SELF PRODUCTION

SMOKED HERRING

(CLUPEA HARENGUS, CLUPEA PALLASII)

Smoked herring is a canning method that has been practiced since time immemorial.

It may lose some of its characteristic color, but it maintains its vitamin content, so the benefits of smoked herring compared to fresh herring are similar.

The benefits of smoked herring are numerous, among which we can highlight the groups of pregnant women and nursing babies, since it is rich in vitamin B12.

In addition, it contains a large amount of vitamin D and Omega 3, so the consumption of this fish is recommended to strengthen the skin and bones.

PANGASIUS FILLETS

(PANGASIUS HYPOPTHTHALMOUS)

Pangasius is great for families because of its high protein content and low in carbs. Panga fillets are also naturally low in fat.

Omega-3 is a healthy fat, and it is rich in anti-oxidants. Panga is an excellent source of protein, and it is a perfect choice for athletes and is a delicious and healthy alternative to other fish that are higher in fat.

Panga is perfect for grilling, sautéing, broiling, frying, and baking. Whether you’re in the mood for a burger or steak. It will meet all of your cooking needs. Panga fillets are lean, firm, and mild in taste.

OTHER PRODUCTS

MACKEREL

(Scomber Scombrus, Scomber Colias, Scomber Japonicus)

Mackerel is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Accordingly, it should be eaten on the day of capture, unless properly refrigerated or cured

HORSE MACKEREL

(Trachurus Trachurus, Trachurus Declivis, Trachurus Japonicus, Trachurus Murphyi)

The Horse mackerel is consumed fresh. It may be preserved by freezing, salting and drying, smoking and canning. It can be prepared by frying, broiling or baking. The flesh is said to have a pleasant flavour with an oily delicate texture which is a good source of omega-3 fatty acids. Nutritionally 100g of the flesh of horse mackerel provides 97 kcal of energy.

HERRING

(Clupea Harengus, Clupea Pallasii)

Herring has been a staple food source since at least 3000 BC. The fish is served numerous ways, and many regional recipes are used: eaten raw, fermented, pickled, or cured by other techniques, such as being smoked as kippers.

Herring are very high in the long-chain omega-3 fatty acids EPA and DHA. They are a source of vitamin D.

SARDINE

(Sardina Pilchardus, Sardinella Sp., Sardinops Sp.)

Sardines are commonly consumed by humans. Fresh sardines are often grilled, pickled, smoked, or preserved in cans. Sardines are rich in vitamins B and minerals. Also, sardines are high in the major minerals such as phosphorus, calcium, and potassium, and some trace minerals including iron and selenium.

Sardines are also a natural source of marine omega-3 fatty acids.

SILVER SMELT

(Argentina Silus)

The silver smelt has white meat that is rich in protein. Its taste and flavour is mild. The high levels of protein result in the meat retaining significant amounts of moisture. This makes the silver smelt ideal for fishcakes and other dishes using minced fish. Silver smelt also work very well as fillets.

The mild taste of the silver smelt lends it well to pairing or mixing with other more spicy or powerful flavours, herbs and spices.

HAKE

(Merluccius Productus, Merluccius Hubsi)

It is a fish that is consumed in different and multiple preparations, both floured and fried, grilled and with different types of sauces.Hake belongs to the group of white or lean fish for its low contribution of fats. It provides few calories; 72 kcal per 100 grams and 108 kcal for each average serving of 150 grams.

16% protein means that in each average portion of 150 grams, 24 grams are protein that is also of high biological value. What does this mean? It has all the essential amino acids and its high quality is determined by its digestibility and bioavailability. However, it is not considered "source of Omega-3".

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