Blue whiting (Micromesistius spp.) is a codfish. Of this genus there are actually 2 species. The smaller one is the Micromesistius poutassou, which is found in the North Atlantic Ocean.  The bigger sized Micromesistius australis is a fish of the sub-Antarctic waters. Both are versatile and used for many different purposes such as natural or battered fillets, and even drying.

Mackerel (Scomber spp.) is a pelagic fish and belongs to the large family of Scombridae. Mackerel is a migratory fish and a fast traveler. The catch is therefore seasonal. Scomber scombrus (Atlantic), Scomber japonicus (Atlantic & Pacific) and Scomber australasicus (South Pacific) are amongst the most important and extensively fished. The oil content in the fish can reach up to 30% and is very rich in omega 3 acids.

Herring of the Atlantic Ocean, Clupea harengus, is perhaps the oldest staple food of Europe and is still important to date. Already during the early Middle Ages it was salted and smoked, which enabled transport and trade across the continent. An important representative of the European pelagic biomass. During the whole year the various stocks have their spawning time in different periods. The meat is delicate yet distinctive in taste. It is rich in omega 3 acids.

Hake (Merluccius spp.) is a demersal fish of which the various species (hubbsi, gayi, productus, capensis and many more) all come from the cod (Gadiformes) family. It is found in most parts of the world oceans. The meat is lean and bright of colour.

Sardine belongs to the large Clupeidae family, and is closely related to herring. It is a staple food mostly used in canned form. The name sardine is often used to denote many species such as Sardina pilchardus, Sardinops sagax, Sardinella aurita, Sardinella longiceps, all belonging to the pelagic kind.

Horse mackerel (Trachurus spp.) is often referred to as jack mackerel and belongs to the Carangidae genus. The commercial range in Europe is limited compared to Africa and Asia. In Eastern Europe the use is for smoking mostly. It is an important food component in Japan. The species Trachurus trachurus, Trachurus murphyi and Trachurus declivis are commercially important. It is a pelagic fish. The meat resembles that of mackerel and is also fatty and rich in omega 3 acids.