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Triton fish products in vacuum packaging — salmon, trout slices, smoked fish ready to serve
The TM «Triton» catalog has more than 30 items of fish products in vacuum packaging: salmon and trout fillet on skin, slices of escolar, coho, mackerel, catfish, cold-smoked squid, salmon belly, backbones, salted herring in vacuum. These are ready-to-serve delicacies with a long shelf life. Delivery by Nova Poshta to any city in Ukraine.
Vacuum packaging is a modern format for preserving fish that combines maximum product freshness with a long shelf life. Due to the removal of air from the package, oxidation processes slow down, the shelf life increases by 1.5–2 times, and the flavor and aroma remain «sealed» until the moment of opening. At Triton, fish products in vacuum are in a separate category — this makes the choice more convenient for those looking for delicacies for a gift, trip, long-term storage or holiday table.
What types of fish products in vacuum are in the catalog
More than 30 items — from classic herring to delicacy escolar.
Salmon and trout in vacuum
Premium segment: Atlantic salmon (sea salmon) fillet-piece on skin 180 g, trout fillet-piece on skin lightly salted 200 g, slice of salted trout 100 g, slice of smoked trout 150 g, coho lightly salted slice 100 g, cold-smoked salmon belly 200 g, cold-smoked salmon backbones 500 g. These are ready-to-serve slices — for canapes, buffets, homemade rolls, cheese platters.
Escolar and cold-smoked catfish
Delicacy types: escolar fillet cold-smoked 200 g, escolar slice 150 g, cold-smoked catfish 150 g. Escolar is an elite fish with exceptionally tender, buttery flesh, very popular in European cuisine. Catfish is a freshwater fish with dense white flesh. Both types are for gourmets who appreciate unusual flavors.
Mackerel, herring, capelin, sprat in vacuum
Classic «Ukrainian» items in vacuum packaging: salted herring in vacuum, cold-smoked capelin 200 g, cold-smoked sprat 150 g, cold-smoked Baltic sprat 150 g. These are everyday products that are convenient to keep in stock thanks to a long shelf life.
Squid, seafood in vacuum
Delicacy seafood items: cold-smoked squid fillet-piece in vacuum, squid slice. This is meat from the ocean with low calorie content and high protein content — for those who watch their weight or are looking for non-standard flavors.
How we prepare fish in vacuum packaging
The production process relies on classic fish processing with final vacuum packaging.
- Raw materials. Norwegian salmon, Chilean trout, Atlantic mackerel, herring, coho, escolar, catfish — from verified suppliers with confirmed freshness.
- Filleting and slicing. We fillet large fish by hand by experienced masters. Small ones — we process whole or in 150–200 g pieces.
- Curing/smoking/drying. Depending on the type — cold curing (salted items 12–24 hours), cold smoking (18–36 hours at +20…+30 °C), drying (2–4 weeks at +8…+15 °C).
- Preparation for packaging. The finished product is cooled to +2…+6 °C, sliced into standard-sized portions, the quality of each piece is checked.
- Vacuum-sealing. An industrial vacuum sealer removes air from the package, after which the seam is thermally sealed. The integrity of each package is checked.
- Labeling. Production date, expiration date, composition, storage conditions — everything is indicated on the label of each package.
How to choose fish products in vacuum
- For canapes and buffets. Salmon fillet on skin 180 g, lightly salted trout 200 g, salmon/trout slices — slice into thin pieces effortlessly.
- For gourmets. Cold-smoked escolar, cold-smoked catfish — for non-standard flavors and unusual serving.
- For a fish platter. 3–4 types of fish of different formats (salted salmon + smoked trout + squid + herring) — a complete assortment for a beautiful serving.
- For fish sandwiches. Slices of 100–150 g of trout or salmon — quickly, conveniently, ready to serve.
- For a family dinner. Salmon backbones in vacuum 500 g — the base of a rich fish soup.
- As a gift. Vacuum packaging with branded design, long shelf life — a good option for a gastronomic gift.
Why Triton fish products in vacuum are the best choice
- 1 Long shelf life. 14–60 days in the refrigerator due to the removal of air from the package. 1.5–2 times longer than regular packaging.
- 2 Sealed aroma. Vacuum preserves the flavor and smell of fish until the moment of opening. Does not let in foreign odors from the refrigerator.
- 3 Ready to serve. All items are pre-sliced into portions, no need to fillet and clean. Opened — sliced — served.
- 4 More than 30 items. From classic herring to delicacy escolar — a wide selection of fish types in vacuum.
- 5 Convenient packaging. Standard portions 100–200 g for canapes and sandwiches, 500 g for a family dinner. No need to divide.
- 6 Simple delivery. Vacuum does not require enhanced refrigeration — packed in a regular box with minimal cooling.
How to store and serve fish in vacuum
Storage. In vacuum in the refrigerator +2…+6 °C: salted fish 14–30 days, smoked 21–30, dried 60, slices 14. In the freezer in vacuum — up to 3 months. After opening the vacuum — 2–5 days in parchment in the refrigerator.
Serving. Before serving, take the fish out of the refrigerator for 10–15 minutes — the flavor opens up more fully. Classic pairings:
- Salmon/trout on skin — thin slices on canapes with butter, lemon, dill
- Escolar or cold-smoked catfish — thin slices on black bread, with olives
- Slice of smoked trout — on toasts with arugula, tomatoes, balsamic
- Mackerel in vacuum — fillet, serve with potatoes, marinated onion
- Smoked squid — as a snack with lemon and beer, in a fish platter
- Salmon backbones — in a rich fish soup with potatoes, carrots, spices
Fish products in vacuum delivery by Nova Poshta
Fish products in vacuum packaging are shipped by Nova Poshta daily. Thanks to the hermetic vacuum packaging, the product retains its flavor and temperature for 24–48 hours of transportation even without additional refrigeration. For delicacy items (salmon, trout slices), we add an ice pack in a thermal envelope. Delivery is possible to any branch or parcel locker — Kyiv, Dnipro, Lviv, Odesa, Kharkiv, Zaporizhzhia and other cities of Ukraine.
Frequently asked questions about fish in vacuum
What are the advantages of vacuum packaging for fish products?
Vacuum removes air from the package, so oxidation processes slow down, the risk of oil oxidation and flavor change decreases. This extends the shelf life by 1.5–2 times: smoked fish in vacuum — up to 30 days, dried — up to 60, salmon slices — 14–30 days. In addition, vacuum preserves the aroma inside the package, does not let in foreign odors from the refrigerator, protects from mechanical damage. This is the optimal format for delicacy items.
What types of fish products in vacuum are in the Triton catalog?
The catalog has 30+ items in vacuum: slices of salmon (Atlantic sea salmon fillet-piece on skin 180 g), trout (fillet-piece on skin lightly salted 200 g), escolar cold-smoked 200 g, cold-smoked catfish 150 g, coho lightly salted 100 g, squid fillet-piece smoked, salted herring, slice of smoked trout 150 g, cold-smoked salmon belly 200 g, cold-smoked salmon backbones 500 g, cold-smoked capelin 200 g, sprat 150 g, Baltic sprat 150 g. All are ready to serve.
What is a fillet-piece on skin in vacuum?
A fillet-piece on skin is a slicing format of fish: a large piece of fillet with natural skin (without scales), usually 150–200 g. The skin helps to keep the shape when slicing and protects the flesh from drying. Before serving, the skin is either removed or remains — to your taste. This is a classic format for salmon, trout, coho — the most convenient for slicing in thin pieces on canapes or buffet.
How long do fish products in vacuum keep?
In vacuum packaging in the refrigerator at +2…+6 °C: salted fish (salmon, trout, herring) — 14–30 days, cold-smoked — 21–30 days, dried and lightly dried — 60 days, slices of salted delicacies — 14 days. After opening the vacuum package, the period sharply shortens: 2–5 days in parchment in the refrigerator. In the freezer in sealed vacuum — up to 3 months.
How to properly open vacuum packaging so as not to spoil the product?
Cut the corner of the package along the seam with sharp scissors — do not try to tear the package with your hands. Take out the fish along with the dressing/marinade, if any. Transfer the rest of the product that you do not plan to eat immediately to parchment paper or a glass container with a lid — this will preserve the flavor longer than leaving it in an open package. In the refrigerator — 2–5 days.
Can vacuum packaging be frozen?
Yes, fish products in vacuum keep perfectly in the freezer for up to 3 months without loss of flavor — vacuum protects from «freezer burns». Defrost gradually in the refrigerator for 4–8 hours (depending on the size of the piece), do not use a microwave or warm water. Frozen fish in vacuum — up to 6 months. Preserves in vacuum are not recommended to be frozen — the oil separates.
How are vacuum-packed goods packed for delivery by Nova Poshta?
A great advantage of vacuum fish products is that they do not require enhanced refrigeration during delivery. Vacuum preserves the flavor and temperature for 24–48 hours of transportation. For delicacy items (salmon, trout slices), we add an ice pack in a thermal envelope. For standard dried and smoked items in vacuum — we pack in a regular cardboard box. Orders placed before 14:00 are shipped the same day.