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Live now: comprehensive pricing data for Fish

Exciting news – Vesper has embarked on an expansive journey to cover all agri-commodity categories, and we’re thrilled to introduce ‘Fish’. From trout to salmon, seabass to flounder, and more, we’re bringing you pricing data from trusted industry partners and consolidating public sources into one view.

Sign up for a free trial, and be among the first to explore these essential insights. Plus, explore our 16 agri-commodity categories!

Fish products we cover

Discover a comprehensive range of global fish and seafood prices. Explore our fish and seafood products below.

Freshwater fish and salmonids we cover

Product overview:

Trout

Trout is known for its lean, delicate flesh. With its streamlined body and often speckled appearance, trout commonly used grilled, smoked, or pan-fried.

Carp

Carp is known for its large size and robust flavour. With its broad, silvered body and distinct barbels, carp is often used for grilling, stewing, and baking.

Catfish

Catfish is distinguished by its whisker-like barbels and smooth, scaleless skin. Renowned for its mild and versatile flavour, catfish is ideally suited for frying, grilling, or stewing.

Char

Char is recognised for its vibrant colouration and delicate flavour. With its lean, flaky flesh, char is often likened to trout in taste and texture. It’s versatile for culinary use, such as grilling and baking.

Crayfish

Crayfish are small, freshwater crustaceans known for their sweet, tender flesh. Commonly consumed boiled, grilled, or as part of various culinary dishes, they are a rich source of protein and minerals.

Eel

Eel is a long, slender fish known for its rich, oily flesh. Typically consumed grilled, smoked, or in sushi dishes, it is a good source of protein, vitamins, and minerals.

Northern Pike

Northern Pike is a freshwater fish known for its lean, white flesh and mild flavour. Typically consumed grilled, fried, or in stews, it is a good source of protein and essential nutrients.

Perch

Perch is known for its vibrant stripes and firm, white flesh. With a sweet, mild flavour, perch is perfect for frying, grilling, or baking.

Salmon

Salmon is known for its vibrant pink hue and rich, oily texture. Salmon is a staple in both gourmet dishes and everyday meals, whether smoked, grilled, or served raw as sushi.

Tilapia

Tilapia is known for its mild taste and flaky texture. It is ideally suited for a range of culinary methods, from grilling to baking.

Zander

Zander is a freshwater fish known for its firm, white flesh and mild, nutty flavour. Commonly consumed grilled, fried, or baked, it is a good source of protein and essential nutrients.

Bass

Bass is known for its robust flavour and meaty texture. With its sleek silhouette and distinctive profile, bass is perfect for grilling and steaming.

Drum

Drum has a firm, white flesh and subtle flavour suitable for grilling, frying, or baking.

Tuna

Tuna is known for its rich, meaty texture and deep blue hue. A culinary favourite, Tuna has a variety of uses from being consumed raw in sushi or seared as steaks.

Flounder

Flounder is known for its flat body and both eyes on one side. With its delicate, flaky flesh and mild flavour, flounder is versatile in culinary presentations, particularly when pan-fried or baked.

Sturgeon

Sturgeon is renowned for its ancient lineage and elongated body. Beyond its prized flesh, sturgeon is also known for its caviar. Sturgeon can be smoked, grilled, or poached.

Threadfin

Threadfin is distinguished by its long, thread-like filaments and silvery scales. Valued for its tender flesh and subtle flavour, threadfin is suitable for a variety of cooking methods, such as steaming and pan-frying.

Sea fish products we cover

Product overview:

Alaska Pollock

Alaska Pollock is a widely consumed white fish known for its mild flavor and flaky texture. Renowned for its versatility, it’s used in a variety of products including fish fillets, surimi (imitation crab meat), and fish sticks.

Anchovy

Anchovies are small, oily fish known for their strong, salty flavor. Commonly used in various cuisines either fresh, canned, or as a flavoring agent (like in Worcestershire sauce), they are highly valued for their unique taste and nutritional content, rich in omega-3 fatty acids.

Brill

Brill is a flatfish known for its fine, sweet flavour and firm, white flesh. It’s similar to turbot but generally smaller and less expensive, making it a popular choice for various culinary applications.

Cod

Cod is a popular, versatile white fish known for its mild flavor and dense, flaky texture. It’s a staple in many diets and cuisines, frequently used in dishes like fish and chips, bacalhau, and fish stews.

Conger

Conger eel is a large, predatory fish known for its firm, meaty texture and distinct flavour. Found mainly in coastal and deep-sea waters, this eel variety is used in various culinary traditions. It’s particularly popular in European and Asian cuisines, where it’s often prepared in stews, soups, or grilled dishes.

Dogfish

Dogfish refers to a small species of shark, commonly used in food and commercial products. Known for its firm, mildly flavored meat, dogfish is often used in European cuisine, notably in fish and chips as an alternative to cod or haddock.

Drum

Drum has a firm, white flesh and subtle flavour suitable for grilling, frying, or baking.

Flounder

Flounder is known for its flat body and both eyes on one side. With its delicate, flaky flesh and mild flavour, flounder is versatile in culinary presentations, particularly when pan-fried or baked.

Grouper

Grouper is a popular fish known for its firm, yet flaky and moist texture, and a mild but distinct flavor. Groupers are a diverse family, encompassing many species that vary in size and color. This fish is ideal for grilling, frying, or baking.

Haddock

Haddock is a key fish species, renowned for its lean, white flesh with a mild flavor and a slightly sweet undertone. Haddock is often compared to cod but is generally regarded as having a finer flavor and texture.

Hake

Hake is a widely consumed white fish known for its soft, slightly sweet meat and a texture similar to cod. Hake is often used in a range of dishes, from fried and grilled preparations to stews and baked recipes.

Halibut

Halibut is a highly prized species known for its firm, meaty texture and mild, sweet flavor. This large flatfish is a favorite in culinary circles, versatile in preparation methods including grilling, baking, and poaching.

Herring

Herring is a small, oily fish widely regarded for its robust flavor and high nutritional value, particularly rich in Omega-3 fatty acids. It’s a staple in various culinary traditions, popularly consumed smoked, pickled, or salted. Herring is also used in the production of fish oil and meal.

John Dory

John Dory is a distinctive species, valued for its high-quality, delicate white flesh with a mild, slightly sweet flavour. This fish is easily recognizable by its slender, olive-green body with a large, dark spot on its side. John Dory is a culinary favourite, often featuring in fine dining due to its lean and firm texture that works well in a variety of cooking methods, including grilling, sautéing, and baking.

Ling

Ling is a long, eel-like fish known for its firm, white flesh and a mild to rich flavor. It belongs to the cod family and is often found in the colder waters of the Atlantic and Pacific oceans. Ling is a versatile fish in the culinary world, suitable for various cooking methods including baking, grilling, and frying.

Mackerel

Mackerel is a widely consumed oily fish, known for its rich flavor and high content of Omega-3 fatty acids. Mackerel has a distinctive appearance with iridescent blue skin and a streamlined shape. It’s popular in various global cuisines, often grilled, smoked, or canned.

Macrouridae

Macrouridae family, commonly known as grenadiers or rattails, encompasses a diverse group of deep-sea fish known for their elongated bodies and tapering tails. These fish are typically found in deep oceanic waters and are characterized by their large heads and small eyes. The flesh of these fish is usually white and has a delicate flavor, making it suitable for a variety of cooking methods, including baking and steaming.

Monkfish

Monkfish, also known as anglerfish, is a highly valued species for its firm, meaty flesh, often likened to lobster in texture and taste. This bottom-dwelling fish is characterized by its large head and mouth, and small body, making it a unique catch.

Mullet

Mullet refers to a group of primarily coastal, schooling fish known for their distinct flavor and oily, firm flesh. Mullet is appreciated in various cuisines for its rich, slightly nutty taste. It’s versatile in the kitchen, suitable for grilling, baking, and frying, and is a popular choice for smoking.

Plaice

Plaice is a flatfish species valued for its mild, sweet flavor and delicate, flaky texture. Plaice is easily recognizable by its smooth, oval shape and bright orange spots on its brown skin. It’s a versatile fish in the kitchen, suitable for a range of cooking methods including baking, grilling, and frying.

Pollock

Pollock is a widely consumed species, known for its mild flavor and firm, white flesh. Pollock is renowned for its versatility in cooking, being suitable for frying, baking, and grilling. Pollock is often used in processed fish products like fish fingers and surimi (imitation crab meat), making it a staple in many processed seafood products.

Pout

Pout, or Bib, is a small, slender fish native to the northeastern Atlantic, known for its soft, delicate flesh with a mild, subtly sweet flavour. Characterised by its light grey to brownish back and silver-white belly, Pout is versatile in the kitchen, suitable for frying, baking, or grilling, and is occasionally used in fishcakes and processed fish products.

Ray

Ray, a distinctive fish found in marine environments worldwide, is renowned for its flat, diamond-shaped body and long, whip-like tail. Prized for its firm, yet tender flesh, Ray has a subtle, sweet flavour, making it a unique culinary choice commonly prepared by grilling or poaching.

Saber

Saber fish, also known as Scabbardfish, is a deep-sea species renowned for its long, slender body and silvery appearance. Its firm, white flesh, known for a mild, slightly sweet flavour, makes it a favoured choice in culinary circles. Typically found in Atlantic and Mediterranean waters, Saber fish is versatile for cooking, excelling in grilling, baking, or sautéing.

Sardine

Sardine, a small, oily fish known for its rich, intense flavour, is a staple in various cuisines worldwide. Characterised by its silver colour and streamlined body, it is commonly found in the Atlantic and Pacific Oceans. Sardines are highly versatile, consumed fresh or preserved, and are popular in grilling, smoking, or canning.

Scorpion Fish

Scorpion Fish, known for its vibrant and spiny appearance, found primarily in warm sea waters, is revered for its firm, white flesh that offers a mild, slightly sweet flavour. Scorpion Fish, despite its menacing look, is a sought-after ingredient for soups, stews, and grilled dishes.

Seabass

Bass is known for its robust flavour and meaty texture. With its sleek silhouette and distinctive profile, bass is perfect for grilling and steaming.

Seabream

Seabream is distinguished by its high-flanked, silver body with a hint of pink. Favoured for its mild, sweet flavour and flaky texture, it is a versatile choice for various cooking methods including grilling, baking, and frying. A nutritious option, rich in protein and omega-3 fatty acids.

Snapper

Snapper, a widely appreciated marine fish, is renowned for its firm texture and mildly sweet, nutty flavour. It features a distinctive, slender profile with a pointed snout and a vibrant red or pinkish hue. Snapper is versatile in culinary use, excelling in grilling, baking, and frying.

Sole

Sole, a prized flatfish known for its delicate, mild flavor and fine, flaky texture, is a favorite in culinary circles. Characterized by its slender, oval shape and light brown skin, Sole is ideal for various cooking methods like sautéing, grilling, or baking.

Sprat

Sprat, a small, oily fish found in European waters, is known for its silver appearance and slender body. It offers a strong, distinct flavor and is commonly eaten whole. Sprat is versatile in its use, popularly smoked, fried, or canned.

Swordfish

Swordfish, a large, migratory fish, is distinguished by its elongated, flat bill and sturdy, streamlined body. Known for its firm, meaty texture and mildly sweet flavour, it’s a popular choice in grilling and searing.

Thiof

Thiof, also known as West African Grouper, is a significant fish in West African cuisine, known for its firm flesh and subtle, sweet flavor. This large, robust fish, distinguished by its pale, speckled appearance, is often grilled, baked, or included in hearty stews and soups.

Tuna

Tuna is known for its rich, meaty texture and deep blue hue. A culinary favourite, Tuna has a variety of uses from being consumed raw in sushi or seared as steaks.

Turbot

Turbot, a highly esteemed flatfish, is renowned for its large size and firm, white flesh with a delicate, mild flavor. It has a diamond-shaped body, smooth to the touch, and is usually light brown with darker markings. Turbot is commonly consumed roasted or poached.

Whiting

Whiting, a small, slender fish from the cod family, is known for its light, flaky texture and subtle, sweet flavour. Its appearance is characterized by a silvery-grey body with delicate scales. Whiting is particularly valued for its versatility in cooking, being suitable for frying, baking, and grilling.

Other fish products we cover

Product overview:

Frog

Frog, specifically its legs, is a unique culinary delicacy known for its mild, slightly sweet flavor and texture akin to chicken. Widely consumed in various cuisines, especially French and Southeast Asian, frog legs are often fried, sautéed, or grilled

Surimi

Surimi, a processed seafood product, is made from mild-flavored white fish, typically Pollock or Hake. It’s finely minced to form a paste, then flavored, colored, and shaped to mimic more expensive seafood, like crab or lobster. Known for its versatility and long shelf life, Surimi is a popular ingredient in Asian cuisines, used in dishes like sushi, salads, and casseroles.