Lerøy Turkey is a subsidiary of Lerøy Seafood Group, the world's second largest producer of Atlantic salmon. Lerøy Turkey started farming salmon in Turkey in 1991 and established a 3000m2 processing facility in 2000 with 5000 tons of annual processing capacity. It is a leading seafood company in Turkey with experience distributing Norwegian seafood for 15 years and potential for growth. The document provides information on Lerøy Turkey's certifications, facilities, products including salmon, trout, seabass, and local shrimp packaged using MAP packaging. Product information includes nutritional values, shelf life and packaging details.
Now we are produce Frozen seafood and Fresh Seafood in all over world at very competitive price. We are also deals in Steamed Sterilized Fish Meal, Dehydrated Squid Meal, Sundry Fish meal and Much More.
Meat, wild game, poultry and fish are all low-acid foods. Canning of low-acid foods requires special care to destroy the spores of Clostridium botulinum, Otherwise, those spores can germinate after processing and during storage, producing a deadly toxin.
Today, we use pressure canner to process low acid foods, such as meat. A pressure canner will destroy botulinum spores, ensuring safety while still maintaining quality.
Our Product catalogue - Standard & Partners LtdEmesure Mark
Looking for an international company that has the financial capacity & integrity to do business with in the area of agric commodity, fmcg, food products?
Standard and Partners Ltd is your best partner for international trade.
We source and deliver products from around the globe.
From factory to supermarket shelf or refrigerator, we can
provide the supply, marketing and packaging solution for our clients
Please go through our product catalogue presentation. And visit our website.. www.standardandpartnersltd.com
Our Product catalogue2 - Standard & Partners LtdEmesure Mark
Looking for an international company that has the financial capacity & integrity to do business with in the area of agric commodity, fmcg, food products?
Standard and Partners Ltd is your best partner for international trade.
We source and deliver products from around the globe.
From factory to supermarket shelf or refrigerator, we can
provide the supply, marketing and packaging solution for our clients
Please go through our product catalogue presentation. And visit our website.. www.standardandpartnersltd.com
Now we are produce Frozen seafood and Fresh Seafood in all over world at very competitive price. We are also deals in Steamed Sterilized Fish Meal, Dehydrated Squid Meal, Sundry Fish meal and Much More.
Meat, wild game, poultry and fish are all low-acid foods. Canning of low-acid foods requires special care to destroy the spores of Clostridium botulinum, Otherwise, those spores can germinate after processing and during storage, producing a deadly toxin.
Today, we use pressure canner to process low acid foods, such as meat. A pressure canner will destroy botulinum spores, ensuring safety while still maintaining quality.
Our Product catalogue - Standard & Partners LtdEmesure Mark
Looking for an international company that has the financial capacity & integrity to do business with in the area of agric commodity, fmcg, food products?
Standard and Partners Ltd is your best partner for international trade.
We source and deliver products from around the globe.
From factory to supermarket shelf or refrigerator, we can
provide the supply, marketing and packaging solution for our clients
Please go through our product catalogue presentation. And visit our website.. www.standardandpartnersltd.com
Our Product catalogue2 - Standard & Partners LtdEmesure Mark
Looking for an international company that has the financial capacity & integrity to do business with in the area of agric commodity, fmcg, food products?
Standard and Partners Ltd is your best partner for international trade.
We source and deliver products from around the globe.
From factory to supermarket shelf or refrigerator, we can
provide the supply, marketing and packaging solution for our clients
Please go through our product catalogue presentation. And visit our website.. www.standardandpartnersltd.com
The Limito company was established in 2004 in Gdańsk. In the relatively short time the company became one of the leading suppliers of Norwegian salmon and other fishes and seafood in Poland.
In early March 2012, at the newly built factory of Limito in Grudziadz the first production was launched. This is one of the most modern plants in Europe. The providers of technology systems to the plant in Grudziadz were among others world leaders such as Marel Food Systems (fish processing lines from raw to finished product), Innova system (software for intelligent control of production) and Multivac (packaging machines).
We successfully export our products to the countries in Europe, Asia and Australia. The core of our offer is the Norwegian salmon in various forms: smoked, fresh and frozen. In addition to our own brand, we have also private brands in our offer.
Fish meal or fishmeal, is a commercial product made from fish and the bones and offal from processed fish.
In the UK the term fish meal means a product obtained by drying and grinding or otherwise treating fish or fish waste to which no other matter has been added.
Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
MSC Global Commercial Meeting at Seafood Expo Global | latest market update f...Marine Stewardship Council
The Marine Stewardship Council (MSC) launched its latest market figures on 7 May 2014 at the Seafood Expo Global in Brussels, Belgium, demonstrating the commitments MSC partners are making to the program.
Nicolas Guichoux, Global Commercial Director, revealed new data at the MSC's annual Global Commercial Network meeting that showed an annual rise in MSC certified products of 21% to September 2013 and a five-fold increase in four years.
larder food production BHM or B.SC(HHA) 5th SemesterManojRaheja4
This presentation contains Meaning of Larder, Equipments of Larder, Layout of Larder , common terms . coordination with other Department , yield Testing , Functions , hierarchy and sections of Larder and Responsibilities of Larder Chef
Presentation on fish processing, preservation and trasportingMuhammad Leaque
In this presentation, the information of fishes as well as methods are described to preserve fishes, i.e how to process them, how to preserve them and how to transport them.
Presentación hecha por los alumnos de segundo de FPB para explicar a sus compañeros de primero cómo se comporta un buen vendedor. La presentación la utilizaron cómo soporte para explicarles durante una hora lectiva. Formaba parte de un proyecto de centro más completo donde los alumnos de primero venden posteriormente los productos explicados en la presentación.
The Limito company was established in 2004 in Gdańsk. In the relatively short time the company became one of the leading suppliers of Norwegian salmon and other fishes and seafood in Poland.
In early March 2012, at the newly built factory of Limito in Grudziadz the first production was launched. This is one of the most modern plants in Europe. The providers of technology systems to the plant in Grudziadz were among others world leaders such as Marel Food Systems (fish processing lines from raw to finished product), Innova system (software for intelligent control of production) and Multivac (packaging machines).
We successfully export our products to the countries in Europe, Asia and Australia. The core of our offer is the Norwegian salmon in various forms: smoked, fresh and frozen. In addition to our own brand, we have also private brands in our offer.
Fish meal or fishmeal, is a commercial product made from fish and the bones and offal from processed fish.
In the UK the term fish meal means a product obtained by drying and grinding or otherwise treating fish or fish waste to which no other matter has been added.
Powerpoint presentation of "Fish and Shellfish" in Principles of food production (.
Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.
Don't forget to follow me on twitter @joviinthecity
Thank You!
xoxo
-Jovi
MSC Global Commercial Meeting at Seafood Expo Global | latest market update f...Marine Stewardship Council
The Marine Stewardship Council (MSC) launched its latest market figures on 7 May 2014 at the Seafood Expo Global in Brussels, Belgium, demonstrating the commitments MSC partners are making to the program.
Nicolas Guichoux, Global Commercial Director, revealed new data at the MSC's annual Global Commercial Network meeting that showed an annual rise in MSC certified products of 21% to September 2013 and a five-fold increase in four years.
larder food production BHM or B.SC(HHA) 5th SemesterManojRaheja4
This presentation contains Meaning of Larder, Equipments of Larder, Layout of Larder , common terms . coordination with other Department , yield Testing , Functions , hierarchy and sections of Larder and Responsibilities of Larder Chef
Presentation on fish processing, preservation and trasportingMuhammad Leaque
In this presentation, the information of fishes as well as methods are described to preserve fishes, i.e how to process them, how to preserve them and how to transport them.
Presentación hecha por los alumnos de segundo de FPB para explicar a sus compañeros de primero cómo se comporta un buen vendedor. La presentación la utilizaron cómo soporte para explicarles durante una hora lectiva. Formaba parte de un proyecto de centro más completo donde los alumnos de primero venden posteriormente los productos explicados en la presentación.
Leroy TR, a Sales and Distribution Co.with a 25 years history, a former salmon and Norwegian fish importer in an attempt to perform into an international seafood operator in the turkish seafood/retail and Horeca Industries Introduction by 11/2016
Scampi, Langoustine, Norway Lobster, Sea Bass and Sea Bream from Oromar, The ...Oromar
Specialist in the processing, freezing and distribution of North Sea Fish, especially Scampi. We are one of the largest exporters of Sea Bass and Sea Bream.
For more details on our products and services, please feel free to visit us atcod liver oil bulk, private label omega-3, private label fish oil, private label krill oil, fish oil softgels
Iceland accounts for much of the world’s supply of high quality fish oil. Surrounded by cold, clean North Atlantic waters in an exclusive 200-mile fishing zone, Iceland boasts the world’s cleanest, greenest and most modern trawling, rendering, refining and packaging facilities.
Catherine McManus - From Fanad Fisheries to Marine HarvestRealsmartmedia
Presentation by Catherine McManus at the Women and the Sea Symposium, 2015. Podcast available at http://www.ucd.ie/humanities/events/podcasts/2015/women-and-the-sea/
In addition to Impexpo Steel Trading, a new private company has been formed to promote exports of Greek Food products, carefully chosen as to the quality of their production.
Similar to Leröy turkey intro eng (28 sep 2016) (20)
Vietnam Mushroom Market Growth, Demand and Challenges of the Key Industry Pla...IMARC Group
The Vietnam mushroom market size is projected to exhibit a growth rate (CAGR) of 6.52% during 2024-2032.
More Info:- https://www.imarcgroup.com/vietnam-mushroom-market
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Hamdard Laboratories (India), is a Unani pharmaceutical company in India (following the independence of India from Britain, "Hamdard" Unani branches were established in Bangladesh (erstwhile East Pakistan) and Pakistan). It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became
a waqf (non-profitable trust) in 1948. It is associated with Hamdard Foundation, a charitable educational trust.
Hamdard' is a compound word derived from Persian, which combines the words 'hum' (used in the sense of 'companion') and 'dard' (meaning 'pain'). 'Hamdard' thus means 'a companion in pain' and 'sympathizer in suffering'.
The goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him.
They had always maintained that working in old, traditional ways would not be entirely fruitful. A broader outlook was essential for a continued and meaningful existence. their effective team at Hamdard helped the system gain its pride of place and thus they made an entry into an expansive world of discovery and research.
Hamdard Laboratories was founded in 1906 in Delhi by Hakeem Hafiz Abdul Majeed and Ansarullah Tabani, a Unani practitioner. The name Hamdard means "companion in suffering" in Urdu language.(itself borrowed from Persian) Hakim Hafiz Abdul Majeed was born in Pilibhit City UP, India in 1883 to Sheikh Rahim Bakhsh. He is said to have learnt the complete Quran Sharif by heart. He also studied the origin of Urdu and Persian languages. Subsequently, he acquired the highest degree in the unani system of medicine.
Hakim Hafiz Abdul Majeed got in touch with Hakim Zamal Khan, who had a keen interest in herbs and was famous for identifying medicinal plants. Having consulted with his wife, Abdul Majeed set up a herbal shop at Hauz Qazi in Delhi in 1906 and started to produce herbal medicine there. In 1920 the small herbal shop turned into a full-fledged production house.
Hamdard Foundation was created in 1964 to disburse the profits of the company to promote the interests of the society. All the profits of the company go to the foundation.
After Abdul Majeed's death, his son Hakeem Abdul Hameed took over the administration of Hamdard Laboratories at the age of fourteen.
Even with humble beginnings, the goals of Hamdard were lofty; easing the suffering of the sick with healing herbs. With a simple tenet that no one has ever become poor by giving, Hakeem Abdul Majeed let the whole world find compassion in him. Unfortunately, he passed away quite early but his wife, Rabia Begum, with the support of her son, Hakeem Abdul Hameed, not only kept the institution in existence but also expanded it. As he grew up, Hakeem Abdul Hameed took on all responsibilities. After helping with his younger brother's upbringing and education, he included him in running the institution. Both brothers Hakeem Abdul Hameed and Hakim Mohammed
2. Fully integrated seafood company
• Fully integrated value chain for production of salmon and trout
• Largest player of whitefish in Norway from fishermen to final consumer
• Specialist in fresh distribution and processing of seafood
• Largest exporter of seafood from Norway
• Full traceability – food safety – stability - quality
• Focus on best practice and investment through the whole value chain
• 15 years experience in Turkish Seafood distribution
3. Lerøy Seafood Group
• Creating Tasteful solutions since 1899.
• Lerøy is the world’s second largest producer of Atlantic
Salmon.
• Full range seafood exporter.
• Lerøy exports 4 million meals of seafood to 70 markets
every day.
4.
5. Leröy Turkey Su Ürünleri Sanayi ve Ticaret A.Ş.
• Lerøy Seafood Group: Is the leading exporter of
seafood from Norway and the world’s second
largest producer of Atlantic salmon.
• Leroy Turkey: The company started activities 1991
at farming in the black sea region in Turkey,
processing and marketing salmon fish.
• 3000 m2 of covered space was established for
production and warehousing in 2000 in Izmit.
• 5000 tons of processing capacity per year.
• Leading Company in the seafood industry in
Turkey with huge experience and high potential
to grow.
17. Latin Name ONCORHYNCHUS MYKISS
General
Information
Trout, also known as Rainbow Trout is imported fresh or
frozen from our Norwegian principle Hallvard Lerøy.
Trout is a red meat colored fish produced in cold and
clean waters with high oxygen.
It is highly rich in vitamins A, D and B12.
Fresh Trout is imported from Norway within 4 days with
frigorific trucks between 0ºC / +2ºC degrees. It is
supplied to the consumers in 4/5 – 5/6 kg sizes in gutted
head-on form.
Package Weight Variable Weight: ≈ 22 kg
Shelf Life
21 days between 0ºC / +4ºC
Frozen at -18 ºC for 1 year
Nutritional Value
in 100 g fresh
product
Fat Carbohydrate Protein
10 g < 0,1 g 17 g
Rainbow TroutAtlantic Salmon
Latin Name SALMO SALAR
General
Information
Atlantic (Norwegian) Salmon is imported fresh
from our Norwegian principle Hallvard Lerøy.
Salmon fish reaches to 15 g of weight 8 months
after it hatches and is harvested when reaches to
an average of 4-5 kg weight.
Fresh Salmon is imported from Norway within 4
days with frigorific trucks between 0ºC / +2ºC
degrees. It is supplied to the consumers in 2/3 –
3/4 – 4/5 – 5/6 – 6/7 and 7/8 kg sizes in gutted
head-on form.
Package Weight Variable Weight: ≈ 20 kg
Shelf Life 21 days between 0ºC / +4ºC
Nutritional Value
in 100 g fresh
product
Fat Carbohydrate Protein
14-23 g < 0,1 g 18 g
18. Latin Name REINHARDTIUS HIPPOGLOSSOIDES
General
Information
Halibut, also known as Greenland Halibut is imported
fresh from our Norwegian principle Hallvard Lerøy.
Halibut is a white fleshed fish which grows in oxygen
rich cold waters.
It is highly rich in vitamins A, D and B12.
Fresh Greenland Halibut is imported from Norway
within 4 days with frigorific trucks between 0ºC /
+2ºC degrees.
Package
Weight
Variable Weight: ≈ 22 kg
Shelf Life 21 days between 0ºC / +4ºC
Nutritional
Value in 100 g
fresh product
Fat Carbohydrate Protein
13 g < 0,1 g 18 g
Greenland Halibut
Latin Name PSETTA MAXIMA
General
Information
Norwegian Turbot is imported fresh from our
Norwegian principle Hallvard Lerøy.
Norwegian Turbot which is produced in our
production farms in Norway is a very practical and
affordable fish species because of 12 months
supplying capability, being brill and giving thick
fillets. Turbot lives in its habitat in depths up to 80
meters and it is a very rich protein source and also
contains high selenium.
Fresh Turbot is imported from Norway within 4 days
with frigorific trucks between 0ºC / +2ºC degrees.
Package
Weight
Variable Weight: ≈ 10 kg
Shelf Life 21 days between 0ºC / +4ºC
Nutritional
Value in 100 g
fresh product
Fat Carbohydrate Protein
2 g 0,1 g 16 g
Norwegian Turbot
19. Cod Fish Saithe
Latin Name GADUS MORHUA
Information Cod Fish is imported fresh from our Norwegian
principle Hallvard Lerøy. It is one of the most
common and affordable fish species in Norway. Cod
Fish which grows in deep and cold waters is highly
rich in vitamin B12, selenium, sodium and potassium.
Fresh Cod is imported from Norway within 4 days
with frigorific trucks between 0ºC /+2ºC degrees.
Box Weight Variable; ca. 22 kg
Shelf Life 0˚C / +4˚C 21 days
Nutritional Values
in 100 g
Protein : 18 g
Carbohydrate : < 0,1 g
Fat : 0,3 g
Latin Name POLLACHIUS VIRENS
Information Saithe is imported fresh from our Norwegian
principle Hallvard Lerøy. Saithe Fish lives in open
seas in depths up to 300 meters and it is very
suitable for fresh/frozen fillet portion or steak use.
Saithe Fish which is a rich protein source also
contains high amount of vitamin B12 and selenium.
Fresh Saithe is imported from Norway within 4 days
with frigorific trucks between 0ºC / +2ºC degrees.
Box Weight Variable; ca. 10 kg
Shelf Life 0˚C / +4˚C 21 days
Nutritional Values
in 100 g
Protein : 17 g
Carbohydrate : 0,3 g
Fat : 0,3 g
20. Mackerel Monk Fish (Angler Fish)
Latin Name SCOMBER SCOMBRUS
Information Mackerel is imported fresh from our Norwegian principle
Hallvard Lerøy. Calibers of 200/400 g and 300/500 g by
piece are available. Fresh Mackerel is imported from
Norway within 4 days with frigorific trucks between 0ºC /
+2ºC degrees.
Box Weight Fixed; 8 kg
Shelf Life 0˚C / +4˚C 12 days
Nutritional Values
in 100 g
Protein : 16 g
Carbohydrate : < 0,1 g
Fat : 0,1 g
Latin Name LOPHIUS PISCATORIUS
Information Monk Fish is imported fresh from our Norwegian
principle Hallvard Lerøy. Monk Fish which is
imported head on – gutted form is very profitable
in economic way with its high productivity rate and
weight that may reach to 4-20 kg/piece and it is
very delicious. Fresh Monk fish is imported from
Norway within 4 days with frigorific trucks
between 0ºC / +2ºC degrees.
Box Weight Variable; ca. 20 kg
Shelf Life 0˚C / +4˚C
Nutritional Values
in 100 g
Protein : 16 g
Carbohydrate : < 0,1 g
Fat : 0,1 g
21. Latin Name Sparus aurata
Box weight
Fixed; EPS Box (6, 10 kg’lık);
Carton Box
Shelf Life
0˚C / +4˚C
-18 ˚C
14 days
18 months
Nutritional Values in 100 g
Energy: 564 kJ (134 kcal)
Fat: 5,48
- Saturated fatty acids: 1,13 g
- Poly unsaturated fatty acids: 1,85 g
- Mono unsaturated fatty acids: 2,50 g
Carbohydrates: < 1 g
Proteins: 20,44 g
Sodium: 0.02 g
Salt: 0.06 g
Fibers: 0 g
Seabream
Latin Name Dicentrarchus labrax
Box weight Fixed weight; EPS parcels (each 6, 10 kg); Cardboard
Shelf Life
0˚C / +4˚C
-18 ˚C
14 days
18 months
Nutritional Values
in 100 g
Energy: 483 kJ (114 kcal)
Fat: 2,47
– Saturated fatty acids: 0,54 g
– Poly unsaturated fatty acids: 0,83 g
– Mono unsaturated fatty acids: 1,10 g
Carbohydrates: < 1 g
Proteins: 22,25 g
Sodium: 0.05 g
Salt: 0.12 g
Fibers: 0 g Fresh/Chilled&Frozen Fillets Skin-on/Scale-off
50/80; 80/100; 100/140; 140/180
Fresh/Chilled&Frozen Skinless Fillets
50/80; 80/100; 100/140; 140/180
Seabass
22. Latin Name Engraulis encrasicolus
Box weight
Shelf Life
0˚C / +4˚C
-18 ˚C
14 days
18 months
Nutritional Values in 100 g
Carbohydrates: 0 g
Protein: 35 g
Fat: 10 g
Fiber: 0 g
Anchovy Red mullet
Latin Name Mullus surmuletus
Box weight
Shelf Life
0˚C / +4˚C
-18 ˚C
14 days
18 months
Nutritional Values in 100 g
Energy: 151 kcal
Fat: 4,84 g
Carbohydrates: 0 g
Protein: 24,87 g
23. Bonito Horse mackerel
Latin Name Sarda sarda
Box weight
Shelf Life
0˚C / +4˚C
-18 ˚C
14 days
18 months
Nutritional Values in 100 g
Energy: 211 kcal
Fat: 12,15 g
Carbohydrates: 0 g
Protein: 23,6 g
Latin Name Trachurus trachurus
Box weight
Shelf Life
0˚C / +4˚C
-18 ˚C
14 days
18 months
Nutritional Values in 100 g
Energy: 308 kcal
Fat: 13,86 g
Carbohydrates: 0 g
Protein: 18,6 g
25. Production
Information
It is a product prepared by taking out the fishbone of the
skinless Salmon fillets and vacuum packaging after dry
salting, smoking, cooling, slicing and portioning.
Package
Fixed weight, 100 g and 200 g
Variable weight, > 1.000 g
Shelf Life
Fresh between 0ºC / +4ºC for 30 days
Frozen at -18 ºC for 1 year
Package Weight
100 g & 200 g Fixed weight; 20 kg
>1.000 g Variable weight; ≈ 15 kg
Package Type White carton box, branded
Label
Information
Ingredients
Storage temperature
Nutritional Value (100 g)
Production Party No.
Production license date and no.
Production Date / Expire Date
Net Weight
Production
Information
Skinless salmon fillets are salted and smoked after its fishbone is
removed. Fenugreek prepared with various spices is spread on the
fillets and left to dry. Salmon Pastirami is sliced and put on the
market in vacuumed packages after fenugreek is removed.
Package
Fixed weight, 110 g
Variable weight, > 500 g
Shelf Life
Fresh between 0ºC / +4ºC for 45 days
Frozen at -18 ºC for 1 year
Package Weight
110 g Fixed weight; 22 kg
>500g Variable weight; ≈ 15 kg
Package Type White carton box, branded
Label Information
Ingredients
Storage temperature
Nutritional Value (100 g)
Production Party No.
Production license date and no.
Production Date / Expire Date
Net Weight
Salmon PastiramiSuper Quality Smoked Salmon
26. Production
Information
It is a product prepared by taking out the fishbone of the
skinless Salmon loin fillets and vacuum packaging after dry
salting, smoking, cooling.
Package Variable weight, 400 - 600 g
Shelf Life
Fresh between 0ºC / +4ºC for 30 days
Frozen at -18 ºC for 1 year
Package Weight Variable weight; ≈ 10 kg
Package Type White carton box, branded
Label Information
Ingredients
Storage temperature
Nutritional Value (100 g)
Production Party No.
Production license date and no.
Production Date / Expire Date
Net Weight
Salmon LoinSuper Quality Marinated Salmon (Gravdlax)
Production
Information
It is a product prepared by taking out the
fishbone of the skinless Salmon fillets and
vacuum packaging after marinating and salting
with various spices and herbs.
Package
Fixed weight, 100 g and 200 g
Variable weight, > 700 g
Shelf Life
Fresh between 0ºC / +4ºC for 25 days
Frozen at -18 ºC for 9 months
Package Weight
100 g Fixed weight; 20 kg
>700 g Variable weight; ≈ 15 kg
Package Type White carton box, branded
Label Information
Ingredients
Storage temperature
Nutritional Value (100 g)
Production Party No.
Production license date and no.
Production Date / Expire Date
Net Weight
27. Production Information
It is a product prepared by taking out the fishbone of
the skinless Salmon fillets and vacuum packaging after
dry salting, smoking, cooling, slicing and portioning.
Package
Fixed weight, 100 g and 200 g
Variable weight, > 700 g
Shelf Life
Fresh between 0ºC / +4ºC for 30 days
Frozen at -18 ºC for 1 year
Package Weight
100 g & 200 g Fixed weight; 20 kg
>1.000 g Variable weight; ≈ 15 kg
Package Type White carton box, branded
Label Information
Ingredients
Storage temperature
Nutritional Value (100 g)
Production Party No.
Production license date and no.
Production Date / Expire Date
Net Weight
Production
Information
It is a product prepared by taking out the
fishbone of the skinless Salmon fillets and
vacuum packaging after dry salting, hot
smoking, cooling.
Package Fixed weight 500 g and 1.000 g
Shelf Life Fresh between 0ºC / +4ºC for 45 days
Package Weight Fixed weight; 15 kg
Package Type White carton box, branded
Label
Information
Ingredients
Storage temperature
Nutritional Value (100 g)
Production Party No.
Production license date and no.
Production Date / Expire Date
Net Weight
1.Quality Smoked Salmon Hot Smoked Salmon
28. Production
Information
It is a product prepared by vacuum
packaging of mackerel fillets after salting,
smoking and cooling.
Package Fixed weight, 80 gr
Shelf Life
Fresh between 0ºC / +4ºC for 30 days
Package Weight Fixed weight; 19,2 kg
Package Type White carton box, branded
Label
Information
Ingredients
Storage temperature
Nutritional Value (100 g)
Production Party No.
Production license date and no.
Production Date / Expire Date
Net Weight
Production Information
It is a product prepared by taking out the fishbone of
the skinless Salmon fillets and vacuum packaging after
dry salting, smoking, cooling, slicing and portioning.
Package
Fixed weight, 50 g
Shelf Life
Fresh between 0ºC / +4ºC for 30 days
Package Weight
Fixed weight; 12 kg
Package Type White carton box, branded
Label Information
Ingredients
Storage temperature
Nutritional Value (100 g)
Production Party No.
Production license date and no.
Production Date / Expire Date
Net Weight
Smoked Salmon 50 gr Smoked Mackerel
29. Production Information
It is a product prepared by taking out the
fishbone of the skinless Salmon fillets
and vacuum packaging after dry salting,
smoking, cooling, slicing and portioning.
Package Variable weight, > 500 g
Shelf Life Frozen at -18 ºC for 1 year
Package Weight > 500 g Variable weight; ≈ 12 kg
Package Type White carton box, branded
Label Information
Ingredients
Storage temperature
Nutritional Value (100 g)
Production Party No.
Production license date and no.
Production Date / Expire Date
Net Weight
Smoked Salmon D2
Production Information
It is a product prepared by taking out the fishbone of
the skinless Salmon fillets bits and pieces and vacuum
packaging after dry salting, smoking, cooling.
Package Fixed weight 500 g and 1.000 g
Shelf Life
Fresh between 0ºC / +4ºC for 30 days
Frozen at -18 ºC for 1 year
Package Weight 500 g – 1.000 fixed weight; 20 kg
Package Type White carton box, branded
Label Information
SMOKED SALMON BITS
Ingredients
Storage temperature
Nutritional Value (100 g)
Production Party No.
Production license date and no.
Production Date / Expire Date
Net Weight
Smoked Salmon Bits
31. Size
120 g / piece – 350 g / piece; as desired
sizes.
Storage Conditions Frozen - 18ºC
Shelf Life 12 Months
Package Type White carton box, branded
Package / Box Content
Fixed weight;
15 – 20 Kg / box
Size 70 g / piece – 250 g / piece; as desired sizes.
Storage Conditions Frozen - 18ºC
Shelf Life 12 Months
Package Type White carton box, branded
Package / Box Content
Fixed weight;
15 – 20 Kg / box
Frozen Salmon Steak – Portion Frozen Salmon Fillet - Portion
32. General Information
Saithe fish is imported from our Norwegian principle
Hallvard Lerøy as frozen interleaved or block fillet
pieces.
80/120 g – 120/250 g – 250/450 and 450/900 g sizes
are available.
IQF shocked packages at -35 ºC are kept in
warehouses at -18 ºC until delivery
Package Weight Fixed weight, 20 kg
Shelf Life 18 months at -18 ºC
Nutritional Value in
100 g fresh product
Fat Carbohydrate Protein
0,3 g 0,3 g 17 g
General Information
Mackerel fish is imported from our Norwegian
principle Hallvard Lerøy as frozen whole.
200/400 g – 300/500 g – 400/600 and +600 g
sizes are available.
IQF shocked packages at -35 ºC are kept in
warehouses at -18 ºC until delivery
Box Weight Fixed weight, 20 kg
Shelf Life 18 months at -18 ºC
Nutritional Value in
100 g fresh product
Fat Carbohydrate Protein
3 – 30 g < 0,1 g 14-18 g
Frozen Saithe Fillet- Portion Frozen Whole Mackerel
33. Latin Name CLUPEA HARENGUS
General Information
Herring fish is imported fresh from our Norwegian
principle Hallvard Lerøy as frozen block fillet
pieces.
Calibers of 80 and 150 g by piece are available.
IQF shocked packages at -35 ºC are kept in
warehouses at -18 ºC until delivery.
Package Weight Fixed weight, 20 kg
Shelf Life 12 months at -18 ºC
Nutritional Value in
100 g fresh product
Fat Carbohydrate Protein
14 g < 0,1 g 15 g
Frozen Herring Fillet
Latin Name GADUS MORHUA
General
Information
Frozen Cod Fillet is imported frozen from our
Norwegian principle Hallvard Lerøy. It is one of the
most common and economical fish species in Norway.
Cod fish that is grown deep and cold water is very rich
in vitamin B12, selenium, sodium, potassium.
Box Weight Fixed; 3 x 6,81 kg (15 lbs) = 20,43 kg
Shelf Life 18 months at -18 ºC
Nutritional
Value in 100 g
fresh product
Fat Carbohydrate Protein
0,3 g < 0,1 g 18 g
Frozen Cod Fillet
34. Latin Name PANDALUS BOREALIS
General Information
Norway originated, ready to cook, internal organs
cleaned, boiled, %5 glaze Shrimp is put on the
market with vacuumed packages of 2.5 kg, 1 kg,
500 g and 250 g with 100-200 pcs/kg and 200-400
pcs/kg variable sizes.
IQF shocked packages at -35 ºC are kept in
warehouses at -18 ºC until delivery
Package Weight Fixed weight, 10 kg
Shelf Life 18 months at -18 ºC
Nutritional Value in
100 g fresh product
Fat Carbohydrate Protein
0,7 g < 0,1 g 15 g
Frozen Peeled Shrimp / Cleaned Frozen Mackerel Fillet
Latin Name SCOMBER SCOMBRUS
General Information
Mackerel fish is imported from our Norwegian
principle Hallvard Lerøy as frozen block fillet
pieces.
90 – 110 g/pc. and 130 – 140 g/pc.
Package Weight Fixed weight, 10 kg
Shelf Life 18 months at -18 ºC
Nutritional Value in
100 g fresh product
Fat Carbohydrate Protein
3 - 30 g < 0,1 g 18 g
36. Leröy
Turkey
Traditional
Market
Horeca
Import &
Export
Chain
Stores
We export fresh salmon
and smoked salmon to
North Cyprus since 2002.
It is carried out in
collaboration with the
chef of product
development for many
years in the horeca
sector.
Horeca use Leroy
branded salmon both of
direct sales and sales
through customer.
Leroy Fjord Trout and
Salmon brand are sold to
our 25 customers in the
Istanbul, Izmir, Ankara fish
market and traditional
market.
There is value added products
and private label seafood
products in all of the chain
stores with our Leroy brand.
We export seabream and seabass
with Salmon products to Georgia
since 2015.