls and fishing lines.

 

Specification
  • fillets, portions
  • boneless
  • skinless, skin-on
Quality
  • processed and frozen on shore (frozen once)
Packaging
  • PE bags, VAC packing
Nutritional values per 100 g
Energy394,0 kJ
Protein20,0 g
Fat1,5 g
Saturated fat0,7 g
Sodium30,0 mg

nile TILAPIA (Oreochromis Niloticus)

Nile tilapia is farmed in ponds or tanks in freshwater lakes in Vietnam, Indonesia, Malaysia and Poland. Slightly sweet tasting, tilapia has a white flaky meat texture, which is popular for its minimal amount of bones. It contains slightly more fat than other white fish, which makes the fish succulent and tasty when cooked.

Specification
  • fillets
  • boneless
  • skinless
Quality
  • processed and frozen on shore (frozen once)
Packaging
  • PE bags, VAC packing
Nutritional values per 100 g
Energy397,0 kJ
Protein19,0 g
Fat2,0 g
Saturated fat1,0 g
Sodium52,0 mg

HOKI – BLUE GRENADIER (Macruronus Novaezelandiae)

Hoki fillet is white, very tasty and delicate. Mainly frozen fish fillets are imported from New Zealand and Australia. The Filet-O-Fish sandwich, as well as other fish products sold by McDonald's, are prepared from this particular species. Due to its softness, the raw meat is often used for the production of sushi.

Specification
  • fillets, whole fish (gutted, headless and tailless)
  • boneless, with bones
  • skinless, skin-on
Quality
  • processed and frozen on shore (frozen once)
Packaging
  • PE bags, VAC packing
Nutritional values per 100 g
Energy302,0 kJ
Protein15,2 g
Fat1,2 g
Saturated fat0,2 g
Sodium53,0 mg

EUROPEAN SEABASS (Dicentrarchus Labrax)

European seabass is among the best and most popular marine fish even in the Czech Republic, where it is also known and marketed as morčák chutný. Firm white meat with a delicate flavour has few bones and calories and is rich in proteins, selenium and vitamin B6. The meat is pinkish and tasty. It can be culinary processed in various ways.

 

Specification
  • fillets, whole fish (gutted)
  • boneless
  • skin-on
Quality
  • processed and frozen on shore (frozen once)
Packaging
  • PE bags, VAC packing
Nutritional values per 100 g
Energy729,0 kJ
Protein19,1 g
Fat10,9 g
Saturated fat2,9 g
Sodium72,0 mg

GILT-HEAD BREAM (Sparus Aurata)

Gilt-head bream is offered as whole fish or in fillets, in case of a big fish. This fish is very popular, especially in the Mediterranean region. Bream's flesh has a pinkish colour, which turns white when cooked. Bream have succulent, slightly fatty and solid flesh that is perfect for grilling, baking, poaching and frying. Smaller fish can be prepared as an epicurean dish when served whole, either grilled, pan seared, or baked.

 

Specification
  • fillets, whole fish (gutted)
  • boneless
  • skin-on
Quality
  • processed and frozen on shore (frozen once)
Packaging
  • PE bags, VAC packing
Nutritional values per 100 g
Energy945,0 kJ
Protein19,1 g
Fat18,1 g
Saturated fat5,1 g
Sodium52,0 mg

PANGASIUS (Pangasius hypophthalmus)

Pangasius is popular for its delicate flavour and firm meat. The meat does not have a significant fishy odour and no bones, which makes it very suitable for children. This fish does not require any special treatment. It is delicious steamed, fried or baked. We offer only the highest quality fillets, adequate to the requirements of customers in Western Europe. We offer pangasius fillets and loins. The pangasius meat is freshly processed without added water.

Specification
  • fillets, loins
  • boneless
  • skinless
Quality
  • processed and frozen on shore (frozen once)
  • without additives and added water
Packaging
  • PE bags, boxes, VAC packing
Nutritional values per 100 g
Energy314,0 kJ
Protein15,5 g
Fat1,5 g
Saturated fat0,7 g
Sodium110,0 mg

European PLAICE (Pleuronectes platessa)

European plaice is among the most popular and tastiest marine fish. The white meat has a firm texture and an excellent and delicate flavour. The meat is a rich source of protein and iodine. Plaice can be prepared in various ways. It can be pan-fried, baked, grilled, steamed or cooked in a flavoured broth.

Specification
  • fillets
  • boneless
  • skinless
Quality
  • processed and frozen on shore (frozen once)
Packaging
  • PE bags, VAC packing
Nutritional values per 100 g
Energy 361,0 kJ
Protein 17,1 g
Fat 1,9 g
Cholesterol 63,0 mg
Sodium 104,0 mg

WHITELEG SHRIMP (Litopenaeus vannamei)

Whiteleg shrimp's meat has a natural mild-sweet flavour and is a rich source of protein. After cooking the meat turns pink. Fresh and good quality shells are shiny without spots. A pleasant smell is another indicator of their freshness. Shrimp may be served in many ways. They can be cooked, fried, blanched or grilled, which is common in many Mediterranean recipes.

Specification
  • different sizes
  • peeled, unpeeled
  • cooked, uncooked
  • natural, marinated
Quality
  • processed and frozen on shore (frozen once)
Packaging
  • PE bags, boxes, VAC packing
Nutritional values per 100 g
Energy444,0 kJ
Protein20,0 g
Fat2,0 g
Saturated fat0,6 g
Sodium0,37 mg