Fillets, Steaks & Portions
ORANGE ROUGHY
NEW ZEALAND ORANGE ROUGHY

Orange Roughy is one of New Zealand's largest fisheries and is harvested year-round on a sustainable yield basis. This premium product is either rapidly iced or frozen-at-sea to retain its delicate fresh-caught flavour.

Its pure white flesh and delicate flavour finds wide acceptance in the premium end of the market. Orange Roughy may be used in all recipes requiring fish fillets.
 

SOLE ALASKAN FILLETS IQF

ALASKAN SOLE FILLETS 

I.Q.F

 

Alaskan Sole fillets have a relatively mild yet delicate taste, and as a result can take on many different flavour profiles. Alaskan Sole is an ideal substitute for other varieties of Sole and the availability is year round.

 

Excellent centre of the plate item; can be baked, broiled, pan-fried or microwaved. Extremely healthy.low in calories and fat.  Toppits Alaskan Sole is a great substitute for Haddock, Cod or other varieties of Sole.

BLUE HAKE STEAKS

BLUE HAKE STEAKS
(Skinless & Boneless)

Toppits proudly introduces Blue Hake Steaks. Packed to our specifications, this delicious white fish is an excellent, cost effective solution for fish and chips.  Blue Hake portions are available year round and are excellent deep fried, baked, broiled or steamed.  A cost effective solution with great plate coverage.  Low in fat and calories.

CATFISH FILLETS

CATFISH FILLETS

Our Catfish Fillets have a mild, sweet, nutty taste that complements a wide variety of flavor and cuisines. They are ideal grilled, pan-fried, deep fried, blackened, broiled, baked and stir-fried. All fillets are skinless and boneless.

They can be prepared many different ways, but some of the more popular methods are blackening (cajun style), grilling in a lemon pepper marinade or deep frying in a southern corn meal batter.

CAPE CAPENSIS FILLETS

CAPE CAPENSIS FILLETS

Cape Capensis is caught off the coast of South Africa where the cold nutrient-rich Benguela current sweeps up the West Coast from the Antarctic. These unpolluted icy waters yield a firm, white fleshed, delicately flavoured fish.  

These premium frozen-at-sea fillets are excellent deep-fried, baked, grilled, broiled, pan-fried or microwaved.  There are no chemical additives or preservatives are used in processing.  Cape Capensis is a great cost effective alternative for Haddock or Cod.  Extremely healthy, low in calories and fat.

SMOOTH DORY

NEW ZEALAND SMOOTH OREO DORY

Smooth Dory is a member of the deep sea Oreo Dory family and produces a firm, high quality white fillet.

A sub-antarctic species, Smooth Dory is bottom trawled at depths of up to 1,000 metres. Harvesting is year-round and premium quality is ensured by short trawls and rapid freezing.

Smooth Dory fillets are processed from both iced whole fish and frozen-at-sea headed and gutted product.
RED COD
NEW ZEALAND RED COD

Red Cod are caught mainly by trawling and can be landed all year with the main season from February to June. This fish is low in fat and calories and best served baked, sauteed, steamed, poached, or deep-fried. It is also a great alternative to Atlantic Cod.

The New Zealand Red Cod belongs to the family Moridae and differs from cods of the northern hemisphere which belong to the family Gadidae. The flesh of the Red Cod is delicate in texture and moist with a low oil content; the colour is white when cooked and flakes readily. Red Cod is also popular as a smoked product.
TILAPIA FILLETS

TILAPIA FILLETS

Mild, sweet tasting Tilapia has a slightly firm, flaky texture. Tilapia has been farm raised for almost a decade and is cultivated in warm waters all over the world. Tilapia is low in fat and partners well with many different flavour profiles. 

Fish eaters are choosing Tilapia more often as this specie is becoming much more widely recognized.  This excellent centre of the plate item can be baked, broiled, pan-fried or steamed.  Toppits Tilapia fillets are farm raised and extremely healthy.

GROUPER FILLETS

GROUPER FILLETS

Grouper has a mild but distinct flavour, somewhere between bass and halibut. In the South, blackened grouper is a favorite preparation, but this versatile fish can be fried, grilled, skewered or used in chowders and soups.

The firm texture of Toppits Grouper fillets also makes it perfect for grilling and baking.  Toppits Grouper remains moist even if moderately overcooked.  It's a healthy low fat choice.about 1g of fat per 100g serving and it adapts extremely well to Creole flavour profiles.

HALIBUT

Fillets, Steaks or Loins

 

Halibut is an extremely versatile fish, and the thick, meaty flesh holds up well to a number of cooking methods and sauces.  Halibut retains its moisture even from a frozen state, and keeps its texture when cooked. It's a very mild, sweet-tasting, lean fish with fine-grained, dense meat that dries out if overcooked. 

 

Toppits Halibut is vacuum packed to retain freshness and is excellent grilled, baked, broiled, poached or steamed.  The mild flavour makes Halibut adaptable to many recipes.  Toppits Halibut is very low in fat and is deep skinned for maximum flavour and quality.

 

NORWEGIAN HADDOCK FILLETS 

I.Q.F

Haddock is prized for it's delicate flavour and firm, yet flaky texture. This mild white fish is perfect in any fish and chips recipe and is an excellent substitute for Cod or Halibut. Packed to Toppits' strict specifications, this product is deep skinned and free of pin bones.

We pack our Haddock IQF, so you only use what you need!  Toppits Haddock fillets are excellent deep fried, baked, broiled, poached or steamed.  Toppits Haddock are natural fillets, not formed.

Photo Not Available

PACIFIC SNAPPER FILLETS 

Pacific Snapper has a delicate, nutty, sweet flavour. The meat is lean and medium-firm in texture, with a fine flake. Pacific Snapper holds up well to baking and remains moist when cooked.

Pacific Snapper is a good substitute for Cod, Grouper or Atlantic Ocean Perch.  It is an economical choice for any recipe requiring fish fillets. Ideal poached, baked, pan-fried, broiled or deep fried, it's firm texture makes Pacific Snapper suitable for soups, chowders and stews. Pacific Snapper also adapts extremely well to Asian flavour profiles.

 

 KINGCLIP FILLETS (LING) 

 

New Zealand's most densely textured fish.  Flesh is very white and firm.  Kingclip holds its shape will in cooking and is delicious smoked.  Small fish are commonly used in sashimi dishes.

MONKFISH FILLETS

Monkfish, a.k.a. "Poor Man's Lobster", is a mild tasting fish with slightly sweet overtones. The texture is very similar to that of a scallop or lobster meat and the flesh when cooked is white. Toppits Monkfish fillets are processed from fish caught in the crystal clear waters of New Zealand. The careful processing methods yield top quality skinless & boneless fillets. Monkfish is ideal pan-fried, baked, poached and takes well to a variety of sauces, especially sauces that are cream based. Toppits Monkfish fillets are available throughout the year.

MIX GRILL

Mix Grill is a unique product consisting of Halibut, Coho Salmon and skin-on Swordfish, vacuum-packed all together in one 8 oz. portion. The aesthetic appearance and great taste will delight any fish lover. A delicious center of the plate item or catch of the day special. This variety pack will enhance any seafood menu.

COHO SALMON

Fillets or Steaks

One of the overall best eating salmon, Cohos are distinguished by their orange-red flesh, firm texture and delicate flavour. Their size, relatively high fat content and excellent colour retention make Coho salmon desirable to chefs and fish connoisseurs alike.

Toppits Coho Salmon contains Omega-3 unsaturated fats which studies indicate may lower cholesterol and reduce the risk of heart disease.  Fresh-frozen Coho salmon retains all the flavour & nutrition of fresh salmon.  Coho salmon is an excellent source of high-quality protein.  Ideal baked, broiled, grilled, poached or steamed.  Toppits Coho salmon is vacuum-packed to retain freshness.

Photo Not Available

SILVERBRITE SALMON

Fillets & Steaks

Silverbrite salmon is an economical choice for foodservice operators. Salmon continues to rise in popularity because of its tremendous health benefits and its adaptability to many flavour profiles.

Toppits Silverbrite Salmon is a cost-effective choice for recipes that call for salmon.  Silverbrite has a lower oil content than the other species of salmon, which gives it a relatively mild flavor. Silverbrite salmon is one of the meatiest and firmest species of salmon and it is ideal grilled with a spice rub, poached in a wine sauce or broiled with a cream sauce.  Toppits Silverbrite salmon is vacuum packed to retain freshness.

WILD SILVERBRITE SALMON LOINS

Centre Cut

 

Toppits wild Alaskan salmon portions are an economical choice for foodservice operators. Salmon continues to rise in popularity because of its tremendous health benefits and its adaptability to many flavour profiles.

 

Toppits wild Silverbrite salmon portions are vacuum packed for maximum freshness.

YELLOWFIN TUNA STEAKS

Yellowfin Tuna has often been likened to beef steak. It has a meat like mouthfeel and very similar steak like colour when cooked. The texture is very firm and the when broken up the flakes are large. Tuna has a distinct meaty flavour profile and does not need a great deal of seasoning. Tuna is best served grilled, grilled on a BBQ, or broiled. Tuna can marinate for hours without cooking because of the density of the flesh. Tuna is available all year round. Toppits Tuna Steaks are cut from fat line removed high quality loins and although they are given the term steak, the product is actually a skinless, boneless loin cut portion.  Toppits tuna steaks are vacuum packed for maximum freshness.

Photo Not Available SWORDFISH STEAKS

Swordfish is one of the best 'meat eaters' fishes. Moist and flavourful it has a firm texture and slightly rich flavour that makes it ideal for grilling, broiling, or pan roasting.  Flesh colour varies from a pinkish white or ivory to orange, although colour has no reflection on quality.  Swordfish is usually line caught or gillnetted.

Toppits Swordfish steaks are vacuum packed for maximum freshness.

Photo Not Available MAHI MAHI PORTIONS

Mahi Mahi is one of the most beautiful fish in the ocean. Caught in tropical areas around the globe it is landed by long lines. It has a sweet and somewhat pronounced flavour similar to swordfish, with a more tender texture, yielding large moist flakes.  Although it is not a particularly oily fish it is ideal for grilling to be served with simple sauces like salsa, or compound butters and is an excellent fish for blackening. Toppits Mahi Mahi portions are vacuum packed for maximum freshness.
Photo Not Available

DOVER SOLE

Whole & Gutted

 

Dover sole is one of the most sought after and respected species used in continental cuisine. White, mild in flavour and even slightly sweet, it lends itself well mostly to classical preparations. Doversole is ideal for broiling, pan frying or to be rolled and stuffed (paupiettes) for baking.