Fish Calendar

 

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Sea Bream (SPARUS AURATA):

Being a member of Spardiea family, the body of sea bream is usually silver-gray and flat on sides. The abdomen is white or whiteish-yellow The upper part of the lateral line is dark colored. In the rear edge of the opercle there is a red spot. On the front side of the head a golden band exists between the eyes. Especially in the mature fish, there is a black band lies along the dorsal fin. The rear edge of the caudal fin is black. The nose is longer than the space between eyes. The fish has thick lips.
While climatically, it is possible to see the sea bream in all parts of Mediterranean, it is usually found in East and Southeast Mediterranean countries, Canary Islands, the British coasts, Cape-Verde and rarely in Black Sea region.

The sea bream usually spreads in tropical and sub-tropical climates and lives in sandy-muddy and muddy environments where sea phenograms exist.
It also penetrates into the mouths of rivers and lagoons. It can be found in our country usually in the southern and Aegean coasts. The ones weighing 35-50 grams are named “slim lidaki”, the ones weighing 100 grams “lidaki” and the ones weighing 200 grams and more are called “sea-bream”.
It lives in shallow waters in summers and in 30-40m deep in winters. The ones older than two years go even deeper. Their breeding period is usually between October-December and they spray approximately 150.000 eggs. Its meat is firm, has fewer bones, and quite delicious. The preferred method of cooking is grilling. Today, The Sea Bream is produced successfully in Turkey, Greece, Israel and Spain.

 

Product Kind Fresh Chilled Whole
Fresh Chilled Fillets
Fresh Chilled and Cleaned
Modified Atmospheric Packaging (MAP)
Frozen Whole
Frozen Fillets
Frozen and Cleaned
Size 100-2000 gr
Shelf Life Fresh Product: 14 days
MAP: 14 days
Frozen Product: 18 months
Nutritional Values (for 100 gr) Energy: 230 kcal / 960 kj
Carbonhydrates: % 0,96
Protein: % 20,58
Fat: % 15,98
Saturated Fatty Acids: % 1,13
Monounsaturated Fatty Acids: % 2,5
Polyunsaturatede Fatty Acids: % 1,85
Salt: 0,068 gr
Phosphorus: 3163 mg/kg

 

 

levrek

Sea Bass (DICENTRARCHUS LABRAX):

Being a member of the Moronidae family, the body of the Sea Bass has a variety of colors from blue-ish gray to greenish gray. In young individuals there are black spots on the body. These spots do not exist in adult fish. The upper side of the opercle is dark colored and has thorns. The mouth is big and the lips are thin. All the fins are in the shades of gray. Sometimes blueish colors can also be observed.
Their length can vary between 40-100cm. Usually their weight is about 8-10kg and sometimes can be as much as 15kg. Its meat is lean and quite delicious. It is eaten fresh. In Turkey, it can be found in Black Sea, Marmara and Mediterranean coasts. It can be caught in every season, usually from the mid-May to the late November. During autumn, they come together as schools when they start to breed in river mouths. They breed in winter months around stream mouths in Black Sea and between April-May in Mediterranean Sea.

Its production from roe stage to the market is prevalent in open seas of Black Sea, Aegean and Mediterranean. The majority of the products are being exported, especially to EU countries.

 

Product Kind Fresh Chilled Whole
Fresh Chilled Fillets
Fresh Chilled and Cleaned
Modified Atmospheric Packaging (MAP)
Frozen Whole
Frozen Fillets
Frozen and Cleaned
Size 100-3000 gr
Shelf Life TFresh Product: 14 days
MAP: 14 days
Frozen Product: 18 months
Nutritional Values (for 100 gr.) Energy: 161 kcal / 674 kj
Carbonhydrates: % 0,88
Protein: % 22,78
Fat: % 7,35
Saturated Fatty Acids: % 1,11
Monounsaturated Fatty Acids: % 1,95
Polyunsaturated Fatty Acids: % 1,70
Salt: 0,13 gr
Phosphorus: 3536,5 mg/kg

 

 

 

kaya levregi

Meagre (ARGYROSOMUS REGIUS):

Being a member of the Sciaenidae family, the body of the Sea Bass is long and covered with scales.
The first dorsal fin has thorns and the other dorsal fin has soft rays. The head and the body are large. The lateral line is regular, the upper side of the body is brown, the sides are bright, gold-like glittering and the abdomen has a silver color. The chest and anus fins are clearly white. Its has a large mouth, with yellow interior. Its maximum size is 200 cm and average size is 30-60 cm.
They are usually distributed in Atlantic Ocean, Black Sea, Marmara and Mediterranean Sea. Its meat is white and delicious. Having a high economic value this fish likes the deep waters and has a carnivorous diet. It has a breeding period spans from mid-spring until mid-august. They are hunter fish and consume anchovy and sardines as well as many species of shell fish. Its maximum size has been recorded as 230cm and maximum weight as 103kg.

 

 

Product Kind Fresh Chilled Whole
Fresh Chilled Fillets
Fresh Chilled and Cleaned
Modified Atmospheric Packaging (MAP)
Frozen Whole
Frozen Fillets
Frozen and Cleaned
Canned
Size 600-4000 gr
Shelf Life Fresh Product: 14 days
Map: 14 days
Frozen Product: 18 months
Canned: 3 years
Nutritional Values (for 100gr) Energy: 110 kcal / 461 kj
Carbonhydates: % 0,81
Protein: % 20,95
Fat: % 2,5
Saturated Fatty Acids: % 0,44
Monosaturated Fatty Acids: % 0,48
Polyunsaturated Fatty Acids: % 0,43
Salt: 0,109 gr
Phosphorus: 2423 mg/kg

 

 

 

 

gokkusagi

Rainbow Trout (ONCORHYNCHUS MYKISS):

Being a member of the Salmonidae family, the Rainbow trout can reach 80 cm length and 10 kilograms weight. If it stays in front of a dark scene, it is distinguished with its crimson stripe on its sides but that stripe is almost invisible in a bright line. Its color varies depending on the environment it lives but usually its back has a color varying from greenish to brown, sides are lighter and the abdomen area is shiny. The head and the sides have a color varying from yellow to the golden. The crimson spots are apparent. The head is shorter and the lower jaw is protuberant. The shuttle shaped bodies are silve gray on sides, grayish green on the back and white on the abdomen.

This Rainbow Trout species have been brought to North America in 1882. They also live in rivers and lakes but they usually prefer clear and fast-flowing streams.
The rainbow trout can reach 80cm length and 10kg weight. It is more suitable than the European Rainbow Trout species for the breeding. It is appreciated for its delicious meat with fewer bones.

 

Product Kind Fresh Chilled Whole
Fresh Chilled Fillets
Fresh Chilled and Cleaned
Modified Atmospheric Packaging (MAP)
Frozen Whole
Frozen Fillets
Frozen and Cleaned
Smoked
Smoked and Canned
Size 100-1500 gr
Shelf life Fresh Product: 12 days
MAP: 12 days
Frozen PRoduct: 18 months
Can: 3 years
Nutritional Value (for 100 gr) Energy: 128 kcal / 536 kj
Carbonhydrates: % 0,06
Protein: % 18,69
Fat: % 5,94
Saturated Fatty Acids: % 1,7
Monounsaturated Fatty Acids: % 3
Polyunsaturated Fatty Acids: % 1,9
Salt: 0,15 gr
Phosphorus: 2380 mg/kg