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Triton salted-frozen fish — matjes herring, chum salmon caviar, delicacies with long storage
The TM «Triton» catalog has salted-frozen fish: matjes herring 5-7 and 7-9 h/l, Dutch-style herring h/l, salted-frozen salmon sub-skin meat, chum salmon caviar 500 g from Silver Bay Seafoods and Alaska General Seafoods. Double processing — classic curing + shock freezing at -25…-35 °C. Long storage up to 6 months in the freezer without loss of flavor. Delivery by Nova Poshta with temperature control.
Salted-frozen fish is the optimal solution for those who want to have a stock of delicacy items in the freezer and defrost in portions as needed. Classic salted fish has a limited shelf life in the refrigerator — from 14 to 60 days. Salted-frozen is the same product, but with factory shock freezing immediately after curing. As a result — 6 months of long storage, while flavor and structure are preserved as close to fresh salted fish as possible. Especially relevant for matjes herring for the holiday and chum salmon caviar — products of the premium segment.
Types of salted-frozen fish in the Triton catalog
Seven items — from classic herring to premium caviar.
Salted-frozen matjes herring
Category classic — matjes herring h/l in three size formats: matjes 5-7 h/l (larger fish, 5–7 pcs per kg, each 140–200 g), matjes 6-7 h/l (standard), matjes 7-9 h/l (smaller fish, 7–9 pcs per kg, each 110–145 g). Young Atlantic herring of gentle low-salt curing by Dutch technology. Tender, fatty, buttery flesh with a slightly sweet flavor — a classic item for canapes, Olivier, herring under a fur coat.
Salted-frozen Dutch-style herring
Dutch-style herring h/l — herring fillet in a special marinade with onion, vegetables, pepper, bay leaf, vinegar, sugar. A classic Dutch recipe with a soft sweet-sour flavor and onion notes. In the salted-frozen format, it keeps for 6 months without loss of its characteristic flavor. Serve on canapes with black bread, as a base for a festive fish platter.
Salted-frozen salmon sub-skin meat
Salted-frozen salmon sub-skin meat TM Triton is a delicacy item from the dark, fatty part of salmon located directly under the skin. Has a concentrated flavor, high Omega-3 content, rich color from brown to burgundy. Pre-dried in classic curing and frozen by the shock method. This is a product for gourmets — on canapes with butter, in pasta with cream, in salads with arugula.
Salted-frozen chum salmon caviar 500 g
Premium items in the category: salted-frozen chum salmon caviar 500 g from two suppliers — Silver Bay Seafoods and Alaska General Seafoods. Both are leading American manufacturers from Alaska, working according to FDA standards. Chum salmon caviar is the largest among salmon species (5–6 mm in diameter), has a bright orange color, soft membrane, tender flavor with a slight buttery taste. This is classic red caviar for canapes, tartlets, sandwiches with butter.
How we process salted-frozen fish
The technology is based on classic curing with final shock freezing.
- Raw materials. Atlantic herring from cold northern seas. Salmon — Norwegian / Chilean. Chum salmon caviar — from US Atlantic suppliers (Silver Bay, Alaska General).
- Preparation. Herring is processed — gutting, head removal. Fillet — for the «Dutch-style» item. Salmon — we extract the sub-skin meat. Caviar is supplied already processed by suppliers.
- Curing. Classic cold method for 24–72 hours depending on the type of fish. For matjes — gentle cure by Dutch technology. For «Dutch-style» — an additional stage of marinating with vegetables and spices.
- Flavor control. Each batch is checked for salinity, flavor, texture. If something deviates, the batch does not go to freezing.
- Shock freezing. At -25…-35 °C for 1–3 hours. Rapid freezing forms small ice crystals that do not damage the structure.
- Packaging. Vacuum or glass jars (for caviar). Marking with production date, supplier, composition.
How to choose salted-frozen fish
- For the classic table. Matjes herring 6-7 h/l — a universal size for canapes and herring under a fur coat.
- For a big holiday. Matjes herring 5-7 h/l — larger fish, easier to slice into beautiful pieces.
- For sandwiches and buffets. Matjes 7-9 — smaller fish, convenient for small canapes.
- For non-standard flavor. Dutch-style herring — sweet-sour marinade with onion and vegetables.
- Premium serving. Chum salmon caviar 500 g — for the holiday, tartlets, sandwiches with butter.
- For gourmets. Salmon sub-skin meat — a rare delicacy, concentrated flavor.
Why Triton salted-frozen fish is a convenient choice
- 1 Long storage. Up to 6 months in the freezer without loss of flavor. Ordered once — used all autumn or winter.
- 2 Shock freezing. At -25…-35 °C immediately after curing. Small ice crystals do not damage the fish structure.
- 3 Classic Dutch matjes technology. Gentle low-salt curing of young herring — the same flavor that all lovers know.
- 4 Premium caviar from Alaska. Silver Bay Seafoods and Alaska General Seafoods — leading American suppliers with controlled quality.
- 5 Convenient packaging. Herring in portions of several fish, caviar 500 g — a large jar for the holiday or several servings.
- 6 Delivery with cold agents. Dry ice or ice packs hold the temperature below -5 °C for 24–48 hours of transportation.
How to store and prepare salted-frozen fish
Storage. In the freezer at -18 °C — up to 6 months in vacuum packaging or glass jars (for caviar). Do not leave an unpacked product in the freezer — drying and loss of flavor. Do not refreeze after defrosting — this spoils the structure.
Defrosting. Gradually in the refrigerator at +2…+6 °C for 4–10 hours. A faster option — in cold salted water (1 tablespoon of salt per liter) for 1–2 hours in packaged form. After defrosting — consume within 2–3 days.
Classic serving methods:
- Matjes herring — with jacket potatoes, scallion, oil, black bread
- Dutch-style herring — on sandwiches with butter and dill, in classic salads
- Salmon sub-skin meat — in thin slices on canapes with lemon
- Chum salmon caviar — on tartlets with butter, in canapes with white bread
- Classic herring under a fur coat — from matjes 5-7 or 6-7
- Olivier with caviar — add a spoon of chum salmon caviar as a decoration
Salted-frozen fish delivery by Nova Poshta
Salted-frozen fish is a category that requires a cold chain. We ship orders by Nova Poshta daily in dense thermal envelopes with ice packs or dry ice, which hold the temperature below -5 °C for 24–48 hours. Glass jars with caviar are additionally packed in cushioning material. For distant routes — a double amount of cooling elements. Delivery is possible to any branch or parcel locker — Kyiv, Dnipro, Lviv, Odesa, Kharkiv, Zaporizhzhia and other cities of Ukraine.
Frequently asked questions about salted-frozen fish
What is salted-frozen fish and what is special about it?
Salted-frozen fish is a product of double processing: first curing by the classic method, then shock freezing at -25…-35 °C. This format allows preserving the tender flavor of salted fish for 6 months in the freezer. This is especially relevant for delicacy items — matjes herring, chum salmon caviar, salmon sub-skin meat. Convenient to keep in stock and defrost in portions as needed.
What types of salted-frozen fish are in the Triton catalog?
The catalog has seven items: matjes herring 5-7 h/l salted-frozen (standard size), matjes herring 7-9 h/l (larger size), Dutch-style herring h/l salted-frozen, matjes herring 6-7 h/l, salted-frozen chum salmon caviar 500 g from Silver Bay Seafoods, chum salmon caviar 500 g from Alaska General Seafoods, salted-frozen salmon sub-skin meat TM Triton. From classic to premium delicacies.
How does matjes herring 5-7 differ from 7-9?
The numbers 5-7 and 7-9 are size categories: the number of fish per kilogram of product. Matjes 5-7 means 5–7 fish per kilogram, that is, larger fish (about 140–200 g each). Matjes 7-9 means 7–9 fish per kilogram, slightly smaller fish (about 110–145 g each). The flavor is the same, the difference is in the fillet size after processing. Larger fish are more convenient for slicing on canapes.
What is chum salmon caviar and how does it differ from other red caviar?
Chum salmon caviar is red caviar from chum salmon (Pacific salmon). Chum salmon caviar grains are the largest among all salmon species (5–6 mm in diameter), have a bright orange or reddish color, softer membrane that easily bursts in the mouth. The flavor is tender, with a slight buttery taste. This is one of the most expensive types of red caviar, a premium product for the holiday. The catalog has two suppliers from Alaska: Silver Bay Seafoods and Alaska General Seafoods.
What is Dutch-style herring?
Dutch-style herring is herring fillet in a special marinade with onion, vegetables, spices (pepper, bay leaf, sugar, vinegar). A classic Dutch recipe. Has a soft, sweet-sour flavor with expressive onion notes. In vacuum and shock freezing, the product keeps for up to 6 months. Serve on canapes with black bread, in salads, in classic herring under a fur coat.
How to properly defrost salted-frozen fish?
The best way is gradually in the refrigerator at +2…+6 °C for 4–10 hours (depending on size and type). This will preserve the texture and flavor. A faster way is in cold salted water (1 tablespoon of salt per liter) for 1–2 hours in packaged form. Categorically not recommended to defrost in a microwave, in warm water or at room temperature — this damages the structure and may lead to bacteriological spoilage. After defrosting, consume within 2–3 days.
How is salted-frozen fish packed for delivery?
Salted-frozen fish is a category that requires a cold chain. We pack in dense thermal envelopes with ice packs or dry ice, which hold the temperature below -5 °C for 24–48 hours of transportation. Glass jars with caviar are additionally packed in cushioning material. For distant routes — a double amount of cooling elements. Orders placed before 14:00 are shipped the same day.