Pelagic

Blue whiting belongs to the cod family and is a pelagic schooling fish that primarily inhabits the mid-water columns of the Northeast Atlantic and the Mediterranean Sea. It's typically found at depths between 100 and 600 meters, though it can undertake daily vertical migrations closer to the surface. Blue whiting rarely exceeds 50 cm in length and usually weighs no more than 800 grams. The main spawning occurs west of the British Isles during the winter months (February-April), and blue whiting fishing is active at various times throughout the year, depending on stock movements. Its fish meat is white and lean, making it highly suitable for processing into fishmeal and fish oil. However, it's also a tasty food fish that can be used in a variety of dishes.

Capelin belongs to the salmon family and is a pelagic schooling fish that thrives in cold, Arctic, and boreal waters of the North Atlantic, North Pacific, and Arctic Ocean. It primarily lives in the upper water layers, often in temperatures near freezing. Capelin is a small fish, rarely exceeding 20 cm in length and usually weighing under 50 grams. The main capelin fishery is linked to the large spawning migrations that typically occur from January to March, depending on the spawning stock and region. This fish is a key species in the marine ecosystem and an important food source for cod, seals, and seabirds. Capelin meat is lean and mild in flavor, and due to its high nutritional content and abundant occurrences, it's mainly used for the production of fishmeal and fish oil, but it also serves as excellent bait and can be smoked or salted.

Herring is a schooling fish that thrives across large areas of the North Atlantic and the North Sea, often in coastal regions, and adapts to a wide range of water temperatures. It's a relatively small fish, rarely exceeding 40 cm in length, but plays a crucial role in the marine ecosystem and supports a significant fishery. Herring fishing occurs at different times depending on the stock, with the main spring spawning herring season from January to March, and summer spawning herring from June to August, making it available year-round. Herring meat is tender, rich in omega-3 fatty acids, vitamin D, and B12, and is excellently suited for various preparation methods such as smoking, salting, marinating, frying, and grilling.