Triton frozen fish — salmon, Atlantic Redfish, mackerel for home cooking

Frozen fish is raw products for home cooking: baking, frying, boiling, steaming or grilling. Unlike ready-made salted, dried or smoked fish, this category gives complete freedom — you decide how to cook the product. Triton purchases fish from verified suppliers, some of which undergo shock freezing directly on industrial vessels immediately after the catch — this is a guarantee of flavor and nutritional properties.

Types of frozen fish in the catalog

The category covers premium salmon, budget mackerel, and culinary raw materials for preparing broths.

Norwegian salmon and Chilean Atlantic salmon

Premium segment — Norwegian salmon in different packaging types: whole gutted, fillet on skin, skinless fillet, portion steaks. Chilean Atlantic salmon is a close relative with a similar flavor, but more affordable in price. This is universal fish for baking, grilling, preparing sushi, hot smoked dishes at home, marinades. Available from 200 g for a mini-family to 2+ kg for a holiday.

Atlantic Redfish

Atlantic Redfish is a lean white oceanic fish with characteristic red-orange skin coloring. It has tender, lean flesh with a delicate flavor. Low calorie content (about 95 kcal per 100 g) with high protein content. Classic cooking methods: oven baking, frying, steaming. A convenient fish size (300–600 g) — for 1–2 servings.

Salmon backbones, head and meat

Delicacy raw materials for home cooking: salmon backbones for rich broths and ukha, salmon head for baking and soups, salmon meat in trimmings for cutlets, pates, fish salads. This is a budget but very tasty item — the part of fish that usually goes for industrial processing is available with us as a separate product.

Mackerel, herring, Atlantic horse mackerel

Classic «Ukrainian» items: Atlantic mackerel (for smoking at home, baking), frozen herring (for home salting by traditional recipes), horse mackerel (budget fish for frying). These items are bought by those who love to cook fish themselves by «grandmother's» recipes.

Tilapia, blue whiting and other types

Tilapia is a lean white fish with a tender flavor, ideal for diet nutrition. Blue whiting is a budget cod fish, good for frying and baking. Pike carcass is a classic Ukrainian river fish for cutlets and stuffed pike. These are items for daily home cooking.

How we select frozen fish

The quality of frozen fish begins long before the store shelf — at the stage of catch and primary processing.

• Suppliers. We work with verified exporters from Norway, Chile, Icelandic companies — those with certified production.
• Shock freezing. Most items (especially salmon and Atlantic Redfish) undergo freezing directly on the industrial vessel within 30–60 minutes after the catch at -35…-40 °C.
• Transportation. Controlled temperature chain from manufacturer to our warehouse — refrigerators at -25 °C.
• Quality control. Each batch is checked for packaging integrity, absence of re-freezing (signs — ice crystals on the surface, deformation), microbiological indicators.
• Storage. At our warehouse — in industrial freezing chambers at -25…-30 °C.
• Packaging for shipping. In thermal envelopes with ice packs or dry ice to maintain the temperature during transportation.

How to choose quality frozen fish

• Packaging integrity. Without tears, holes, damage. Ice inside — in the form of a thin film, not large pieces.
• Absence of re-freezing. Signs of re-freezing: large ice crystals on the surface, deformation of the fish, presence of snow inside the package. If present — the product is spoiled.
• Color. Natural for each type: salmon — pink-orange, mackerel — silver-gray, perch — red-orange, tilapia — white-gray.
• Smell after defrosting. Expressive fishy, marine — this is the norm. Ammonia, sour, rotten — signs of spoiled raw materials.
• Texture after defrosting. The flesh is springy, returns to shape when pressed. If it «falls apart» — was re-frozen.
• Glaze. A thin layer of ice on the fish surface is normal (protective glaze against drying). Too thick a layer (more than 10% of the weight) is a way to make the product heavier, a sign of an unscrupulous manufacturer.

Why buyers choose Triton frozen fish

• 1 Shock freezing. Most items have freezing immediately after the catch at -35…-40 °C. This is a guarantee of flavor and nutritional properties.
• 2 Transparent origin. Norwegian salmon, Chilean Atlantic salmon, perch from Icelandic catch — we clearly indicate the source of raw materials.
• 3 Wide selection. From premium Norwegian salmon to budget horse mackerel — choose fish for your budget and culinary needs.
• 4 Unique items. Salmon backbones, salmon head, salmon meat — what you rarely find in a regular supermarket.
• 5 Convenient packaging. Small 200 g portions for tasting and large 1+ kg for family cooking. Fillet, steaks, whole fish — choose the format.
• 6 Delivery with temperature control. Thermal envelopes with ice packs hold the temperature below -5 °C for 24–48 hours — the fish arrives frozen.

How to store and cook frozen fish

Storage. In the freezer at -18 °C — up to 6 months without loss of quality. At -25 °C and below — up to 12 months. Do not keep the fish in the freezer partially unpacked — this leads to drying and loss of flavor. The exact date and expiration period are on the package.

Defrosting. The best way is in the refrigerator for 8–12 hours. A faster way is in cold salted water (1 tbsp of salt per liter) for 1–2 hours. Do not use a microwave or warm water — this damages the texture.

Classic cooking methods:

• Salmon in the oven — fillet on parchment with lemon and dill, 12–15 min at +180 °C
• Fried Atlantic Redfish — in flour with salt and pepper, 4–5 min on each side over medium heat
• Mackerel in foil — with onion, lemon, pepper, 25 min at +180 °C
• Broth from salmon backbones — cook 30–40 min with vegetables, strain, base for fish soups
• Salmon steaks on the grill — 4–5 min on each side, marinate in advance in soy sauce and garlic
• Fish cutlets — from salmon meat + onion + bread, the ideal home option

Frozen fish delivery by Nova Poshta

Frozen fish is the most temperature-demanding category. We ship orders by Nova Poshta daily. The fish is packed in dense thermal envelopes with cooling elements (dry ice or ice packs) that hold the temperature below -5 °C for 24–48 hours of transportation. For distant routes, we use a double amount of cold agents. 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 frozen fish