|
Anchovy
South African
|
Engraulis capensis
|
ANCHOVY-1
ANCHOVY-2
|
Through skin
Through skin
|
Butterfly fillets
Whole fish carcass
|
1 - 40%
|
|
Argentine / Smelt
Atlantic / North Sea
|
Argentina silius
|
ARGENTINE-1
ARGENTINE-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Carp
Fresh Water
|
Cyprinus carpio
|
CARP-1
CARP-2
|
Through skin
Through skin
|
Two trimmed fillets, with Skin
Two trimmed fillets, without skin
|
1 – 40%
|
|
Arctic Char
|
Salvelinus alpinus
|
CHAR-1
CHAR-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Eel
Farmed eel
|
Anguilla anguilla
|
EEL-1
EEL-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Herring
Atlantic / North Sea
|
Clupea harengus
|
HERRING-1
HERRING-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Mackerel – Horse Mackerel
Atlantic / North Sea
|
Trachurus trachurus
|
H.MACKEREL-1
H.MACKEREL-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Mackerel – Blue Mackerel
Atlantic / North Sea
|
Scomber scombrus
|
B.MACKEREL-1
B.MACKEREL-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Mackerel – Chub Mackerel
Pacific
|
Scomber japonicus
|
C.MACKEREL-1
C.MACKEREL-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Mackerel – Jack Mackerel
Pacific, Asiatic
|
Trachurus murphyi
|
J. MACKEREL-1
J. MACKEREL-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Mackerel – West African
Atlantic / Mediterranean
|
Scomberomorus tritor
|
WA.MACKEREL-1
WA.MACKEREL-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Pilchard
Atlantic / North Sea
|
Sardina pilchardus
|
PILCHARD-1
PILCHARD-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Salmon
Atlantic Salmon
|
Salmo salar
|
SALMON-1
SALMON-2
SALMON-3
SALMON-4
SALMON-5
|
Through skin
Through skin
Through skin
Through skin
Directly on flesh
|
Two trimmed fillets, without skin
“Mowi” section only
“Norwegian Quality Cut” only
“Dorsal” section only
“Smoked Salmon” minced sample
|
1 – 40%
|
|
Salmon
Pacific salmon
|
Oncorynchus nerka
|
SOCKEYE-1
SOCKEYE-2
SOCKEYE-3
|
Through skin
Through skin
Through skin
|
Two trimmed fillets, without skin
“Mowi” section only
“Norwegian Quality Cut” only
|
1 – 40%
|
|
Oncorhynchus kisutch
|
COHO / KING-1
COHO / KING-2
COHO / KING-3
|
Through skin
Through skin
Through skin
|
Two trimmed fillets, without skin
“Mowi” section only
“Norwegian Quality Cut” only
|
1 – 40%
|
|
Oncorhynchus tshawytscha
|
CHINOOK-1
CHINOOK-2
CHINOOK-3
CHINOOK-4
|
Through skin
Through skin
Through skin
Through skin
|
Two trimmed fillets, without skin
“Mowi” section only
“Norwegian Quality Cut” only
“Dorsal” section only
|
1 – 40%
|
|
Sardine
Atlantic / North Sea
|
Sardina pilchardus
|
SARDINE-1
SARDINE-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Sardine
Pacific / Asiatic
|
Sardinops melanostictus
|
SARDINE-3
SARDINE-6
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Sardine
Spanish Sardine
|
Sardinella aurita
|
SARDINE-4
SARDINE-5
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Saury
Pacific
|
Cololabis saira
|
SAURY-1
|
Through skin
|
Two trimmed fillets, without skin
|
1 – 40%
|
|
Sprat
Atlantic / North Sea
|
Sprattus sprattus
|
SPRAT-1
SPRAT-2
SPRAT-3
|
Through skin
Through skin
Directly on flesh
|
Two trimmed fillets, without skin
Whole fish carcass
Macerated fillets of the fish
|
1 – 40%
|
|
Sea Bass
|
Dicentrarchus labrax
|
SEABASS-1
SEABASS-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Striped Bass
|
Morone saxatilis
|
BASS-2
|
Through skin
|
Whole fish carcass
|
1 – 40%
|
|
Sea Bream, Black Bream
Mediterranean
|
Spondyliosoma cantharus
|
B.BREAM-1
B.BREAM-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Sea Bream, Gilthead Bream
Mediterranean
|
Sparus aurata
|
G.BREAM-1
G.BREAM-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Silver Warehou
Pacific
|
Seriolella punctata
|
S.WAREHOU-1
S.WAREHOU-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 40%
|
|
Trout
Rainbow Trout
|
Salmo gairdneri
Salmo irideus
|
TROUT-1
TROUT-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 – 35%
|
|
Tuna - Bluefin
Atlantic, Pacific, Mediterranean
|
Thunnus thynnus
|
BLUEFIN-1
BLUEFIN-2
|
Through skin
Directly on flesh
|
Fish flesh of section measured
Fish flesh of section measured
|
1 – 50%
|
|
Tuna - Bonito
Atlantic, Pacific, Mediterranean
|
Sarda sarda
|
BONITO-1
BONITO-2
|
Through skin
Directly on flesh
|
Fish flesh of section measured
Fish flesh of section measured
|
1 – 50%
|
|
Tuna - Albacore
Atlantic, Pacific, Mediterranean
|
Thunnus alalunga
|
ALBACORE-1
ALBACORE-2
|
Through skin
Directly on flesh
|
Fish flesh of section measured
Fish flesh of section measured
|
1 – 50%
|
|
Tuna - Yellowfin
Atlantic, Pacific, Mediterranean
|
Thunnus albacares
|
YELLOWFIN-1
YELLOWFIN-2
|
Through skin
Directly on flesh
|
Fish flesh of section measured
Fish flesh of section measured
|
1 – 50%
|
|
Whiting – Blue Whiting
Atlantic, North Sea
|
Micromesistius poutassou
|
B.WHITING-1
B.WHITING-2
|
Through skin
Through skin
|
Two trimmed fillets, without skin
Whole fish carcass
|
1 - 20%
|
