Salmon
Scottish salmon, supplied whole and gutted with head on (HOG), as boneless or bone-in fillets (PBO/PBI), cut into portions, or cold-smoked over oak in the traditional way.
Trout
Sea trout and rainbow trout.
Mackerel
Individually quick frozen, as whole fish or chunks.
Herring
Three ways: marinated, salted, frozen fillets.
Haddock and cod
Whitefish as fresh fillets, frozen blocks or portion cuts.
Plaice and sole
Flatfish fillets cut for hotel and restaurant kitchens.
Temperature
Chilled lines travel at +2°C; IQF lines are frozen at −18 to −25°C.