Cod and haddock loins are important products of our assortment. Loins are the back of fish. They are very tasty, juicy, low in fat and soft parts of fish.

You do not need to wait until fish defrost to start cooking. It will be enough to place the fish for 20 minutes under cold water. After that you can start cooking it.

Our fish lives at the bottom of the sea. We catch it using trawls. Trawls are the fishing net that we put at the depth of about 170 meters into the sea. That is twice as deep as the deepest metro station in Moscow.

The meat of haddock is low in fat – less than 0,5% of fat. That is a perfect source of dietary protein. Moreover, haddock is very valuable as it contains the vitamin B12, pyridoxine, selenium, sodium and potassium.

Fish should not contact fresh water. The contact with fresh water worsens the taste of fish and its appearance. If you need to clean something you should better use paper towels but not wash it with fresh water.

-1.9 degrees is the cryoscopic temperature of fish cells freezing. We use the Super Chilling cooling technology at the factory that cools and maintains the temperature of fresh fish at the level of -0.9 ° C to -1.9 ° C. It helps us to extend the shelf life of products and maintain their quality without freezing and changing the structure of fish.

We have our own fleet and that is why we can tell the whole way our fish makes right from the sea. We know everything about our raw materials including the name of the vessel, its location, time and the date of catching.

We produce more than 400 tons of fillet, 30 tons of minced fish and 450 tons of by-products out of 1000 tons of fish per month

Losses in production are about 1% of the total volume. Nevertheless, we are planning to exclude them as well in future. We use our raw material to minimize the losses and produce such unique products as cod cheeks and tongues which are considered to be the delicacies in numerous countries around the world.