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Turbot · Dover sole · Greenland halibut · haddock · skate · brill · Icelandic Arctic char · Norwegian Atlantic salmon (Trim C/D/E fillets, IVP & IQF portions)
| Whole turbot (Psetta maxima) | Netherlands · 250g–3 kg+ · glazing 20-30% · 5-15 kg |
| Turbot fillets (farmed) | Spain · 100-600g · 5 kg · 20% |
| Whole Dover sole (Solea solea) | Netherlands · 170-500g · 10 kg · 30% |
| Greenland halibut (Reinhardtius hippoglossoides) | Greenland · fillets 300-800g · 10 kg · 20% |
| Whole brill (Scophthalmus rhombus) | Netherlands · 250-1000g · 5-10 kg · 25-30% |
| Plaice / grey sole · lemon sole | Netherlands · whole and fillets |
| Haddock | Netherlands · whole 300-700g · fillets 100-200g |
| Skate wings | Netherlands · wings 150-1000g · 5-10 kg · 20% |
| Arctic char (Salvelinus alpinus) | Iceland · skin-on fillets 150-400g · 5 kg · 5-20% |
| Atlantic salmon (Salmo salar) | Norvège · Filets Trim C/D/E · Portions IVP & IQF · 100-250g |
| Coho salmon ASC | Chile · Trim D fillets · 10 kg |
| Chum Salmon H&G | Canada · 20-25 kg |
The North Sea, fished mainly out of Dutch ports, produces the most highly valued species in European cooking: turbot, Dover sole, brill, skate and squid. Dutch vessels use specific techniques — flyshoot, a fast seine method, and beam trawl — that bring fish aboard alive or very fresh, after which they are frozen rapidly on board to preserve quality.
Turbot (Psetta maxima) is considered one of the finest fish in French and European cooking; Escoffier called it the king of sea fish. Its thick, firm, white and deeply flavoured flesh, gelatinous fins and delicate skin make it the prestige centrepiece of serious kitchens. Frozen from the Netherlands, it becomes accessible to restaurants that cannot source fresh turbot year-round. Available from 250g to over 3kg.
North Sea Dover sole (Solea solea) is fished between northern France, Belgium and the Netherlands. Its fine, delicate and lightly sweet flesh, firm when cooked, is irreplaceable for sole meunière, sole Colbert and the classic repertoire. In IQF frozen form from the Netherlands:
Greenland halibut (Reinhardtius hippoglossoides) is caught in the cold deep waters of the North Atlantic. Its semi-fatty flesh, around 12 to 15% fat and lightly pink, is very rich in omega-3 and prized for its melting texture when steamed or poached. Available as skin-on fillets (400-800g) and skinless (300-700g) in 10kg.
Norwegian Atlantic salmon (Salmo salar) is the global reference for farmed salmon. Its red-orange, rich and flavourful flesh, GMO-free and raised on sustainable feed, is a fixture in restaurants, catering and retail. Martigane carries the full range.
Trim designates the level of trimming: Trim C is standard, with fins removed; Trim D is more heavily trimmed with cleaner flanks; Trim E is premium skinless, with the belly fat removed. The higher the trim, the higher the usable yield and the higher the price. Sizes run from 700g to 2400g per fillet, individually vacuum packed.
Comparing trims on price per kilo is misleading. A Trim E costs more per kilo but arrives ready to portion with almost no waste, whereas a Trim C requires trimming labour and produces offcuts. Below a certain volume the higher trim usually wins on cost per plated portion; above it, if you have the kitchen capacity and a use for the offcuts — rillettes, tartare, staff meals — the lower trim can be the better buy. Work it out on your own yield, not on the headline price.
Portions are pre-cut to unit weight, the dominant format in food service and retail. Available in 100g, 125g, 150g, 175g, 200g, 225g and 250g depending on reference. IVP, individually vacuum packed, gives the best storage protection; IQF allows you to take single portions without defrosting a whole case.