February 27, 2018

Fish & Seafood

seabass

Seabass, with its high economic and nutritional value, and its characteristic delicious taste seabass has a big share of the seafood world. Naturally growing in Marmara, Black Sea and Aegean Sea and farming in West and South-West coasts, seabass takes its unique taste from deep seas and special feeding techniques. Grilled, baked and steamed are the most popular cooking styles in serving healthy and awesome tastes with seabass.

Latin Name : Dicentrarchus labrax
Market Size : 300-600 gr– 1 kg up
Available : 12 month

seabream

Seabream, worldwide in all cuisines is the most popular choice of fish lovers. From Aegean to Mediterranean grows in all our seas and reach to its highest flesh quality. With its white meat and well balanced fat levels it is the actor of good cooking experiences. As it is the premium actor of our export markets with its big potential.

Latin Name : Sparus aurata
Market Size : 300 – 600 gr
Available : 12 month

crab

Blue crabs are found in brackish coastal lagoons and estuaries. With its high protein and mineral values, unsaturated fatty acids Blue crab has a big demand from European Countries.

Paddle like appendages and other special characteristics place the blue crab into the family of swimming crabs, it is the strong mussel in these swimming legs that provides the seafood market with the highly prized lump or backfin meat.

 


shrimp2

 

Shrimp have high levels of omega-3 fatty acids and low levels of mercury. Usually shrimp is sold whole, though sometimes only the meat of shrimp is marketed. As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy.

 

 


seafood

 

Sepia is a genus of cuttlefish in the family Sepiidae, encompassing some of the best known and most common species. The cuttlebone is relatively ellipsoid in shape. All cuttlefish inhabit tropical/temperate ocean waters. They are mostly shallow-water animals and are seen in most aquatic environments of the world, except the Americas.Its white and juicy flesh has a genuine flavor.

 

 

(Source: turkishseafood.org.tr)