Salted Ethnic Fish Supplier — Saithe, Haddock, Ling, Tusk | Mar Lusitano

Dried Salted Fish for Ethnic and Specialty Markets

Mar Lusitano supplies a wide range of dried salted fish for ethnic, African, Caribbean and Mediterranean markets across Europe. Salt-cured and preserved without refrigeration, each species keeps the characteristic flavour these cuisines are built on. Demand for ethnic products is growing in Europe, driven by established African and Caribbean communities.

Species by Market

Saithe | Makayabu | Escamudo — Pollachius virens

Known as Makayabu in African communities (Congo, Angola, Ivory Coast). The leading salted fish for the African diaspora in Europe. Calibres <500 g to +3 kg. Boxes 4–25 kg.

Haddock | Ambassade — Melanogrammus aeglefinus

Known as Ambassade in French-speaking African and Caribbean markets. Mild flavour, highly sought after. Calibres <500 g / 500 g–1 kg / >1 kg. Boxes 4–25 kg.

Ling | Julienne — Molva molva

Atlantic species prized in Spain (Maruca) and Mediterranean markets. Calibres <500 g to +3 kg. Boxes 4–25 kg.

Tusk | Zarbo — Brosme brosme

Nordic species eaten in Scandinavian and Mediterranean markets. Firm texture, pronounced flavour. Calibres <500 g to +3 kg. Boxes 4–25 kg.

Other Species (boxes 4–20 kg)

  • Bronze Croaker — Otolithoides biauritus: African and Asian markets.
  • Whitemouth Croaker — Micropogonias furnieri: South American and African markets.
  • Nile Perch — Lates niloticus: highly demanded by African communities.
  • Nile Tilapia — Oreochromis niloticus: widely consumed in Africa and the Caribbean.
  • Chilean Jack Mackerel — Trachurus murphyi: West Africa and the Caribbean.
  • Skipjack Tuna — Katsuwonus pelamis: African and Asian markets.
  • Alaska Pollock — Theragra chalcogramma: available salted and desalted.

Desalting Guide

Before cooking any dried salted fish, desalt to remove excess salt and restore the natural flavour: rinse under running water; soak in cold water, skin up; change the water at least once a day; 24–48 hours depending on size and species.

Certifications & Logistics

FDA, DIPOA, CIQ approvals. MSC and HACCP certified. Export across Europe and third countries in full containers or groupage.

Request a Quote

marlusitano@marlusitano.pt | +351 234 397 620

See also our complete guide to salted cod.

Frequently Asked Questions

What is makayabu?
Makayabu is dried salted saithe (Pollachius virens), the leading salted fish for the African diaspora in Europe. Ambassade is dried salted haddock. We also supply salted ling, tusk, croaker, Nile perch and tilapia.
Which markets is ethnic salted fish for?
African, Caribbean and Mediterranean communities across Europe, plus export to African ports. Boxes from 4 to 25 kg in various calibres.
How do you desalt salted fish?
Rinse under running water, soak in cold water skin-up, change the water at least once a day, 24–48 hours depending on size and species. MSC certified, HACCP, FDA/DIPOA/CIQ approvals.