Leröy turkey intro eng (28 sep 2016)

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

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.

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.

Certifications
.
Production
Sale

Local Shrimp;
LOCAL JUMBO SHRIMP (10-14 pc/kg)
LOCAL SHRIMP NO:2 (20-22 pc/kg)
LOCAL SHRIMP NO:3 (30 pc/kg)

www.leroy.com.tr
MAP packaging, incl.turkish (wild and farmed) fish

Farmed Fishes with MAP Packaged - Box – Product Content
SALMON STEAK
Salmo salar
Packaging: MAP (Modified Atmosphere
Packaging)
Shelf Life : 19 days
Pin bone in, steak
Pieces in box : 6 pc.
Package weight : average 550 g
SALMON FILLET
Salmo salar
Packaging)
Pin bone out, fillet
SMOKED SALMON
Salmo salar
Packaging)
Sliced
Package weight : 100 g

SEABASS
Dicentrarchus labrax
Packaging)
Gutted
SEABREAM
Sparus aurata
Packaging)
Gutted
Farmed Fishes MAP Package - Box – Product Content

ANCHOVY
Engraulis encrasicolus
Packaging)
Legal Fishing Size : 9 cm
Shelf Life : 7 days
Gutted
HORSE MACKEREL
Trachurus trachurus
Packaging)
Shelf Life : 7 gün
Gutted
Wild Fishes MAP Package - Box – Product Content

STRIPED RED
Mullus surmuletus
Packaging)
Shelf Life : 7 days
Gutted
ATLANTIC BONITO (Steak)
Sarda sarda
Packaging)
Shelf Life : 7 days
Gutted
BLUE FISH
Pomatomus saltatrix
Packaging)
Shelf Life : 7 days
Gutted
Wild Fishes MAP Package - Box – Product Content

Salmon Doner
Packaging : MAP
Package weight : Variable; ca. 1.000 g/pc.
Box weight : Variable; ca 14 kg/box
Shelf life : Frozen -18˚C 6 months

Salmon Pastrami & Spicy Smoked Salmon

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
14-23 g < 0,1 g 18 g

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
Nutritional
Value in 100 g
fresh product
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
Nutritional
Value in 100 g
fresh product
2 g 0,1 g 16 g
Norwegian Turbot

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.
Nutritional Values
in 100 g
Protein : 17 g
Carbohydrate : 0,3 g
Fat : 0,3 g

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
Nutritional Values
in 100 g
Protein : 16 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.
Shelf Life 0˚C / +4˚C
Nutritional Values
in 100 g
Protein : 16 g
Fat : 0,1 g

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

Latin Name Engraulis encrasicolus
Box weight
Shelf Life
0˚C / +4˚C
-18 ˚C
14 days
18 months
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
Energy: 151 kcal
Fat: 4,84 g
Carbohydrates: 0 g
Protein: 24,87 g

Bonito Horse mackerel
Latin Name Sarda sarda
Box weight
Shelf Life
0˚C / +4˚C
-18 ˚C
14 days
18 months
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
Energy: 308 kcal
Fat: 13,86 g
Carbohydrates: 0 g
Protein: 18,6 g

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
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
Package Weight
110 g Fixed weight; 22 kg
>500g Variable weight; ≈ 15 kg
Label Information
Ingredients
Storage temperature
Net Weight
Salmon PastiramiSuper Quality Smoked Salmon

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
Package Weight Variable weight; ≈ 10 kg
Label Information
Ingredients
Storage temperature
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
Shelf Life
Frozen at -18 ºC for 9 months
Package Weight
100 g Fixed weight; 20 kg
>700 g Variable weight; ≈ 15 kg
Label Information
Ingredients
Storage temperature
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
Shelf Life
Package Weight
100 g & 200 g Fixed weight; 20 kg
>1.000 g Variable weight; ≈ 15 kg
Label Information
Ingredients
Storage temperature
Net Weight
Production
Information
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
Label
Information
Ingredients
Storage temperature
Net Weight
1.Quality Smoked Salmon Hot Smoked Salmon

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
Package Weight Fixed weight; 19,2 kg
Label
Information
Ingredients
Storage temperature
Net Weight
the skinless Salmon fillets and vacuum packaging after
dry salting, smoking, cooling, slicing and portioning.
Package
Fixed weight, 50 g
Shelf Life
Package Weight
Fixed weight; 12 kg
Label Information
Ingredients
Storage temperature
Net Weight
Smoked Salmon 50 gr Smoked Mackerel

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
Label Information
Ingredients
Storage temperature
Net Weight
Smoked Salmon D2
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
Package Weight 500 g – 1.000 fixed weight; 20 kg
Label Information
SMOKED SALMON BITS
Ingredients
Storage temperature
Net Weight
Smoked Salmon Bits

Size
120 g / piece – 350 g / piece; as desired
sizes.
Storage Conditions Frozen - 18ºC
Shelf Life 12 Months
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 / Box Content
Fixed weight;
15 – 20 Kg / box
Frozen Salmon Steak – Portion Frozen Salmon Fillet - Portion

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
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.
Box Weight Fixed weight, 20 kg
100 g fresh product
3 – 30 g < 0,1 g 14-18 g
Frozen Saithe Fillet- Portion Frozen Whole Mackerel

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.
warehouses at -18 ºC until delivery.
100 g fresh product
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
Nutritional
Value in 100 g
fresh product
0,3 g < 0,1 g 18 g
Frozen Cod Fillet

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.
100 g fresh product
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.
100 g fresh product
3 - 30 g < 0,1 g 18 g

Product Development Projects
Leroy Stuffed Mussel in Modified Atmosphere
Packaging
SIAL World Tour Awards Turkey Candidate

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.

Leröy turkey intro eng (28 sep 2016)

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