SALTWATER FISH

It is one of the most sought after marine fish in kitchens across Europe. The soft and juicy seabass meat has a strong aroma, outstanding taste and very few bones.

It is one of the most famous and sought after whitefish. Seabream has relatively few bones, it's meat tastes exquisitely and it is easy to prepare.

The meat is reddish, full of flavor and rich in healthy fats. It contains a large amount of vitamins, minerals and omega 3 acids.

It belongs to the species of whitefish and is very attractive in shape. The meat is tasty and suitable for preparation of various fish specialties.

The piece of meat just below the gill openings is considered a premium specialty. This finest piece of fish meat is used for preparing a dish called "fish cheeks".   

One of the favorites on the dining tables. It is characterized by delicious meat that melts in the mouth. Ideal for serving with various sauces and suitable for different preparation methods.

White, flat fish, resembling the sole fish. It is very rich in healthy ingredients and is one of the more delicious fish that can be found on your dining table.

Star of international cuisine. It is easily recognized due to its unusual appearance and highly sought after for its quality meat.

Fish of exceptional taste, with leafy meat. It doesn't have many bones and it’s not dry. Scorpionfish is one of the most respected fish living at great depths along the seabed.

Porgy is a high-quality and tasty fish. Due to high demand, it is also grown in mariculture. The meat of this fish is white and exceptionally delicious.

If you haven't tried Piper Gurnard by now, you definitely should. Incredibly delicious fish, with meat tasting similar to that of scorpionfish.

The meat of this fish is soft and excellent in taste. It’s brought to your kitchen straight from the East Atlantic, the North Sea and the Mediterranean.

It feeds on smaller fish, shellfish, mollusks and shrimp, which makes its meat white, firm and gives it a particular light and sweet taste. 

The right choice for anyone who wants to enjoy the taste of the Mediterranean and the exotic shores of Africa and Brazil.

Sand steenbras is white, high-quality fish, with extraordinarily juicy and delicious meat. Also known as striped seabream.

The leading fish in the US market, synonymous with good fish. It has dry white meat and only a few large bones.

Highly appreciated fish in kitchens around the world. Its meat contains a high percentage of protein and low percentage of fat. It is classified as high-quality fish.

Fish from the waters of the Mediterranean, rich in omega 3 fatty acids and very delicious. It can be prepared in different ways. Also known as garrick.

A traditional dish in the entire Mediterranean. The sophisticated taste of cod meat will satisfy the taste buds of all fish lovers.

If you want a true seafood specialty, the meat of monkfish will fulfill all your gastronomic expectations. It tastes sweet and very similar to lobster meat. Also known as anglerfish.

The tail of this fish is considered a delicacy. The meat is very soft and completely boneless.

Predator fish, unattractive at first glance, but hugely valued in the food industry and gastronomy. It is rare and delicious. Also known as Ray's bream.

It looks like a mackerel. Formerly unjustifiably overlooked, and now highly sought after and appreciated across the Mediterranean coast.

Mackerel is considered to be the most delicious bluefish. It contains a large amount of healthy fatty acids, has soft meat and bones and is a real treat.

Small fish for great enjoyment. This predator is widespread in the Adriatic Sea and feeds on shrimp, which makes its meat taste great.

Fish from the mackerel family. It is rich in vitamins, contains both omega 6 and omega 3 fatty acids and is very popular with seafood lovers.

Tuna is nutritionally rich. It is a good source of protein, minerals, B complex vitamins, as well as omega 3 fatty acids.

It's solid, rich and fleshy structure will stick in your memory. It is very rich in protein, vitamins and omega 3 fatty acids.

One of the most important fish in the food chain, as it serves as food for all significant predators. It is delicious and rich in omega 3 fatty acids, so it is especially recommended for children.

Sprat is very popular in Mediterranean cuisine and is a real delicacy. It can be consumed even with bones.

Queen of fish. It belongs to bluefish variety and is rich in unsaturated omega 3 and omega 6 amino acids, which makes it very healthy. 

Highly appreciated for its unique taste. The meat is very soft and the body is covered with large scales that are easy to clean.

The meat is easy to digest and very tasty. It can be prepared in different ways, which often makes it the first choice of fish lovers.

Fresh meat is white and incredibly soft, and after cooking it becomes firm and meaty. Hake is prepared with skin and tastes great.

Although not a noble fish, whiting belongs to the best species of marine fish. It is rich in minerals and vitamins and contains a very low percentage of fat. Also known as merling. 

Vegetarian of the sea. It feeds exclusively on algae. The meat is soft and tender. Also known as salema, salema porgy, cow bream or goldline. 

Unattractive in looks, but of a unique taste. Contrary to its name, black seabream belongs to the whitefish species.

This fish is extremely difficult to catch, so it is a real treat when on the plate. The meat is very tasty and rich in various vitamins. Also known as white seabream.

Sneaky, fast and alert fish, loves to stay in the clear seas. The meat is very tasty, soft and easily digestible. Also known as oblade.

Due to its delicious meat, rich in proteins and fats, it is one of the most popular fish. Often marinated. 

It has very tasty meat because it feeds exclusively on smaller fish, crustaceans and cephalopods. It is mostly cultivated in Italy and France.

One of the most popular fish due to its delicious and firm meat. European chefs, especially in France, consider it a noble fish.

Snakelike fish, with a long body. Adult conger meat is appreciated and suitable for preparation in various ways, while smaller specimens have a lot of bones.

It is characterized by a firm meat structure and a very delicate taste. There are not many bones, so it is easy to consume. Also known as beltfish. 

Out of the 250 shark species, only a few are used in people's diet, including the Atlantic shark. The meat can be served fresh, marinated or as dried steaks.

It has firm meat that can be prepared in a variety of ways. Due to the amount of vivianite mineral they absorb, the bones of these fish are green. Also known as garpike or sea needle. 

It has a broad and rounded body and the muscular abdominal fins are the largest edible part. It is highly appreciated in French and Italian cuisines.

The fins must be preserved, elastic, and damage-free. Damage is often a sign of long fishing and overfilled nets, while stuck fins occur due to inadequate storage conditions.

Eye clarity is one of the most significant indicators of freshness. The eyes of fresh fish are clear and damage-free, while the eyes of stale fish are dull and bloody.

The bright red color of the gills is another indication of freshness. Individual partitions must be separated. If they are sticky or slimy, they indicate that the fish is not fresh.

Fresh fillets should not have a strong odor. If the fillets have a stinging or enhanced "fish" odor, they are not for use.