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Our solutions

Our solutions are based on products that provide the highest quality, as well as nutritional and culinary values.


Our products have been known to people for millennia and are invariably perfect! We invite you to read below. Let yourself be convinced.

Atlantic salmon (Latin Salmo salar) - also called the Noble salmon is undoubtedly one of the most recognized fish in the world. This is the living gold of the Norwegian fjords. The meat of the noble salmon can take up to 15 shades - from pale pink to deep purple - and it is one of the best sources of Omega-3 fatty acids. Salmon is obtained from both open-sea fishing (the so-called wild salmon) being actually the oceans - the Atlantic, as well as from aquaculture farming amid the Norwegian fjords.

Atlantic salmon

Rainbow trout (Latin Oncorhynchus mykiss) is a freshwater but socially diverse fish - there is a sedentary variety and a migratory variety, flowing into the sea and returning for spawning to fresh waters. It is a tireless and eternally hungry hunter. It loves to hunt for insects flying over the water, which fishermen keenly take advantage of.

Rainbow trout

The homeland of the rainbow trout is North America, but it has been artificially disseminated almost everywhere in the world. It can be found in many rivers, lakes or ponds, yet it does not occur there naturally (apart from America). All specimens come from stocking, or are "deserters" from fish farms. A trout is a dietary meal, low in calories and at the same time rich in microelements, vitamins and – needless to say - Omega-3 fatty acids.

Atlantic cod (Latin Gadus morhua) - for centuries hosted on the tables of northern and western Europe as well as both Americas. According to some views, the cod has contributed to the discovery of North America long before Columbus's expedition. It's just that the preventive fishermen did not reveal the location of their best fisheries. It is enough to add that it has become part of the culinary culture of many countries - the English "fish and chips" is prepared mainly from a cod. In Brazil and Portugal it is served on Christmas Eve, the Germans and the Danes love to fish it, and even in Croatia it plays a big role in the national cuisine.

Atlantic cod

In Russia, the liver from a cod is particularly valued – and right so because it is a very valuable source of vitamins and polyunsaturated fatty acids. A dried cod is the famous stockfish. Both a cod grown in fish farms located among the Norwegian fjords and a wild cod caught in the Atlantic waters are available commercially

Royal Dorada (Latin Sparus aurata) - a favorite fish of ancient Romans, ideal for eating baked or grilled. Also loved by foodies as an irreplaceable sushi ingredient. It owes its name to the silver-coloured head and a golden stripe between the eyes.

Royal Dorada

Dorada is a valuable source of ingredients with pro-health effects, such as polyunsaturated fatty acids, iron, vitamin B12. It has white, tasty meat and at the same time a small amount of bones. Dorada on gourmets’ tables comes mainly from fish farms in the Mediterranean Sea and Canary Islands.

Sprat (Latin Sprattus sprattus) is a small fish from the herring family. It occurs mainly in the waters surrounding the Old Continent. In the depths of the Eastern Atlantic from Norway to Gibraltar and in the Baltic, North, Mediterranean and Black Seas. Sprat is a nice fish for chefs - you do not have to scale, skin or fillet it. It is ideal for smoking, grilling or marinating. Sprats did not allow themselves to be "domesticated" and their entire stock comes from fishing.


Mackerel, Atlantic Mackerel (Latin Scomber scombrus) is one of the most delicious and healthiest fish. Its meat contains twice as much Omega-3 fatty acids as salmon. Ladies may be interested in the fact that mackerel is a rich, natural source of coenzyme Q10 which delays the aging process.

Mackerel, Atlantic Mackerel

As an extremely fatty fish, mackerel is ideal mainly for smoking, pastes and salads. It occurs mainly in the Atlantic waters along the northern coasts of America and Europe. But it can also be found in the North, Baltic, Mediterranean and Black seas. It reaches the age of even up to 20 years, unless it is previously caught. As in case of a sprat, all of its supply comes to us as a result of fishing.

Halibut (Latin Reinhardtius hippoglossoides) - it is definitely a cold fish, it occurs mainly in the waters around the North Pole, the temperature of which does not exceed 6 degrees Celsius. Brrrr. Adult halibuts like to take a siesta and usually rest at the bottom lying on the right side. Like other fish, halibut is a rich source of vitamins, microelements and unsaturated fatty acids.


The most value will be provided by roast or grilled halibut, slightly less when fried in a pan. The fat contained in halibut has analgesic properties, it soothes stiffness and joint pain, which accompany rheumatic problems. Halibut reaches our tables thanks to fishing in cold Arctic waters.

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ul. Tartaczna 35, 83-050 Kolbudy, Poland

ul. Orzechowa 5, 80-175 Gdańsk, Poland

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