| Mackerel |
| (Scomber Scombrus) |
| Availability: |
Spring, Autumn & Winter. |
|
| Production Styles: |
Whole, Headed & Gutted, Gilled & Gutted, Gutted, Fillet (hand-cut & machine-cut), Butterfly Flaps. |
| Size of whole fish: |
600g+, 400-600g, 300-500g, 200-350g. |
| Herring |
| (Clupea Harengus) |
| Availability: |
Spring, Autumn & Winter. |
|
| Production Styles: |
Whole, Headed & Gutted, Deli, Butterfly Flaps, Skinless Fillet. |
| Size of butterfly flap: |
1016, 14/18, 16/24 pieces/kg. |
| Horse Mackerel |
| (Trachurus trachurus) |
| Availability: |
Autumn & Winter. |
|
| Production Styles: |
Whole. |
| Size of whole fish: |
To suit customer requirements. |
| Other Species |
| Sprat |
Whole, 40/50, 50/60 per kg. |
|
| Blue Whiting |
Whole or Fillet |
| Silver Smelt / Argintine |
Whole, Headed & Gutted, Fillet, Mince |
