Choosing the right species is about more than taste. Fat content, texture, yield, seasonality and price all affect how a fish performs in a kitchen, on a retail counter or on a processing line.
Pelagic fish: oily, flavourful, seasonal
Pelagic species live in open water and swim in shoals. Sardine, horse mackerel, mackerel, anchovy and bonito are typical examples. They are usually oily and rich in omega-3, with strong flavour and good value. They suit grilling, curing, smoking, marinating and canning, but they are perishable and some are histamine-sensitive, so cold chain discipline matters.
Demersal and whitefish: lean and versatile
Demersal species live near the seabed. Hake, monkfish, skate, sole, plaice and scabbardfish are lean, with white flesh and mild flavour. They suit frying, baking, steaming and stews, portion well into fillets and steaks, and are popular in food service and with children.
Cephalopods: squid, cuttlefish and octopus
Cephalopods offer high yield with no bones and freeze well. Freezing even helps tenderise octopus. Squid suits rings and grilling, cuttlefish keeps its shape in stews and rice dishes, and octopus is a premium item in Iberian cuisine.
A quick decision guide
- Budget menus and volume: horse mackerel, chub mackerel, Argentine squid, hake.
- Premium whole fish: sea bass, gilthead seabream, red porgy, red mullet.
- Boneless portions: monkfish, Nile perch, meagre, blue shark steaks.
- Raw preparations: tuna, salmon, sea bass, after freezing as EU law requires.
Gialmar's catalogue covers 36 species across these groups, fresh and frozen. Our team can help you build a range around your menu, season and budget.
Frequently asked questions
Which fish is best for frying?
Small pelagic fish such as horse mackerel, small sardines and anchovy, and lean whitefish such as hake, plaice and sole.
Which species are available all year?
Frozen products such as squid, hake, Nile perch, monkfish and tuna are available year-round; fresh local species depend on season and landings.
Related guides
- Hake fish: what it is, which fillets to buy and how to cook hake
- Monkfish guide: what it tastes like and how to cook monkfish tail
- Sea bream vs sea bass: differences, taste and how to cook them
- Frozen squid and octopus: how to buy, thaw and cook them
- IFS Food certified seafood suppliers: what buyers should check
- Buying fish at Portugal's fishing ports