Fish

We import salt­wa­ter fish in dif­fe­rent pro­ces­sed sta­tes from all over the world. There is Hira­masa King­fish from Aus­tra­lian aquacul­ture, cold water fish from Nor­way and Ice­land, dou­ble-fros­ted goods from the Far East or Medi­ter­ra­nean clas­sics like sea bass or gil­thead. We have almost ever­ything that ori­gi­na­tes from the water. Altog­e­ther we put an empha­sis on trans­pa­rent qua­lity stan­dards and sustainability.

Flatfish

White meat and a deli­cate taste are the first thoughts that come to mind when thin­king about flat­fish. We offer North Sea clas­sics like sole, plaice and tur­bot as well as impor­ted goods from the Atlan­tic and the Paci­fic Ocean.

Cold Water Fish

Cold water fish are espe­cially tasty and ver­sa­tile. Cod, Alas­kan poll­ack or red­fish are among these, bes­i­des less famous spe­cies like the Pata­go­nian Arc­tic hake.

Gilthead & Sea Bass

Com­monly fried on the skin, bar­be­cued or stea­med gil­thead and sea bass are an all-time favo­rite in the Medi­ter­ra­nean cui­sine. We pri­ma­rily trade fish filets from Euro­pean aquaculture.

Warm Water & Exotic Fish

Exo­tic fish like the color­ful par­rot­fish or the par­ti­cu­larly deli­cious red mul­let are well-spread in the Euro­pean sea­food trade. Grou­per or barra­mundi are less fre­quent. Espe­cially filets on the skin are plea­sant tre­ats from the bar­be­cue or the pan.

Pelagic Fish

Steaks, loins and filet por­ti­ons from fast swim­ming pela­gic pre­d­a­tors are meaty with a firm con­sis­tence and inten­sive taste. As Sashimi and from the bar­be­cue alike, tuna, king­fish and but­ter macke­rel are gas­tro­no­mi­cal highlights.

Other Saltwater Fish & Carcasses

Fish car­cas­ses for broths and addi­tio­nal salt­wa­ter fish pro­ducts sup­ple­ment our assort­ment in this pro­duct group.

Freshwa­ter fish might not have the same signi­fi­cance as salt­wa­ter fish today; howe­ver tila­pia is one of the most sus­tainably pro­du­ci­ble ani­mal pro­te­ins and is just like zan­der, pike or Vic­to­ria perch a real culi­nary delight. Par­ti­cu­larly for large-scale con­su­mers pan­gasius fish can­not be mis­sed, which comes princi­pally from cer­ti­fied aquacultures.

Pangasius

The best pri­ced fish from South East Asia is being pro­du­ced mostly sus­tainably and respon­si­bly today. The meat qua­lity is on a good level. We offer this cat­fish type as filet and we also stock ASC-cer­ti­fied goods.

Tilapia

The attrac­tive filets with the red­dish stri­pes along the side line are tasty and rea­son­ably pri­ced. Not just because of their her­bi­vo­r­ous diet these cich­lids are inex­pen­sive and can be pro­du­ced par­ti­cu­larly sustainably.

Zander & Pike

We always have these Euro­pean clas­sics on stock. These typi­cal pre­d­a­tors are caught pri­ma­rily in Kazakh­stan or Rus­sia and are care­fully sca­led and pro­fes­sio­nally pro­ces­sed to filets there.

Other Freshwater Fish

The diver­sity of culi­nary pre­cious freshwa­ter fish is often unde­re­sti­ma­ted. Various fur­ther inte­res­ting spe­cies come from aquacul­ture as well as from freshwa­ter fishing.

Most sal­mo­n­ids are exqui­site edi­ble fish. They are rich in omega-3 fatty acids, essen­tial amino acids and easily diges­ti­ble pro­te­ins. Cer­tainly we offer the Atlan­tic sal­mon from aquacul­ture. Fur­ther­more you can find dif­fe­rent pro­ducts of Paci­fic sal­mon caught wild. The clas­sics char and trout can­not be missed.

Char & Trout

Rain­bow trout, sal­mon trout and char from aquacul­tures for instance in Ice­land, Den­mark and Tur­key are avail­able as filet, in por­ti­ons and par­ti­ally as whole fish.

Atlantic Salmon

The Atlan­tic sal­mon is one of the most important aquacul­ture fish world­wide. We offer it from Nor­way or Chile in various pro­ces­sed states.

Pacific Salmon

“Ora King” – king sal­mon from New Zea­land aquacul­ture is a high­light due to its almost red color and the highly aro­ma­tic taste. Fur­ther­more we offer Paci­fic sal­mon caught wild usually fil­le­ted and por­tio­ned. Chum sal­mon is an eco­no­mi­cal alter­na­tive to Atlan­tic salmon.

We have a small choice of pre­mium smo­ked and gra­ved pro­ducts. When sal­ted in brine or dried the filets dehy­drate and are even­tually smo­ked. A dry mix of salt and sugar with selec­ted spi­ces and herbs is used for graving.

Smoked Fish

We trade espe­cially smo­ked sal­mon with or without skin. Sal­mon pra­li­nes are an eye-cat­cher on every buf­fet or as fin­ger food.

Graved Fish

Gra­ved sal­mon or Grav­lax liter­ally means “buried sal­mon”. The method to pre­serve fresh fish for several weeks was deve­lo­ped by Scan­di­na­vi­ans cen­tu­ries ago. We always have the gra­ved spe­cialty on stock.