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Triton fish and fish products — from classics to delicacies of our own production
The TM «Triton» fish products catalog is over 300 items of our own production: salted, dried, smoked and frozen fish, preserves, rolls, delicacy slices. We have been producing in Kamianske since 1993 using classic technology, without artificial preservatives or dyes. We will deliver by Nova Poshta to any city in Ukraine — Kyiv, Dnipro, Lviv, Odesa, Kharkiv, Zaporizhzhia and others.
Fish products are the core of the Triton assortment. We started back in 1993 with a small herring processing workshop, and today this is a full production cycle: from raw material purchase from verified suppliers to packaging and shipping the finished product to the customer. In the catalog you will find both classic items — matjes herring, herring fillet, taran, mackerel — and delicacy types: dried vomer, salmon belly, warehou, salmon sub-skin meat.
What types of Triton fish products are available
The fish category catalog is divided into 7 key directions. Each contains dozens of items of different types, processing methods and packaging.
Salted fish
A classic of the Ukrainian table: matjes herring of gentle cure, marinated herring fillet, salted iwashi sardine, mackerel, herring. We produce using traditional technology without ripening accelerators — we salt the fish at low temperatures for 24–72 hours, which preserves the natural texture and rich flavor.
Dried fish
Dried fish is a traditional Ukrainian delicacy. The catalog includes vomer, bream, taran, roach, blue whiting, perch, dried mackerel. Drying lasts 2–4 weeks at controlled temperature and humidity — this is the classic «cold» technology without dehydrators.
Hot-smoked fish
Hot-smoked fish is a product ready to eat immediately after opening the package. The catalog includes hot-smoked mackerel, salmon, perch, horse mackerel, hot-smoked herring. The flesh is tender, with an expressive smoky aroma — obtained from real smoke, without liquid flavorings.
Cold-smoked fish
Balyk, salmon belly, mackerel fillet, cold-smoked salmon, herring — products with a dense elastic texture that slice perfectly into thin pieces for canapes or a fish platter. Cold smoking lasts 1–5 days at +20…+30 °C, which preserves the delicacy flavor.
Frozen fish
Frozen fish is raw products for home cooking: Atlantic Redfish, salmon in different packaging types, salmon backbones, salmon head, salmon meat, mackerel, herring, horse mackerel. Shock freezing immediately after the catch preserves all the nutritional properties and fresh flavor.
Preserves and fish assortments
Preserves are gently cured fish and seafood in a dressing (oil, marinade, sauce). The catalog includes herring preserves, herring in oil, mussels in oil, squid, shrimp, fish assortments of several fish types. These are ready-made snacks for a holiday and an everyday table.
Fish rolls and delicacies
Fish rolls, delicacy slices in vacuum, mackerel balyk, stuffed fish — a category for those who want a festive serving without unnecessary time spent on slicing and decorating. Delicacies include both salmon sub-skin meat, salmon belly, and spicy slices with rich flavor.
How we make Triton fish products
The production process is built on the principle of minimal intervention in the natural characteristics of fish.
- Raw materials. We buy fish directly from verified suppliers — Atlantic herring, mackerel, sardine, Pacific iwashi, Norwegian and Chilean salmon, river and lake fish from Ukrainian fishermen.
- Processing. We gut, wash, sort the fish by size. Frozen — we defrost naturally, without water baths.
- Curing/smoking/drying. Each type of processing follows the classic technology. For drying — 2–4 weeks. For cold smoking — up to 5 days. For hot — 1–4 hours. Without process accelerators.
- Quality control. Each batch undergoes inspection: organoleptic, microbiology, salt level, moisture, chemical indicators.
- Packaging. Glass jars, plastic containers, vacuum, thermoform — packaging is selected according to the type of product and shelf life.
How to choose fish: a buyer's guide
If you are just getting acquainted with the fish category, here are 6 rules that will help you make the right choice:
- Determine the purpose. Beer snack — taran, blue whiting, roach. Holiday canapes — matjes herring, fillet. Holiday table — preserves, fish assortments, slices. Cooking at home — frozen fish.
- Pay attention to the packaging. Vacuum — for long-term storage and trips. Glass jar — for preserves. Polypropylene — for tender items.
- Check the composition. Natural fish has a short composition: fish, salt, oil, natural spices. If you see E-additives — the product may be of lower quality.
- Pay attention to the date. The fresher the batch, the more expressive the flavor. This is especially important for preserves and smoked fish.
- Mind the temperature. If you plan long transportation or no refrigerator — choose dried fish or vacuum items.
- Look at reviews. Each product card has real customer reviews. We openly show customer opinions, both good and critical.
Why buyers choose fish from Triton
- 1 Own production since 1993. For over 30 years we have been making fish products in Kamianske. Not intermediaries, not repackagers — a full cycle from raw materials to the counter.
- 2 Over 300 fish items. The widest selection of types and processing methods in one store — from classic herring to delicacy warehou.
- 3 Natural composition. Without artificial preservatives, dyes, flavorings and ripening accelerators. Only fish, salt, oil and natural spices.
- 4 Classic technologies. We dry for 2–4 weeks, smoke with real smoke, salt the cold way. Without chemical shortcuts that make the flavor «flat».
- 5 Delivery with temperature control. Delicacy products are packed in thermal envelopes with ice packs — the product arrives fresh at any Nova Poshta branch.
- 6 Real customer reviews. Each product card contains dozens of reviews from people who have already tried the product. We openly show customer opinions.
How to store and serve fish products
Storage. Most items are stored in the refrigerator at +2…+6 °C. Frozen fish — in the freezer at -18 °C for up to 6 months. In vacuum packaging, the shelf life increases. Exact conditions and expiration date are indicated on the package.
Serving. Before serving, we recommend keeping delicacy items (matjes herring, preserves, smoked fish) for 10–15 minutes at room temperature — the flavor opens up more fully. Classic pairings:
- Matjes herring — with jacket potatoes, scallion, black bread
- Dried fish — as a beer snack with lemon, gherkins, marinated vegetables
- Smoked fish — on toasts with butter and dill, in salads
- Preserves — in canapes, on tartlets, as a base for a fish platter
- Frozen fish — after cooking (baking, frying, boiling) with vegetables and grains
Fish products delivery by Nova Poshta
We ship orders with fish by Nova Poshta daily. Delicacy products are packed in thermal envelopes with ice packs, maintaining the temperature at +2…+6 °C for 24–48 hours. Frozen fish goes into thermal envelopes with cooling elements that hold the temperature below 0 °C for short routes. Delivery is possible to any branch or parcel locker — Kyiv, Dnipro, Lviv, Odesa, Kharkiv, Zaporizhzhia and other cities of Ukraine.
Frequently asked questions about Triton fish products
What types of fish does Triton offer?
The Triton catalog has over 300 fish product items of our own production: salted fish (matjes herring, herring fillet, iwashi sardine), dried fish (vomer, bream, taran, blue whiting), hot- and cold-smoked fish (mackerel, salmon, perch), frozen fish (Atlantic Redfish, salmon, backbones), preserves, fish rolls and delicacy slices. Different packaging sizes are available — from 90 g for a single serving to 500+ g for a family table.
How does salted fish differ from dried and smoked?
Salted fish is a product of only curing without further processing; the flesh remains juicy and moist. Dried fish, after curing, slowly dries for 2–4 weeks at low temperatures, acquiring a dense structure and rich flavor. Smoked fish is processed with smoke — hot-smoked (at +80…+120 °C, ready to eat, tender) or cold-smoked (at +20…+30 °C, keeps longer, dense texture).
How to store fish products after receiving?
Most items (preserves, salted, smoked and dried fish) are stored in the refrigerator at +2…+6 °C. Frozen fish — in the freezer at -18 °C for up to 6 months. In vacuum packaging the shelf life increases 1.5–2 times. The exact conditions and expiration date are indicated on the label of each product.
Can ready-made fish products be frozen?
It depends on the type: dried and smoked fish in vacuum packaging can be frozen for up to 3 months without loss of flavor. It is not recommended to freeze preserves and salted fish — the oil separates, the flesh becomes watery. Frozen fish, on the contrary, is intended specifically for storage in the freezer for up to 6 months.
How does hot smoking differ from cold?
Hot smoking is smoke treatment at +80…+120 °C for 1–4 hours. The fish is ready to eat, has tender flaky flesh and an expressive smoky aroma. It keeps for 5–7 days. Cold smoking is a long process at +20…+30 °C for 1–5 days. The fish has a dense elastic texture, does not crumble when sliced, keeps for 2–4 weeks. Triton uses both technologies without artificial liquid flavorings.
Does Triton fish contain artificial preservatives?
We work on the principle of «minimum additives». Most items are natural: fish, salt, oil, spices, natural smoke. Without artificial preservatives, dyes and ripening accelerators. The full composition is always indicated on the package of each product.
How is fish packed for delivery by Nova Poshta?
Delicacy products (preserves, smoked, frozen fish) are packed in thermal envelopes with ice packs that hold the temperature at +2…+6 °C for 24–48 hours. Dried fish in vacuum packaging preserves its flavor qualities without additional refrigeration. Orders placed before 14:00 are shipped the same day.