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Alaska pollock Theragra chalcogramma Alaska pollock Pacific herring Clupea pallasii Pacific herring Pacific salmon Oncorhynchus Pacific salmon Squid calamari Berryteuthis magister Squid calamari Atka mackerel Pleurogrammus monopterygius Atka mackerel Threadfin hakeling Laemonema longipes Threadfin hakeling

 

 THREADFIN HAKELING

Laemonema longipes

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Our ships harvest it in the Exclusive Economic Zone of Japan. In terms of flavour and cooking methods the meat is very similar to hake. Harvesting starts in March and ends in October-December.

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  11 kg frozen glazed blocks, in poly bags
  Freezing method: frozen at sea
  Product: Laemonema H/G 
FACTS

Latin Name: Laemonema longipes
Family: Moridae
Fishing Location: FAO 61 (the Exclusive Economic Zone of Japan) and in the South Kuril Zone
Catching Season: March to December
Catching Method: trawl
Freezing Method: frozen at sea
Product: Laemonema H/G

 
ABOUT

A North Pacific representative of pelagic white fish. Our ships harvest it in the Exclusive Economic Zone of Japan. In terms of flavour and cooking methods the meat is very similar to hake. Harvesting starts in March and ends in October-December. We produce HGT, where head, shoulder bones and guts are removed without a cut on the stomach. The thin tail part (one quarter of total fish length) is also removed.

Nutrition (per 100g): Kcal - 67,2, protein - 15.9 g , fat - 0.4 g,

  

Vitamins (per 100g): 
PP - 3,24 mg, E - 0,2 mg, B6 - 0,07 mg, B2 - 0,03 mg, B1 - 0,01 mg

Chemical composition, biomass (%): 
Head 21.8; fillet 52.6; bones and fins 12.0; guts 3.3; total fat 4.6, protein 11, ash 1.3

Link to WIKI:

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PACKING AND SIZE

11 kg frozen glazed blocks, in poly bags