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Fresh fish

 

Name of product Country of production Sizes Kind of cutting
Salmon chilled Norway 1-2; 2-3; 3-4; 4-5; 5-6; 6-7; 7-8; 8-9; 9+ Gutted fish head-on
Trout chilled Norway 1-2; 2-3; 3-4; 4-5; 5-6; 6-7; 7-8 Gutted fish head-on
Denmark  0,9-1,4; 1,4-1,9; 1,9-2,5; 2,5-3; 3-4 Gutted fish head-on
Rainbow trout chilled Turkey 200-300 Gutted fish head-on
Ukraine 500+ Gutted fish head-off
Dorado chilled Turkey 200-300; 300-400; 400-600; 600-800; 800-1000 Not gutted fish head-on
Seabass chilled Turkey 200-300; 300-400; 400-600; 600-800; 800-1000; 1000-1500 Not gutted fish head-on
Cod chilled Iceland 1-3 Gutted fish head-off
Iceland 0,6-1,6 Fillet skin-on
Arctic char chilled Iceland 1-3 Gutted fish head-on
Flaunder Place chilled Denmark 200-300; 400-600; 600-900 Not gutted fish head-on
Flaunder Limanda chilled Denmark 250+ Not gutted fish head-on
Flaunder Turbo chilled Denmark 500-1000 Not gutted fish head-on
Flaunder chilled Denmark 200+ Not gutted fish head-on
Coho chilled Denmark 1-2;2-3;3-4 Gutted fish head-on
Ukraine 0,8-1,1 Fillet skin-on
Sturgeon chilled Ukraine 1-; 1,3-2 Gutted fish head-on
Royal seabass chilled Turkey 4-5 Not gutted fish head-on
Tilapia chilled Ukraine 250+ Not gutted fish head-on