The gilthead belongs to the seabream family. The Royal gilthead is probably the most well-known. It is at its best when grilled whole or when oven baked in a salt-crust. NORDSEE offers not only the wild caught gilthead but also that from the Greek organic aquaculture.
Like pollack and whiting, the haddock belongs to the codfish family. It is common from north Norway to Iceland and down to Spain. Its white fillet has a pleasant and unmistakable taste. It is traditionally steamed and served with mustard sauce, however it also suitable for frying.
The zander belongs to the freshwater perch family. It is a very skillful hunter in larger lakes and rivers. The lean, firm fillet is ideal for frying and steaming.
