|
Quantity
|
Total
|
||
|
|
|||
Triton lightly dried fish — yukola from salmon, trout, coho and classic semi-dried fish
The TM «Triton» catalog has lightly dried fish: yukola from salmon, trout, coho on skin, semi-dried mackerel, horse mackerel, capelin, sprat. This is an intermediate stage between salted and dried fish — the flesh retains a little more moisture, the texture is dense but not over-dried, the flavor is rich. Classic semi-drying technology without accelerators. Delivery by Nova Poshta to any city in Ukraine.
Lightly dried fish is a special category well known to gourmets and fans of fish delicacies. The technology came from the northern peoples: Evens, Chukchi, Yakuts, indigenous inhabitants of Siberia and Scandinavia for centuries semi-dried salmon and trout — cutting them into slabs and slowly air-curing in the fresh air. This is «yukola». At Triton we preserved the classic technology: curing + cold semi-drying for 3–7 days — without dehydrators, without accelerators. The texture is dense but juicy, with a rich sea flavor.
Types of lightly dried fish in the Triton catalog
Seven items — from premium salmon yukola to budget semi-dried capelin.
Yukola from salmon, trout, coho
Premium segment of the category: lightly dried salmon yukola on skin, lightly dried trout yukola on skin, lightly dried coho yukola. This is classic yukola — large slabs of fish with skin, traditionally served in thin slices. The flesh is dense, with a rich flavor of smoky tones, but without smoking — only natural semi-drying gives this effect. This is a delicacy for gourmets — for a cheese platter, for canapes, as the basis of a festive serving.
Semi-dried mackerel 400–600 headless
Semi-dried mackerel is a sea fish with expressive flavor. In semi-dried form, the fatty flesh acquires a particularly rich flavor — between salted mackerel and fully dried. Served as whole fish: cut into fillet or cross-sliced. A classic beer snack with lemon and onion.
Semi-dried horse mackerel carcass
Semi-dried horse mackerel is another sea fish in semi-dried format. The carcass is whole, headless, in vacuum packaging. The flesh is fattier than mackerel, with a characteristic «oceanic» flavor. Pairs perfectly with dark beer, dry red wine.
Semi-dried capelin and sprat
Semi-dried capelin is a small, budget fish for a beer snack. Small fish are served whole — eaten with bones and skin. This is a classic «inexpensive» delicacy. Semi-dried sprat 12–15 cm is a Baltic fish with tender flesh, in semi-dried form pairs perfectly with wheat beer.
How we make lightly dried fish
The technology is based on classic «cold» semi-drying — without accelerators and dehydrators.
- Raw materials. Norwegian / Chilean salmon, Chilean trout, coho (from Pacific salmon fishing grounds), Atlantic mackerel, horse mackerel, capelin, Baltic sprat.
- Filleting or cutting. For yukola — we fillet in large slabs with skin. For mackerel and horse mackerel — we gut, remove the head. For capelin and sprat — we use whole fish.
- Curing. Dry or brine method for 12–48 hours depending on the type of fish. We use only sea salt.
- Rinsing. We remove excess salt with clean water, dry the fish with forced-air ventilation for 1–2 hours.
- Light drying. At +8…+15 °C and humidity 65–75% for 3–7 days depending on the type. This is the classic light-drying technology — less intensive than full drying.
- Packaging in vacuum. This extends the shelf life and preserves the natural aroma until opening.
How to choose lightly dried fish
- For holiday and canapes. Yukola from salmon, trout, coho — premium delicacies for beautiful serving on a cheese platter, buffet, canapes.
- For beer with friends. Semi-dried mackerel, horse mackerel, capelin — classic beer snacks with rich flavor.
- Budget selection. Semi-dried capelin and sprat — inexpensive items with characteristic light-dried flavor.
- For lovers of unusual delicacies. Yukola from coho — rare fish from the Pacific Ocean, worth trying for those looking for new flavors.
- Pay attention to color. Natural — from pink (salmon) to silver-gray (mackerel, sprat). Without too «tanned» or too light fragments.
- To the smell. Natural fishy, without ammonia and bitterness. Quality lightly dried fish smells like the sea.
Why Triton lightly dried fish is special
- 1 Classic technology. Without dehydrators and accelerators. Only slow cold semi-drying for 3–7 days — as the peoples of the North did for centuries.
- 2 Wide selection of types. From premium salmon yukola to budget capelin — choose for the situation and budget.
- 3 Natural composition. Only fish, sea salt and air. Without artificial preservatives and dyes.
- 4 Unique texture. Between salted (moist) and dried (dry) — dense but not over-dried, soft to slice.
- 5 Premium yukola on skin. Large slabs of salmon, trout, coho — a rare delicacy you will not find in a supermarket.
- 6 Convenient vacuum packaging. Long shelf life up to 60 days — you can keep a delicacy in stock.
How to store and serve lightly dried fish
Storage. In vacuum at +2…+6 °C — up to 60 days. After opening — in parchment for 7–10 days. In the freezer in vacuum — up to 3 months. Do not store in plastic bags — the fish «suffocates».
Serving. Before serving, take out of the refrigerator for 10–15 minutes. Classic pairings:
- Yukola from salmon/trout — in thin slices 3–5 mm on canapes with butter, dill, lemon
- Semi-dried mackerel — fillet, serve with lemon, marinated onion, black bread
- Semi-dried horse mackerel — whole carcass with jacket potatoes
- Capelin and sprat — whole fish as a beer snack, can be with lemon
- Yukola from coho — on a cheese platter as a delicacy slice
- On a fish platter — next to preserves, smoked fish, olives
Lightly dried fish delivery by Nova Poshta
We ship lightly dried fish in vacuum by Nova Poshta daily. Vacuum packaging preserves the flavor and temperature for 24–48 hours of transportation without additional refrigeration. Delicacy items (yukola from salmon/trout/coho) are additionally packed in thermal envelopes with ice packs. Delivery is possible to any branch or parcel locker — Kyiv, Dnipro, Lviv, Odesa, Kharkiv, Zaporizhzhia and other cities of Ukraine.
Frequently asked questions about lightly dried fish
What is lightly dried fish?
Lightly dried fish is a product of classic light drying: the fish is cured, then dried in natural conditions at low temperatures and good air exchange, but for less time and less intensively than dried fish. The texture is dense but not over-dried; the flavor is rich, with characteristic concentration. This is an intermediate stage between salted and fully dried fish. Northern peoples traditionally semi-dry salmon and trout — this is «yukola».
What is yukola and what makes it special?
Yukola is a traditional dish of the peoples of the North (Evens, Chukchi, Yakuts, indigenous inhabitants of Siberia and Scandinavia): fish cut into a slab and slowly air-cured. The Triton catalog has lightly dried salmon yukola on skin, lightly dried trout yukola on skin, lightly dried coho yukola. Classic slices in large slabs that can be cut into thin pieces. The texture is dense, the flavor is rich — this is a delicacy for gourmets.
How does lightly dried fish differ from dried fish?
Light drying is an intermediate stage of semi-drying (duration 3–7 days), the flesh retains a little more moisture (about 30–40%), has a softer texture. Dried fish is a long process (2–4 weeks), the flesh is significantly drier (loses up to 50% moisture), has a dense, sometimes woody texture. Lightly dried fish is more tender, softer in flavor; dried is richer, more concentrated.
What types of lightly dried fish are in the Triton catalog?
The catalog has seven items: lightly dried salmon yukola on skin (premium), lightly dried trout yukola on skin, lightly dried coho yukola, semi-dried mackerel 400–600 g headless, semi-dried horse mackerel carcass, semi-dried capelin (small, for beer), semi-dried sprat 12–15 cm. Each item is in vacuum packaging. Different levels of premium-ness are available — from budget capelin to delicacy salmon yukola.
How to serve lightly dried fish?
The classic serving is in thin slices (for yukola from salmon/trout/coho) on canapes with butter, or whole fish (for capelin, sprat, mackerel) as a beer snack. Large yukola slabs are sliced crosswise into thin pieces 3–5 mm. Pairs perfectly with wheat beer, dark lager, vodka, dry white wine. Before serving, take out of the refrigerator for 10 minutes.
How long does lightly dried fish keep?
In vacuum packaging in the refrigerator at +2…+6 °C — up to 60 days. In the freezer in vacuum at -18 °C — up to 3 months without loss of flavor. After opening the package, consume within 7–10 days, store in parchment or film. The exact expiration date is indicated on the label. The flesh of lightly dried fish is less dried than dried fish, so the shelf life is shorter.
Can lightly dried fish be frozen?
Yes, lightly dried fish in vacuum packaging can be frozen for up to 3 months without loss of flavor and structure. Defrost gradually — in the refrigerator for 4–6 hours. Do not use a microwave: this will over-dry the flesh and change the texture. Before serving, give the defrosted fish 30 minutes at room temperature.