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Black & red tilapia · Vietnamese pangasius · yellowfin tuna · red mullet · John Dory · gurnard · Nile perch · pike-perch · escolar
| Tilapia du Nil noir | Oreochromis niloticus · Chine/Vietnam · Filets, entiers G&S |
| Tilapia rouge | Oreochromis niloticus · Vietnam · Entiers G&S, steaks |
| Pangasius (Panga) | Pangasius hypophthalmus · Vietnam · Filets skinless, steaks |
| Rouget barbet | Parupeneus heptacanthus · Vietnam · Filets skin on 20-120g |
| Perche du Nil | Lates niloticus · Tanzanie · Filets skinless 300-1000g |
| Sandre (Pike perch) | Stizostedion lucioperca · Kazakhstan · Filets skin on |
| Thon Albacore | Thunnus albacares · Indonésie · Lombes et steaks IWP |
| Escolier noir (Butterfish) | Lepidocybium flavobrunneum · Indonésie · Filets et portions IVP/IWP |
| St Pierre (John Dory) | Zeus faber · Chine · Filets skin on 100-300g |
| Grondin rouge (Red gurnard) | Lepidotrigla microptera · Chine · Filets skin on 100-200g |
| Poisson-chat (Catfish) | Vietnam · Entier 300-800g |
This section brings together the species that answer a different need from the premium range: consistent supply, controlled cost and predictable portioning. They are the workhorses of contract catering, quick service and high-volume retail.
Tilapia, available in black and red varieties, is farmed extensively and offers firm white flesh with a neutral taste that takes sauces and marinades well. Vietnamese pangasius is the highest-volume farmed whitefish in the world, valued for its uniform fillets, absence of bones and very stable cost.
Glazing percentages vary widely on these references, and they are where price differences between suppliers usually come from. A fillet at 30% glazing contains 30% ice by weight. When comparing offers, convert to a price per kilo of actual fish before deciding — on high-volume species the difference compounds quickly across a year.
Available as loins and steaks, yellowfin tuna serves both the grill and raw preparations. For tartare, tataki or poke, specify the intended use when ordering: the handling and freezing standards required for raw service are not the same as for cooked.
These species sit between the volume range and the premium range. Red mullet is prized for its distinctive flavour and its presentation on the plate. John Dory gives thick, firm white fillets suited to fine dining. Gurnard is an economical alternative with firm flesh that holds well in soups, bouillabaisse and stews.
Nile perch produces large, thick, boneless white fillets, well suited to portioning for catering. Pike-perch is a freshwater fish with fine white flesh, a classic of northern and eastern European cooking. Escolar has rich, oily flesh with a buttery texture; it is best served in modest portions, as its high fat content does not suit large servings.
The decision is rarely about quality in the abstract — it is about what the plate has to deliver. Where the fish is the centrepiece and the customer is paying for it, the premium range earns its price. Where the fish is a component in a composed dish, a sauce-based preparation or a fixed-price menu, these species deliver the same function at a cost that protects the margin. Many of our customers carry both, and use them for different parts of the menu.