Fishing groundsNafo Neafc
ManufacturingElaboration Appearance Packaging
SpeciesAlfonsino Blue Whiting Cod White Hake Red Hake Northern Praw Dogfish Wreckfish Halibut Greenland Halibut Redfish Beaked Redfish Roughhead Grenadier Roundnose Grenadier Yellowtail Flounder Witch Flounder Catfish Blue Ling Atlantic Wolffish Silver Scabbardfish Roughsnout Grenadier American Plaice Rat Fish Skate Black Scabbardfish Baird's Smoothhead Goblin Shark Arrowhead Dogfish Rough Longnose Dogfish Bulls-eye
The various species of fish, seafood or cephalopods we capture is ellaborated following different proccesses according to the market demand.
Talking about fish, it is mainly ellaborated without head, tail or entrails but skin is manteined. There are cases where not only the skin is removed but also the side fish bones are trimmed. Likewise fillets are made both mantaining the skin or removing it or even the fish are conserved as they are captured.
The nomenclatures we use to distinguish the type of elaboration are:
- Whole piece
Entire fish with entrails, fin, tail and head.
No head, no entrails nor fin. With tail and cut in japanese way (unless it is indicated otherwise)
No head, no entrails nor fin. Without tail and cut in japanese way (unless it is indicated otherwise)
Fish with trimmed side bones.
Hermanos Gandón SA