Cod (40-90 cm)

Meat: dense, white, juicy, delicate, a mild sweetish flavor, few bones

Garfish (100 cm)

Meat: dry, mild

Flounder (25-30 cm)

Meat: white, juicy, mild

Turbot (100 cm)

Meat: white, delicate taste

Sieja

Meat: white, delicate, fatty, easily separates from the few bones it has. often served sautéed, also delicious grilled and smoked

Sole (50 cm)

Meat: one of the rarest fish with a delicate taste, the meat is white, lean, and firm, easily separates from bones.

Eel (50-150 cm)

Meat: superb white, delicate, firm and juicy mean, very few fish bones. However, it is pretty fatty and indigestible.

Salmon / Trout (65-120 cm)

Meat: dense, fatty, juicy, of a pink-orange color, with a strong flavor, few bones

Roach

Meat: white and lean, pretty bony

Pike
a freshwater fish, found in the sea near river estuaries.

Its meat is white, lean, dense, dry and full of fish bones.

Hake (60 cm)

Meat: soft, white, delicate flavor, few bones

Pollock (30-60 cm)

Meat: not too bony, lean, white, delicate flavor

Halibut (60-120 cm)

Meat: dense, white, fatty, with a delicate flavor, mildly bony

Bass

Meat: white, firm, lean with few bones

Pike Perch

meat: white, delicate,

Ruff (10-15 cm)
The smallest fish form the pike family. Meat: white, firm, lean and few bones

Trout

Meat: pale pink, lean, delicate flavor, not very bony