What kinds of fish swim in the Delamaris cans?

We mainly use four types of fish, namely sardines, mackerel, tuna fish and anchovies. A short description of each species is given below.

Mackerel (Lat. Scomber spp.) are used for products that combine fish and vegetables, in fillet form and in the Turistična pašteta pâté. It is a blue fish caught all over the world. It has a slender, streamlined body and a deeply forked tail. Its belly is silver and the body is covered in very small scales. It mainly feeds on sardines and so shoals of mackerel are usually found closely following large shoals of sardines and other small fish. Fishermen therefore usually catch them together. The mackerel form large shoals near the sea surface. As they are caught in large quantities and go to waste quickly, they are often canned. Mackerel grow up to 45cm and can reach the weight of up to 1kg, but the average size of this fish is around 30cm in length and up to 500g in weight, and this kind is also used in the Delamaris products. It reaches sexual maturity in its third year, but can live up to 20 years. The meat of this fish is tasty and of a darker colour, and it can contain a lot of fat. It can be marketed as fresh, frozen, smoked or canned.

For our products featuring sardines, the fish used is the blue fish, sardine, bearing the Latin name of Sardina Pilchardus. It got its name after the Italian island of Sardinia where this fish was once found in great abundance. Today, it can be found living in shoals in the Adriatic and the Mediterranean sea, as well as in the Atlantic ocean. For the Delamaris products, we use the Adriatic sardine which has a special flavour. In the winter, when it spawns, it withdraws to deep waters, but comes near the coast in the summer. It has a slim, streamlined body with quite large scales and upwards-jutting jaws. Its back is bluish-silver, while the sides and the belly are white and silver. It grows 20 to 25 cm. The sardine is classified as a fatty fish (an autumn sardine is fattier and tastes better) but its delicious meat makes it one of the most sought after types of blue fish. It is most often caught by night when it comes near the surface to feed on planktonic and larger organisms.

Tuna fish (Lat. Thunnus spp.) is a large white fish living in tropical and sub-tropical seas all over the world. It has a strong and streamlined body, rounded in section which helps it swim fast. Its head is large and pointed, with the body being dark blue on the upper side, and greyish or silver on the lower half and towards the head. It feeds on other fish, crabs and squid. It is sensitive to too low oxygen concentrations and can therefore be found up to 250m below the surface. Another characteristic of tuna fish is that it can survive in quite cold seas despite having a higher body temperature. It breeds in the summer. A tuna fish grows up to four metres long and can reach a weight of up to 600 kilograms. Its average weight is around twelve kilograms. Tuna fish is a highly esteemed fish and trading with it represents a huge business (app. 4 million tons are caught annually), which is why it also became one of the most endangered fish in the sea. There are several ways of catching tuna fish which have been developed over the years as its popularity grew. Three years ago, the International Commission for the Conservation of Atlantic Tunas (ICCAT) reached a decree according to which catching tuna fish is only allowed in the first half of the year.

Anchovy (Lat.Engraulis spp.) is a smaller fish which grows 15 to 20cm in length. It has a slender, streamlined body with jutting jaws. Its back is green-blue, while its sides and belly are silver. It has a darker longitudinal stripe on the sides. There are many types of anchovies that can be found in abundance in the Mediterranean, and this fish species is also present in the Atlantic, Indian and the Pacific oceans but not in waters that are either too warm or too cold.



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