Find a product to start your sourcing inquiry. Each page highlights the details that help define an offer, from species and presentation to size and packing.
18 of 26 products
Pangasianodon hypophthalmus (swai) / Pangasius bocourti (basa)
A freshwater catfish farmed in Southeast Asia, swai is one of the most widely traded whitefish fillets in the world: mild, white, boneless and consistent in size, at an accessible price. Basa is a closely related species with a slightly firmer, whiter fillet.
Order specifications
Oreochromis spp.
A farmed freshwater fish with a mild, slightly sweet white flesh that takes any preparation. Tilapia fillets are a staple of foodservice and retail programs because sizes are consistent and supply is year-round.
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Dicentrarchus labrax
A Mediterranean sea bass with delicate white flesh and fine flakes, usually sold whole for plate-size service. Farmed product gives consistent plate sizes in the 300 to 600 g range.
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Salmo salar
Atlantic salmon is the most traded farmed finfish, valued for its rich, orange-pink flesh, high fat content and consistent sizes. Harvested on production cycles, it supports weekly programs of fillets and portions.
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Scophthalmus maximus
A prized European flatfish with firm, white, gelatinous flesh, served whole or in thick fillets in fine dining. Farmed turbot provides plate-size whole fish on a regular schedule.
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Thunnus spp.
Tuna loins are the primary raw material for sashimi, poke, steaks and searing. Yellowfin and bigeye are the usual species for loins; grade is set by colour, fat and texture.
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Thunnus spp.
Ground tuna (also sold as tuna scrape or minced tuna) is used for spicy tuna rolls, poke mixes and burgers. It is produced from loin trimmings and sold frozen in blocks or bags.
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Thunnus spp.
The belly (toro in Japanese cuisine) is the fattiest cut of the tuna, prized for sashimi and grilling. Availability follows the loin cut.
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Thunnus spp.
Portion-cut tuna steaks give kitchens a fixed weight per plate without trimming loss. Cut from loins, they are sold by portion weight and grade.
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Coryphaena hippurus
Mahi-mahi (also sold as dorado) is a fast-growing pelagic fish with firm, mild, pinkish flesh that cooks up white and holds together on the grill. Foodservice buyers value it for good yield and consistent portions.
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Gadus chalcogrammus
Alaska pollock is one of the largest whitefish fisheries in the world and the base of fish sandwiches, fish sticks, surimi and value-priced fillet programs. Lean, white and mild, it is sold mostly as fillets and blocks.
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Oncorhynchus mykiss
A farmed freshwater salmonid with tender, pink to orange flesh and a milder flavour than salmon, served whole, butterflied or as fillets.
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Atheresthes stomias
A North Pacific flatfish with lean, white, delicate flesh, sold mainly as fillets for breading and frying programs.
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Sebastes spp.
Ocean perch (redfish or rockfish, depending on origin) has a mild, sweet, white flesh with a fine flake, usually sold as skin-on fillets because the red skin is part of its appeal on the plate.
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Hippoglossus stenolepis
The largest flatfish, with firm, white, lean flesh and thick fillets that suit grilling and roasting. Halibut is a premium whitefish with a defined fishing season.
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Lutjanus spp.
Red, lane, yellowtail and other snappers are warm-water reef fish with firm, lean, white flesh, sold whole for display and as skin-on fillets for the plate.
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Xiphias gladius
Swordfish has a dense, meaty, mildly sweet flesh that holds up to grilling and is sold as loins and steaks. Loins are graded by colour and bloodline.
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Cynoscion spp.
A Latin American coastal fish with firm, white, mild flesh, used widely for ceviche, frying and grilling.
Order specifications
Products shown are a sourcing reference. Availability, origin, formats, and specifications are confirmed for each offer.
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