Export of fish and seafood

The largest representative of the Salmon family. Lives in the waters of the Pacific Ocean. Comes to spawn in the rivers of Alaska and Kamchatka. Fish meat contains substances that ensure the normal activity of the brain, the work of the cardiovascular system. It tastes similar to salmon meat, but not as fatty. Fishing seasons: June.

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A representative of the Far Eastern salmon, her meat contains less fat than the rest of the representatives of the family - only 6%. It used to be called white fish in the past. Silver salmon (the second name of coho salmon) leaves for spawning later than other fish, its time is September-March. It can also spawn under a crust of ice. Fishing seasons: July-September.

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Chum salmon meat contains more fat than pink salmon meat. This large fish is often more than one meter long. Large bright orange chum salmon caviar is of great value. The body of fish living in sea waters is covered with silvery scales, has no spots and stripes. In river water, it becomes different. Fishing seasons: July-September

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In the Far East pink salmon has simply a no equal in terms of commercial value. The fat content of her meat is 7.5%. It is the smallest fish among the Far Eastern salmonids and its weight very rarely exceeds 2 kg. The standard length of pink salmon is 70 cm. The body of the fish is covered with small silvery scales. Fishing seasons: July-September.

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Sockeye salmon, caught in sea water, has a rich red color and excellent taste. During spawning, sockeye meat turns white. It is of medium size, body length rarely exceeds 80 cm, weight ranges from 2 to 4 kg. For spawning, fish go to the rivers of Kamchatka, the Kuril Islands, to Anadyr. Fishing seasons: July-September.

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Pollock is inexpensive and easy to process, has a significant range of vitamins, micro- and macroelements, fatty acids. Nutritionists praise pollock for its excellent antioxidant properties and consider fish meat to be a good regulator of human blood sugar. Eating pollock has a beneficial effect on the condition of the thyroid gland, nervous and digestive systems. Fishing seasons: December-May.

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Navaga is a small olive-colored spotted fish. It lives in the cold waters of the Far Eastern and northern regions. Navaga - has a pleasant taste and many useful properties. This inexpensive product will have a noticeable health impact when prepared properly. Fishing seasons: January-May; August-October.

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Pacific herring has always been an affordable, tasty and healthy fish. Due to the content of complete protein and healthy fish oil, rich in omega-3 and omega-6 fatty acids herring has lots of benefits. Fish that live in water at low temperatures has dense meat and fat, which gives it a unique taste. Fishing seasons: October-December.

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Halibut is of great commercial importance. It is found in the northern regions of the Pacific and Atlantic oceans. A bottom predator that swims at great depths. The meat is white, quite fatty and has a rich taste. Fishing seasons: March-June.

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