OOO Khantay

Kamchatryba was established in 2018 with the aim of familiarizing residents of the European part of Russia with the richness and diversity of fish products produced in the Far East in general and Kamchatka in particular.The main type of fish produced in Kamchatka is "wild" salmon in all its manifestations. The main feature of salmon meat living in a natural environment is the high content of omega-3 fatty acids, proteins, macro and microelements and vitamins. At the same time, there are no harmful elements in the meat of "wild" salmon, which can enter and accumulate in the meat of artificially grown fish. In this regard, Far Eastern salmon are recommended for inclusion in the diet with dietary nutrition, pregnant women and children. The main types of salmon produced in the Far East are sockeye salmon, chum salmon, coho salmon, pink salmon, char, and of course chinook salmon, not for nothing called "royal salmon". Chinook salmon is the largest of the Far Eastern salmon family. The weight of 10 kilograms is far from the limit for her. Chinook meat is considered the most useful, because it is in chinook that the maximum amount of useful substances is contained. Sockeye salmon, in turn, is famous in addition to its useful properties for the indescribably bright color of meat. In the largest restaurants, they try to use sockeye salmon for cooking Japanese cuisine – the appearance of the dish becomes indescribably appetizing, as in the picture. Another fish worthy of special mention is the coho. In the European part of Russia, this fish is not well known, although some people from the Far East prefer coho salmon to all other breeds of Far Eastern salmon. The thing is that the catfish has the densest meat structure and dark ruby color. Lightly salted and dried coho is simply incomparable! Chum salmon is the most popular type of Far Eastern salmon. Due to its relative availability, keta has become widespread in the European part of Russia. Moreover, some types of chum salmon, mined mainly in the north of Kamchatka (in the common people, chum salmon is called "monaco" there) in appearance, bright red color and structure of meat can be confused with sockeye salmon. Char is a wonderful kind of salmon, which, due to its relatively small size and affordable price, is perfectly suitable for processing (smoking, drying), and for everyday use in fried and boiled form. And of course it is impossible not to mention the Far Eastern smelt. In contrast to the Asian (or American) smelt, called "catfish", the Far Eastern smelt is sometimes called "malorota". In dried form, it is one of the best delicacies "for beer". And what is important: at the same time, the Far Eastern smelt is a low-calorie product. Another area of work of the Kamchatryba company is the supply to the European part of Russia of canned products (canned food) made from Far Eastern salmon. The most important feature of the canned food supplied by us is that they are all prepared only from freshly caught raw materials, directly at the place of catch. Whether it's "Natural pink salmon", "Natural Chum salmon", "Natural Coho", "Natural Sockeye salmon" or "Far Eastern salmon stew" — frozen raw materials are not used in their preparation!!! The same principles – only fresh raw materials, no freezing – are used in the preparation of canned food "Cod liver", "Pollock liver", "Pollock liver and caviar", "Liver and caviar of pollock Assorted delicacy" and "Pollock liver in Primorye". Thanks to their taste qualities, they will become a real decoration of the table during any holiday!