From the Sea

ATLANTIC MACKEREL

SCOMBER SCOMBRUS

Scomber scombrus, also known as the Atlantic mackerel, is a fish species known for its slim, elongated body, silver-blue coloration, and distinctive wavy lines on its back. It is prized for its flavorful flesh and is commonly used in various culinary preparations, is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids.

PACIFIC MACKEREL

SCOMBER JAPONICUS

Scomber japonicus, commonly known as the Pacific mackerel, is a fish species known for its sleek and streamlined body, silver-blue coloration, and delicious taste. It is also known for being a fast swimmer and a popular choice in cuisines around the world, is an important food fish that is consumed worldwide. As an oily fish, it is a rich source of omega-3 fatty acids.

HERRING

CLUPEA HARENGUS, CLUPEA PALLASII

Herring also known as clupea spp., is a fish known for its small, streamlined body, silvery scales, and a distinctive flavor. It is a versatile fish used in various cuisines, often smoked, pickled, or served fresh. Herring is also a rich source of omega-3 fatty acids and other essential nutrients.

HORSE MACKEREL

TRACHURUS TRACHURUS, TRACHURUS MURPHYI

Horse mackerel, also known as Trachurus spp., is a fish species that has a robust body with a bluish-green coloration and silver belly. It has a firm texture and a moderate flavor. Horse mackerel is often used in cooking, grilling, or as an ingredient in various dishes such as stews and ceviche.

YELLOW TAIL

SERIOLA QUINQUERADIATA

Seriola quinqueradiata, commonly known as yellowtail or Japanese amberjack, is a fish species with a streamlined body, golden-yellow coloration, and a distinctively large mouth. It has firm, flavorful flesh and is highly prized in Japanese cuisine, often served raw as sashimi or in sushi. Yellowtail is known for its rich taste and buttery texture.

TILAPIA

OREOCHROMIS NILOTICUS

Oreochromis niloticus, commonly known as Nile tilapia, is a fish species with a compressed body, varying in color from silver to gray or brown. It is a freshwater fish that is adaptable to different environments. Nile tilapia has mild-tasting flesh and is known for being a popular choice in aquaculture due to its fast growth rate and versatility in cooking methods.

SARDINE

SARDINA PILCHARDUS

Sardina pilchardus, commonly known as European pilchard or sardine, is a fish species with a small, elongated body and silver-blue coloration. It has a rich, oily flesh and a distinct flavor. Sardina pilchardus is often canned, grilled, or used in various Mediterranean dishes. It is also a good source of omega-3 fatty acids and other nutrients.

HAKE

MERLUCCIUS PRODUCTUS, MERLUCCIUS HUBSI

Merluccius productus, commonly known as Pacific hake or Pacific whiting, is a fish species found in the eastern Pacific Ocean. It has a slender body, silver coloration, and a mild, delicate flavor. Pacific hake is known for its flaky white flesh and is used in various culinary preparations such as fish and chips, fish tacos, and soups. It is also a commercially important species for its abundance and sustainability.

From the Land

POULTRY

Poultry as food is a versatile, lean, and nutritious source of high-quality protein, essential vitamins and minerals, and low in saturated fat. It can be prepared in a variety of delicious ways, making it a popular choice for many diets. With its adaptability to various environments, poultry provides a valuable source of protein worldwide.

BEEF

Beef as food is a flavorful and nutrient-rich protein source, known for its versatility in cooking. It provides essential vitamins, minerals, and high-quality protein, aiding in muscle development and repair. Beef offers a range of cuts with varying levels of tenderness and flavors, making it suitable for diverse culinary creations. With its rich taste and potential health benefits, beef has remained a staple in many cuisines around the world.

PORK

Pork as food is a versatile and flavorful protein source, appreciated for its tenderness and succulence. It offers a wide range of cuts suitable for various cooking methods, from roasting to grilling. Pork is rich in essential nutrients like vitamins, minerals, and high-quality protein, contributing to a balanced diet. With its delicious taste and ability to complement a variety of flavors, pork remains a popular choice in many cuisines around the world.

BUFFALO

Indian buffalo, commonly known as water buffalo, is a meat source appreciated for its robust flavor and tender texture. It offers a variety of cuts suitable for curries, stews, and grilling. Buffalo meat is rich in protein, essential vitamins, and minerals, providing nourishment. It is often utilized in traditional Indian cuisine, adding depth and richness to dishes. With its distinct taste and versatility in cooking, Indian buffalo meat continues to be enjoyed by many food enthusiasts.

LAMB

Lamb as food is a tender and flavorful protein source, known for its unique taste. It is rich in essential nutrients like vitamins, minerals, and high-quality protein, which are beneficial for overall health. Lamb offers a variety of cuts suitable for different cooking methods, allowing for versatility in recipes. With its distinct flavor profile and cultural significance in various cuisines, lamb continues to be enjoyed by many as a delicious and nutritious option.

MUTTON

Mutton as food is a hearty and robust protein source, known for its rich and distinct flavor. It is packed with essential nutrients like vitamins, minerals, and high-quality protein, which contribute to overall health. Mutton offers a range of cuts that are suitable for slow cooking and braising, resulting in tender and flavorful dishes. With its unique taste and cultural significance in certain cuisines, mutton provides a satisfying and flavorful culinary experience.

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