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Sole, the king of the flatfishes

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Sole, the king of the flatfishes

One of the most widely consumed white fish in many parts of the world.

Sole (Solea vulgaris), also called common sole, is a species of flatfish of the soleidae family.

The body is ovoid and flattened on both sides, protected by small scales. It has a small, semicircular mouth, with nostrils in its blind area. Its dorsal and anal fins are almost joined to the tail by a membrane. And, when it senses that it is in danger, it flaps its fins to cover itself with sand and bury itself completely.

During the day it remains almost motionless as it is mainly nocturnal. The female lays between 100,000 and 150,000 eggs of 1.5 mm in diameter.

It inhabits the Spanish Atlantic coasts, the Mediterranean Sea and the Atlantic Ocean. It is found on sandy or muddy bottoms at a depth of 100 m, and in temperate temperatures.

The fishing season runs from January to April. The fishing gear used to catch them are gill nets and trawls.

Its flesh is firm, succulent, with a light fat content and very easy to flake, and it is considered a white fish with multiple health benefits.

Sole, the king of the flatfishes

One of the most widely consumed white fish in many parts of the world.

Sole (Solea vulgaris), also called common sole, is a species of flatfish of the soleidae family.

The body is ovoid and flattened on both sides, protected by small scales. It has a small, semicircular mouth, with nostrils in its blind area. Its dorsal and anal fins are almost joined to the tail by a membrane. And, when it senses that it is in danger, it flaps its fins to cover itself with sand and bury itself completely.

During the day it remains almost motionless as it is mainly nocturnal. The female lays between 100,000 and 150,000 eggs of 1.5 mm in diameter.

It inhabits the Spanish Atlantic coasts, the Mediterranean Sea and the Atlantic Ocean. It is found on sandy or muddy bottoms at a depth of 100 m, and in temperate temperatures.

The fishing season runs from January to April. The fishing gear used to catch them are gill nets and trawls.

Its flesh is firm, succulent, with a light fat content and very easy to flake, and it is considered a white fish with multiple health benefits.

Sea bass the white Christmas fish

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Sea bass the white Christmas fish

Depending on the time of year and the salt water, it can be a white or semi-fatty fish.

The sea bass (Dicentrarchus labrax), also known as sea bass, is a species of perciform fish of the family Moronidae. The body is elongated (between 10 and 100 cm in length), deep and covered with large scales. It has two dorsal fins and a strong, broad and slightly forked caudal fin, perfectly adapted for swimming. 

Males reach sexual maturity at two years of age and females at three. Each female can lay up to 250,000 eggs per kg of weight.

Its colour is variable, ranging from dark grey on the back to white on the belly.

It inhabits the Mediterranean Sea and the Atlantic Ocean, from the African coasts (Senegal) to Norway. It can be found at depths of up to 100 m, although it is more common in shallow zones; frequent on rocky bottoms, soft sandy or muddy bottoms and in underwater meadows.

The fishing season runs from November to March. The fishing gear used to catch it are gillnets, hooks and aquaculture; and the minimum size is 22 to 36 cm in length.

It is a white fish with a high biological value compared to most fish, as well as vitamins and minerals, and is highly appreciated for its culinary value.

Sea bass the white Christmas fish

Depending on the time of year and the salt water, it can be a white or semi-fatty fish.

The sea bass (Dicentrarchus labrax), also known as sea bass, is a species of perciform fish of the family Moronidae. The body is elongated (between 10 and 100 cm in length), deep and covered with large scales. It has two dorsal fins and a strong, broad and slightly forked caudal fin, perfectly adapted for swimming. 

Males reach sexual maturity at two years of age and females at three. Each female can lay up to 250,000 eggs per kg of weight.

Its colour is variable, ranging from dark grey on the back to white on the belly.

It inhabits the Mediterranean Sea and the Atlantic Ocean, from the African coasts (Senegal) to Norway. It can be found at depths of up to 100 m, although it is more common in shallow zones; frequent on rocky bottoms, soft sandy or muddy bottoms and in underwater meadows.

The fishing season runs from November to March. The fishing gear used to catch it are gillnets, hooks and aquaculture; and the minimum size is 22 to 36 cm in length.

It is a white fish with a high biological value compared to most fish, as well as vitamins and minerals, and is highly appreciated for its culinary value.

New photovoltaic plant of Frigorífics Ferrer in the delegation of Mercabarna

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New photovoltaic plant of Frigorífics Ferrer in the delegation of Mercabarna

FRIGORIFICS FERRER, SA. has invested in a new 393.42 kWp photovoltaic installation at the Mercabarna plant in Barcelona.

Through this project, an annual energy production of 471,388.18 kWh will be achieved with renewable energy sources.

This project is part of the programme of incentives linked to self-consumption and storage, with renewable energy sources, as well as the implementation of renewable thermal systems in the residential sector, within the framework of the Recovery, Transformation and Resilience Plan, financed by the European Union – NextGenerationEU.

New photovoltaic plant of Frigorífics Ferrer in the delegation of Mercabarna

FRIGORIFICS FERRER, SA. has invested in a new 393.42 kWp photovoltaic installation at the Mercabarna plant in Barcelona.

Through this project, an annual energy production of 471,388.18 kWh will be achieved with renewable energy sources.

This project is part of the programme of incentives linked to self-consumption and storage, with renewable energy sources, as well as the implementation of renewable thermal systems in the residential sector, within the framework of the Recovery, Transformation and Resilience Plan, financed by the European Union – NextGenerationEU.

Sea bream, the fish sensitive to cold temperatures

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Sea bream, the fish sensitive to cold temperatures

Mostly diurnal fish with a very energetic defence during capture.

Sea bream (Sparus auratus) of the sparidae family, is a fish characterised by a tall, oval, compressed body with a long, single dorsal fin. It can reach sizes of around 70 cm, although 30-40 cm are more common. Weight most often around 500 g. All are males in early life, becoming females with age.

They normally live in shoals in shallow waters on sandy or rocky bottoms, between 5 and 30 m deep, although they can reach up to 150 m during the breeding season. In winter, it lives at greater depths, around 30 m. In summer, it is usually found near the surface, in harbours. It is a carnivorous species that feeds on bivalves, crustaceans, fish,…

The gear used for its fishing is trawling, gillnetting, seining, hooks and aquaculture. Fishing for sea bream is very seasonal and is limited to the autumn months. However, farmed sea bream is farmed in most Mediterranean and some Atlantic countries. This has allowed a regular annual supply and a good quality-price ratio.

Sea bream, the fish sensitive to cold temperatures

Mostly diurnal fish with a very energetic defence during capture.

Sea bream (Sparus auratus) of the sparidae family, is a fish characterised by a tall, oval, compressed body with a long, single dorsal fin. It can reach sizes of around 70 cm, although 30-40 cm are more common. Weight most often around 500 g. All are males in early life, becoming females with age.

They normally live in shoals in shallow waters on sandy or rocky bottoms, between 5 and 30 m deep, although they can reach up to 150 m during the breeding season. In winter, it lives at greater depths, around 30 m. In summer, it is usually found near the surface, in harbours. It is a carnivorous species that feeds on bivalves, crustaceans, fish,…

The gear used for its fishing is trawling, gillnetting, seining, hooks and aquaculture. Fishing for sea bream is very seasonal and is limited to the autumn months. However, farmed sea bream is farmed in most Mediterranean and some Atlantic countries. This has allowed a regular annual supply and a good quality-price ratio.

Mullet, mud mullet or rock mullet?

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Mullet, mud mullet or rock mullet?

Two species of the mulidae family, very close to each other both in terms of commercial and gastronomic similarity.

The mud mullet (Mullus barbatus) and the red mullet (Mullus surmuletus) have in common the bright colour of their scales: red, pink and orange, which gradually fades when they lose their freshness.

Both species are caught mainly along the coasts of the Mediterranean Sea. And, the mud mullet can be found closer to the coasts, at depths between 2 and 30 m; or in the case of the red mullet at a depth of up to 100 m.

They have an elongated body of 10 to 20 centimetres and their diet is based on worms, small molluscs and crustaceans. They usually move in small schools. The mud mullet is caught with trawls, and the rock mullet with trammel nets. Autumn is a good time to eat them as there are larger catches.

The mud mullet is the most characteristic in Mediterranean markets.

Mullet, mud mullet or rock mullet?

Two species of the mulidae family, very close to each other both in terms of commercial and gastronomic similarity.

The mud mullet (Mullus barbatus) and the red mullet (Mullus surmuletus) have in common the bright colour of their scales: red, pink and orange, which gradually fades when they lose their freshness.

Both species are caught mainly along the coasts of the Mediterranean Sea. And, the mud mullet can be found closer to the coasts, at depths between 2 and 30 m; or in the case of the red mullet at a depth of up to 100 m.

They have an elongated body of 10 to 20 centimetres and their diet is based on worms, small molluscs and crustaceans. They usually move in small schools. The mud mullet is caught with trawls, and the rock mullet with trammel nets. Autumn is a good time to eat them as there are larger catches.

The mud mullet is the most characteristic in Mediterranean markets.

Bonito, the oily fish that regulates cholesterol levels

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Bonito, the oily fish that regulates cholesterol levels

It differs from tuna in that it has long pectoral fins that can reach up to 30 cm.

The bonito (Sarda sarda) is a marine fish with an ossified skeleton. Elongated, slightly compressed body. Wide mouth with conical teeth. Wavy lateral line. The two dorsal wings are placed very close to each other. Back bluish, ventral side white. Can grow up to 90 cm long and weigh up to 10 kg.

It is a great predator of fish such as horse mackerel, sardines, mackerel and mullets. It can be found throughout the Mediterranean Sea and is fished from September to March. It is caught using different methods: purse seine, trammel nets, hand lines, trolling and longlines.

Its meat is very tasty, which makes it of great commercial interest, and allows for different preparations, both cooked and raw (in the latter it is recommended to have previously frozen it at -20º for 24 hours) and it is easy to clean and fillet because it has few bones. In addition, it provides the body with omega-3, which are polyunsaturated fatty acids that help regulate the level of cholesterol in the blood and also reduce the risk of cardiovascular diseases.

Bonito, the oily fish that regulates cholesterol levels

It differs from tuna in that it has long pectoral fins that can reach up to 30 cm.

The bonito (Sarda sarda) is a marine fish with an ossified skeleton. Elongated, slightly compressed body. Wide mouth with conical teeth. Wavy lateral line. The two dorsal wings are placed very close to each other. Back bluish, ventral side white. Can grow up to 90 cm long and weigh up to 10 kg.

It is a great predator of fish such as horse mackerel, sardines, mackerel and mullets. It can be found throughout the Mediterranean Sea and is fished from September to March. It is caught using different methods: purse seine, trammel nets, hand lines, trolling and longlines.

Its meat is very tasty, which makes it of great commercial interest, and allows for different preparations, both cooked and raw (in the latter it is recommended to have previously frozen it at -20º for 24 hours) and it is easy to clean and fillet because it has few bones. In addition, it provides the body with omega-3, which are polyunsaturated fatty acids that help regulate the level of cholesterol in the blood and also reduce the risk of cardiovascular diseases.

Calamari: A unique mollusc in Mediterranean waters

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Calamari: A unique mollusc in Mediterranean waters

The squid is a mollusc, of the species Loligo vulgaris. Although it does not have a shell like other molluscs, it has an internal shell as a skeleton where all its muscles are attached, which allows it to move with agility.

This beach mollusc can reach up to 60 centimetres in length and usually lives close to the coast, at depths of 15 to 600 metres. Although it is solitary by nature, it can sometimes group with other specimens to facilitate hunting and feeding.

It has a great taste, a high protein content and health benefits. To get the most out of squid, it is vital to select fresh, quality squid.

Calamari: A unique mollusc in Mediterranean waters

The squid is a mollusc, of the species Loligo vulgaris. Although it does not have a shell like other molluscs, it has an internal shell as a skeleton where all its muscles are attached, which allows it to move with agility.

This beach mollusc can reach up to 60 centimetres in length and usually lives close to the coast, at depths of 15 to 600 metres. Although it is solitary by nature, it can sometimes group with other specimens to facilitate hunting and feeding.

It has a great taste, a high protein content and health benefits. To get the most out of squid, it is vital to select fresh, quality squid.

The red shrimp of Palamós

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The red shrimp of Palamós

 One of the most appreciated treasures found in the Mediterranean Sea

The red shrimps are of the species Aristeus antennatus and usually measure from 10 to 18 centimetres in length, the genus of these can be distinguished according to the size of their shell. Although they appear almost transparent on the surface, their colour is red with a bluish tone on the shell.

This crustacean is found and weighed in the Mediterranean, usually between 1,000 and 1,500 meters deep. One of the best in our area is known is the Palamós.

The decrease in catches, coupled with strong demand, means that prices have reached exorbitant prices.

Some recipes with which red shrimp can be used are: red shrimp with garlic, cooked red shrimp, red shrimp with salt, red shrimp ceviche…

The red shrimp of Palamós

 One of the most appreciated treasures found in the Mediterranean Sea

The red shrimps are of the species Aristeus antennatus and usually measure from 10 to 18 centimetres in length, the genus of these can be distinguished according to the size of their shell. Although they appear almost transparent on the surface, their colour is red with a bluish tone on the shell.

This crustacean is found and weighed in the Mediterranean, usually between 1,000 and 1,500 meters deep. One of the best in our area is known is the Palamós.

The decrease in catches, coupled with strong demand, means that prices have reached exorbitant prices.

Some recipes with which red shrimp can be used are: red shrimp with garlic, cooked red shrimp, red shrimp with salt, red shrimp ceviche…

The rock mussel of the Delta Ebre

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The rock mussel of the Delta Ebre

The quality of the deltaic water makes these molluscs have an exquisite flavour

The autochthonous mussel of the Delta Ebre is of the Mytilus galloprovincialis species, of which its nutritional composition stands out as the great contribution of proteins and richness in iron. The mussel reaches its optimal size around June or July.

In the beginning they were collected on the rocks, but currently they are raised in artificial feedlots on the Delta coast, specifically in the bays of the Delta Ebre, the Fangar bay and the Alfacs bay.

Currently, in the Delta Ebre there are forty companies that are dedicated to the commercialization of mussels, together they produce approximately 4 million kilos a year and that vary according to the contributions of the river cabal.

The rock mussel of the Delta Ebre

The quality of the deltaic water makes these molluscs have an exquisite flavour

The autochthonous mussel of the Delta Ebre is of the Mytilus galloprovincialis species, of which its nutritional composition stands out as the great contribution of proteins and richness in iron. The mussel reaches its optimal size around June or July.

In the beginning they were collected on the rocks, but currently they are raised in artificial feedlots on the Delta coast, specifically in the bays of the Delta Ebre, the Fangar bay and the Alfacs bay.

Currently, in the Delta Ebre there are forty companies that are dedicated to the commercialization of mussels, together they produce approximately 4 million kilos a year and that vary according to the contributions of the river cabal.

Sonso, the main ingredient of the fry

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Sonso, the main ingredient of the fry

Sonso is the only specie from ammoditid family, which is found in Mediterranean Sea.

Sonso (Gymnamodytes cicerelus), its call barrinaire, trencavits or enfú in Menorca, espetolí in Mallorca and sageta or moix in the Pitiüses, its fishing starts at the beginning of March until Autumn. It lives in marine and brackish waters, between 5 and 8 meters of depth, and at an optimal temperature between 13 and 16ºC.

It is a very small and delicate-looking fish, the maximum length ever seen is 7.9 cm and they don’t usually live moret han a year. It has 4 and 6 spines along its dorsal fin and a spin on the anal fin, despite being almost transparent the color tone of its skin is light brown rose.

The first sonso from the season is the best, as it has an exquisite taste and suitable size.  For that reason so many restaurateurs take advantatge of this sonso to fill their freezers and  offer it thoughot the season.

In Catalonia there are about twenty boats that have a licenes to fish for it but with daily fees, which depend on the guidelines of the Congestion Plan, and that ensures a rational exploitation of the resource, which is why it considered a luxury product.

Sonso, the main ingredient of the fry

Sonso is the only specie from ammoditid family, which is found in Mediterranean Sea.

Sonso (Gymnamodytes cicerelus), its call barrinaire, trencavits or enfú in Menorca, espetolí in Mallorca and sageta or moix in the Pitiüses, its fishing starts at the beginning of March until Autumn. It lives in marine and brackish waters, between 5 and 8 meters of depth, and at an optimal temperature between 13 and 16ºC.

It is a very small and delicate-looking fish, the maximum length ever seen is 7.9 cm and they don’t usually live moret han a year. It has 4 and 6 spines along its dorsal fin and a spin on the anal fin, despite being almost transparent the color tone of its skin is light brown rose.

The first sonso from the season is the best, as it has an exquisite taste and suitable size.  For that reason so many restaurateurs take advantatge of this sonso to fill their freezers and  offer it thoughot the season.

In Catalonia there are about twenty boats that have a licenes to fish for it but with daily fees, which depend on the guidelines of the Congestion Plan, and that ensures a rational exploitation of the resource, which is why it considered a luxury product.