Sustainable Sourcing

Marine Stewardship Council If you would like more information on NH Case Ltd has been accredited by the Marine MSC and sustainable fishing please contact Stewardship Council since 2008 under certificate code one of our fish experts at: MSC-C-50751 and has scope to supply many of the species of fish we sell and use in production, including: NH Case Ltd , Bennetts Field Trading Estate, • Wincanton, Somerset BA9 9DT • • Hoki The Sales Team: 01963 828 900 • Email: [email protected] • • and

All of our fish is independently checked to ensure the quality standard is met and that it is from an ethical and sustainable source.

We are also authorised to co-produce MSC products as long as the chain of custody is maintained.

Icelandic Responsible Fisheries Scheme We are also accredited by the Icelandic Government under the Icelandic responsible fisheries scheme. All fish that we import into the EU comes with Catch Certificates detailing exactly where, when, and by which boat the fish was caught to ensure that we have full traceability and that all of the fish that we sell is legally caught and sustainably fished.

Please note that all fish that we supply to any customer is backed up with government certification from the country of origin declaring that it has been legally caught and declared by quota holders who are operating in accordance with the sustainability quotas laid down by the relevant government body for the sea area in which it was caught. Know Your Fish - Processing Terms

Fillet A flat portion of fish taken from a round or flat fish that is essentially free from bones. May be filleted by hand or machine. Cross cut Fillet Process of taking two whole fillets from a flat fish. Quarter Cut Filleting Process of taking four fillets off a flat fish. Generally done with larger fillets Loin A portion of fish that is free of bones. Taken from a large round fish such as , marlin or Cutlet or steak A cross section of a large gutted fish that still has the backbone running though the centre. Block Filleting Process of removing the whole fish from the bone. Used for small round fish such as whiting or haddock. The purpose is to produce a portion size fillet on the plate. Goujons Finger size strips of fillet which are usually coated and fried Supremes Sometimes confusingly called steaks or fillets, supremes are prime boneless portions cut from large fillets or loins. Traditionally they were cut on the slant but now tend to be cut straight. They are an extremely popular cut, as they provide a thick piece of boneless meat, which clearly appeals to consumers put off by bones in fish. Escalopes Cut from a large skinless fillet at an angle towards the tail. This create a thick slice which provides good plate coverage. Cold Smoking Smoking process where the kiln temperature rarely exceeds 30 degree Celsius. The end product is still raw e.g. , smoked haddock, , bloaters etc. Hot Smoking Smoking process where, for part of the process, the kiln temperature is raised to between 70-80 degree Celsius sufficient to cook the fish e.g. hot smoked mackerel, Arbroath smokies, rainbow , etc Dry Salting Process of drying the fish by covering it in dry coarse salt Brining Process of salting the fish in a saturated solution of salt water Pinboning Process of removing the breast bones that are left in a fish during the filleting operation IQF Individually quick frozen Frozen at Sea FAS Products must be frozen within two hours of being landed on to the boats if they are members of the Frozen at Sea Fillets Association. Otherwise denotes products that have been frozen on board the ships rather than landed on shore and then frozen. Block Frozen Fish or frozen together in a block of ice water Shatter packs Packs of frozen fish which when dropped with a degree of force separate into individual fish. Glazing A protective layer of ice water coated around the outside of a frozen product to protect it from drying during cold storage. Freezer Burn An irreversible dehydration caused during cold storage by exposing a product directly to the cold air. Pocketing Technique where, after de-heading and trimming of the fins, the backbone is removed from the inside of a flat fish leaving a pocket. Particularly useful for stuffing and baking. J Cut Cut formed when the pin bones and belly flap are trimmed to leave a j cut at the head end of the fillet. D Cut Used in slicing smoked salmon, Instead of the traditional long slice, angled cuts are made to the skin forming D Cuts. FISH PRODUCT LISTING FISH FILLETS

CODE PRODUCT DESCRIPTION PORTION SIZE AVG. PACK AVG. PACK QUANTITY SIZE 10060 Cod Fillets 3-4 oz 85-113g 46 4.54kg 09990 Cod Fillets 4-5 oz 113-142g 36 4.54kg 10000 Cod Fillets 5-6 oz 142-170g 29 4.54kg 10010 Cod Fillets 6-7 oz 170-198g 25 4.54kg 10020 Cod Fillets 7-8 oz 198-227g 21 4.54kg 10030 Cod Fillets 8-10 oz 227-283g 18 4.54kg 00050 Cod Fillets 16 oz + 454g + - 10kg 09300 Cod Fillets Skinless 3-4oz 85-113g 46 4.54kg 09320 Cod Fillets Skinless 5-6 oz 142-170g 29 4.54kg 09330 Cod Fillets Skinless 6-7 oz 170-198g 25 4.54kg 09170 Cod Fillets Skinless 8-16 oz 227-454g 28 9.07kg 09160 Cod Fillets Skinless 8-16 oz 198-454g 28 9.07kg 09310 Cod Fillest Skinless Boneless 4-5 oz 113-142g 36 4.54kg 09320 Cod Fillets Skinless Boneless 5-6 oz 142-170g 29 4.54kg 09330 Cod Fillest Skinless Boneless 6-7 oz 170g-198g 25 4.54kg Varies Cod FAS Skinless 8-16 oz - 3 x 15 lb 227-454g 60 20.4kg 02770 Cod Steaks Laminated 4 oz 113g 48 5.44kg

Skinless Bonelss cod loins also available in a variety of sizes, grading and pack quantity

HADDOCK

CODE PRODUCT DESCRIPTION PORTION SIZE AVG. PACK AVG. PACK QUANTITY SIZE 09800 Haddock Fillets 3-4oz 85-113g 46 4.54kg 09810 Haddock Fillets 4-5oz 113-142g 36 4.54kg 09820 Haddock Fillets 5-6oz 142-170g 29 4.54kg 09830 Haddock Fillets 6-7oz 170-198g 25 4.54kg 09840 Haddock Fillets 7-8oz 198-227g 21 4.54kg 09850 Haddock Fillets 8-10oz 227-283g 18 4.54kg 09860 Haddock Fillets 10-12oz 283-340g 15 4.54kg 09410 Haddock Fillets Skinless 3-4oz 85-113g 46 4.54kg 09380 Haddock Fillets Skinless 4-5oz 113-142g 36 4.54kg 09390 Haddock Fillets Skinless 5-6oz 142-170g 29 4.54kg

PLAICE

CODE PRODUCT DESCRIPTION PORTION SIZE AVG. PACK AVG. PACK QUANTITY SIZE 09600 Plaice Fillets 3-4 oz 85-113g 46 4.54kg 09610 Plaice Fillets 4-5 oz 113-142g 36 4.54kg 09620 Plaice Fillets 5-6 oz 142-170g 29 4.54kg 09630 Plaice Fillets 6-7 oz 170-198g 25 4.54kg 09640 Plaice Fillets 7-8 oz 198-227g 21 4.54kg 09650 Plaice Fillets 8-10 oz 227-283g 18 4.54kg 09670 Plaice Fillets 12+ oz 340g + varies 4.54kg

* Owing to legal minimum catch sizes, all fish products might contain cut fillets

HOKI (Boneless)

CODE PRODUCT DESCRIPTION PORTION SIZE AVG. PACK AVG. PACK QUANTITY SIZE 01290 Hoki Skinless Fillets 4-6oz 113-170g 32 4.54kg 01300 Hoki Skinless Fillets 3-4oz 85-113g 46 4.54kg 01230 Hoki Laminated Portion 4oz 113g 48 5.42kg 01260 Hoki Laminated Portion 5oz 142g 36 5.4kg 01320 Hoki Diced 20mm - - 10kg

SMOKED FISH

CODE PRODUCT DESCRIPTION PORTION SIZE AVG. PACK AVG. PACK QUANTITY SIZE 02030 Smoked Haddock Fillets 226-340g 11 3.2kg 02070 Hot Smoked Mackerel Fillets - - 3.18kg 02140 Smoked Mackerel Fillets - Hot Peppered - - 3.18kg 02270 Fillets 3.18kg 02290 Smoked Haddock Goujons Yellow - - 12kg

Product conforms to the Marine Stewardship Council (MSC) standards. BATTERED FISH

CODE PRODUCT DESCRIPTION PORTION SIZE AVG. PACK AVG. PACK QUANTITY SIZE 03470 Battered Cod Fillets 3- 4oz 85-113g 30 2.4kg 03490 Battered Cod Fillets 4-5oz 113-142g 24 2.64kg 03510 Battered Cod 5 - 6 oz 142-170g 24 3.36kg 03250 Battered Cod Fillets 6-7oz 170-198g 18 3.3kg 03510 Fish Shop Battered Cod 5 oz 145g 24 3.48kg 03280 Battered Cod Skinless Boneless 10-12 oz 283-340kg 12 3.78kg 03390 Battered Haddock Fillets 3-4oz 85-113g 30 2.4kg 03380 Battered Haddock Fillets 4-5oz 113-142g 24 2.64kg 03370 Battered Haddock Fillets 5-6oz 142-170g 24 3.36kg 03360 Battered Haddock Fillets 6-7oz 170-198g 18 3.06kg 03160 Dark Battered Pollock 4-5 oz 113-142g 24 2.64kg 03175 Battered Hoki Fillet 5-6oz 142-170g 24 3.36kg

All battered fish is 3 way cook

BREADED FISH

CODE PRODUCT DESCRIPTION PORTION SIZE AVG. PACK AVG. PACK QUANTITY SIZE 02640 Breaded Cod Fillets 3-4oz 85-113g 30 2.4kg 02650 Breaded Cod Fillets 4-5oz 113-142g 24 2.64kg 03100 Breaded Cod Fillets 5-6oz 142-170g 24 3.36kg 02760 Breaded Cod Portions 4oz 113g 36 3.96kg 02690 Breaded Haddock Fillets 3-4oz 85-113g 30 2.4kg 02680 Breaded Haddock Fillets 4-5oz 113-142g 24 3kg 03120 Breaded Haddock Fillets 5-6 oz 142-170g 24 3.36kg 03140 Breaded Plaice Fillets 3-4oz 85-113g 36 3.56kg 03110 Breaded Plaice Fillets 4-5oz 113-142g 24 3kg 03080 Breaded Plaice Fillets 5-6oz 142-170g 24 3.74kg 02810 Breaded Plaice Fillets 6-7 oz 170-198g 18 3.31kg 02960 Breaded Whitefish 3-4 oz 85-110g 30 2.4kg 03030 Breaded Whitefish 4-5 oz 110-140g 24 2.64kg 03040 Breaded Whitefish 5-6 oz 140-170g 24 3.36kg

FISH CAKES & FISH FINGERS

CODE PRODUCT DESCRIPTION PORTION SIZE AVG. PACK AVG. PACK QUANTITY SIZE 03010 Ross Cod Fillet Fish Fingers 25g 360 9kg 03020 Ross Minced Cod Fish Fingers 25g 360 9kg 03000 Battered Jumbo 71g 36 2.55kg 03190 Salmon 57g 60 3.42kg 03330 Seachef Fishcakes 50g 60 3kg 03300 Thai Cod & Luxury 114g 24 2.5kg 03301 Smoked Haddock & Spring Onion Fishcake 114g 24 2.5kg 03310 Salmon & Dill Luxury Fishcake 114g 24 2.5kg 03332 Cod Fishcake MSC 100g 24 2.4kg SALMON, TUNA & TROUT

CODE PRODUCT DESCRIPTION PORTION SIZE AVG. PACK AVG. PACK QUANTITY SIZE 01470 Salmon Supremes Skinless Boneless 110-140g 5kg 01520 Salmon Poached 1kg 40 12kg 01860 Salmon Diced 20mm - - 10kg 01880 Salmon Block Portions 85 x 55 x 20mm 100g 48 4.8kg 01760 Fish Mix Economy 10kg 01750 Mix (Salmon, Smoked & Whitefish) - - 4.54kg

PRAWNS & SCAMPI

CODE PRODUCT DESCRIPTION PORTION SIZE AVG. PACK AVG. PACK QUANTITY SIZE 03890 Cooked Cold Water Prawns (Luxury) - - 2.5kg 04110 Cooked Cold Water Prawns (Value) - - 400g 04020 Wholetail Breaded Scampi - - 4.54kg 04040 Reformed Breaded Scampi - - 454g 04300 Crab Flake - - 10kg

ROE

CODE PRODUCT DESCRIPTION PORTION SIZE AVG. PACK AVG. PACK QUANTITY SIZE 00140 Fish Tinned 21oz 600g 12 7.2kg

* Owing to legal minimum catch sizes, all fish products might contain cut fillets