Salmon are migratory spindle-shaped fish that live between two waters. They are born in rivers (spawning between October and January) and migrate to the sea (March to June).
The young salmon generally stay 2 to 5 years in fresh water so that their physiology can adapt to life in salt water: this is called smoltification. After a few years at sea, the wild salmon return to reproduce and spawn in fresh water, in the river where they were born.
To be put on the market, salmon must be over 50 cm long. In Europe, Atlantic salmon is the most widely consumed and comes from farmed sources.
The John Dory is a flat, oval fish with bronze skin.
Turbot is a flatfish which is considered to be a luxury fish. It's a classic in European cuisine. Its firm, pearly white flesh is particularly popular in restaurants.
Line-caught whiting is a particularly delicate seawater fish. Its flesh is delicate and can deteriorate quickly; it's best to eat while very fresh.
Pollock is a delicate, subtle fish which is similar to whiting and saithe. Its quality, flavourful flesh is similar to cod. Although it's a quality fish, it's very affordable. This flavoursome fish offers real value for money and is recommended for all fans of delicate fish.
Meagre is an excellent fish which enjoys local renown; this migratory and predatory fish can, in some cases, reach a length of 1 metre and a weight of more than 50 kg.
One of the sea’s main predators, bass is the ultimate luxury fish. There are two different kinds of European sea bass, found in the Atlantic and the Mediterranean.