About
We specialize in production and processing of seafood, crustaceans, fish and semi-finished products from them, as well as production of lightly salted fish, cold smoked fish and fish culinary products. We work in all price segments, including premium
We produce the highest quality seafood
years in market
19
experience
Quality guarantee 2022
large selection of fish and seafood
assortment
in the top five market leaders
top 5
awards
large selection of fish and seafood
Production
Full cycle of fish and seafood processing using the most modern equipment
In 2017, in Lyubertsy, near Moscow, we launched a modern production and warehouse complex with an area of more than 7,000 square meters, where we organized a full cycle of deep processing of fish and seafood.
The total annual production volume is about 60 thousand tons of fish and seafood in an assortment, and we do not stop there, but every year we raise the bar in terms of assortment and production.
Own production and warehouse complex
10 000+
m2
production area
60 000+
annual production volume
tons
Services
Boiling Shrimp
Ice Glaze
Product Packaging
Responsible Storage
Squid Cleaning
Vacuuming
All manufactured products meet the requirements of the Eurasian Economic Union and the HACCP system
Our brands
Assortment
King prawns
Trout, Atlantic salmon, Pink salmon , Chum salmon
frozen steaks, fillets
Herring, Mackerel
Squid
Seafood
Salmon
lightly salted, cold smoked
Recipes
The best dishes for your dinner
Pasta with King Prawns
Cooking:
Ingredients:
Boil the pasta as directed on the package. Thaw and peel the shrimp, leaving the tails. Heat the oil in a frying pan and fry the shrimp with chopped garlic, salt and pepper. Transfer shrimp to a plate and keep warm. Add cream and grated cheese to the resulting broth and cook until it is completely dissolved. If necessary, add salt and season with spices to your taste. Place the pasta and shrimp on a plate, pour over the cheese sauce, and garnish with halved cherry tomatoes and a sprig of basil.
cuttlefish ink paste
large fresh frozen shrimp
various cheeses to suit your taste
cream
a few cloves of garlic
large fresh frozen shrimp
various cheeses to suit your taste
cream
a few cloves of garlic
cherry tomatoes
vegetable oil
salt, pepper and spices to taste
basil sprig for decoration
vegetable oil
salt, pepper and spices to taste
basil sprig for decoration
1/2
Salmon and avocado tartare
Cooking:
Ingredients:
Chop half the onion and dill, add the juice of half a lemon, salt, pepper and mix well. Cut the salmon into small cubes. For tartare, you can use fresh salmon, smoked or lightly salted. Mix salmon with onion and dill. Leave to marinate for 1 hour. Cut the avocado into medium-sized cubes. Prepare the croutons: cut the baguette into 8 slices 1 cm thick. Grease the baguette slices with olive oil and place in an oven preheated to 180 ºC for 5-7 minutes until golden brown. Assemble the tartare: place avocado on the bottom layer, about 2-2.5 cm high. Place salmon in the second layer. You can decorate our tartare with red caviar, a sprig of dill or chives. Serve on a plate with 2 toasted croutons.
Salmon – 400 gr
Avocado – 2 pcs.
Red onion - 1/2 pcs
Lemon - 1/2 pcs
Avocado – 2 pcs.
Red onion - 1/2 pcs
Lemon - 1/2 pcs
Dill - a small bunch
Salt/pepper - to taste
Baguette – 1 piece
Olive oil - for lubrication
Salt/pepper - to taste
Baguette – 1 piece
Olive oil - for lubrication
2/2
Salmon and avocado tartare
Cooking:
Ingredients:
Chop half the onion and dill, add the juice of half a lemon, salt, pepper and mix well. Cut the salmon into small cubes. For tartare, you can use fresh salmon, smoked or lightly salted. Mix salmon with onion and dill. Leave to marinate for 1 hour. Cut the avocado into medium-sized cubes. Prepare the croutons: cut the baguette into 8 slices 1 cm thick. Grease the baguette slices with olive oil and place in an oven preheated to 180 ºC for 5-7 minutes until golden brown. Assemble the tartare: place avocado on the bottom layer, about 2-2.5 cm high. Place salmon in the second layer. You can decorate our tartare with red caviar, a sprig of dill or chives. Serve on a plate with 2 toasted croutons.
Salmon – 400 gr
Avocado – 2 pcs.
Red onion - 1/2 pcs
Lemon - 1/2 pcs
Avocado – 2 pcs.
Red onion - 1/2 pcs
Lemon - 1/2 pcs
Dill - a small bunch
Salt/pepper - to taste
Baguette – 1 piece
Olive oil - for lubrication
Salt/pepper - to taste
Baguette – 1 piece
Olive oil - for lubrication
Pasta with King Prawns
Cooking:
Ingredients:
Boil the pasta as directed on the package. Thaw and peel the shrimp, leaving the tails. Heat the oil in a frying pan and fry the shrimp with chopped garlic, salt and pepper. Transfer shrimp to a plate and keep warm. Add cream and grated cheese to the resulting broth and cook until it is completely dissolved. If necessary, add salt and season with spices to your taste. Place the pasta and shrimp on a plate, pour over the cheese sauce, and garnish with halved cherry tomatoes and a sprig of basil.
cuttlefish ink paste
large fresh frozen shrimp
various cheeses to suit your taste
cream
a few cloves of garlic
large fresh frozen shrimp
various cheeses to suit your taste
cream
a few cloves of garlic
cherry tomatoes
vegetable oil
salt, pepper and spices to taste
basil sprig for decoration
vegetable oil
salt, pepper and spices to taste
basil sprig for decoration
140000, Russia,
Lyubertsy, st. Krasnaya, 1, letter F, PO Box 45
Lyubertsy, st. Krasnaya, 1, letter F, PO Box 45
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