Flounder (Lat. Lepidopsetta) are a sea groundfish inhabiting the Baltic Sea. Flounder is a very delicious fish and there are many tasty cooking methods. Flounder meat is one of the most useful products, which contains a wide range of amino acids that help lower the level of cholesterol in the blood. Flounder meat is high in iodine, sodium, iron, magnesium and phosphorus. Interesting fact: to improve taste of flounder ready meals it is required to use dill in boiling and pan fry it with light side up.
The common bream, freshwater bream, bronze bream or carp bream, Abramis brama, is a European species of freshwater fish in the family Cyprinidae. The bream is usually 30 to 55 cm (12 to 22 in) long, it usually weighs 2 to 4 kg (4.4 to 8.8 lb). The common bream is a highly commercial fish. This dried fish is heavily salted, flat, thin, completely covered with large hard scales.
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Smelts are a family of small fish, Osmeridae, found in the Atlantic and Pacific Oceans. Some species of smelt are among the few fish that sportsmen have been allowed to net, using hand-held dip nets, either along the coastline or in streams. Some sportsmen also ice fish for smelt. Smelt are often dried and eaten whole
Pelecus cultratus, known variously as the sichel, the ziege, the sabre carp or sabrefish, is a species of cyprinid fish from an Eastern Europe and adjacent Asian regions. It is the only species of its genus. This species inhabits lower reaches of rivers and brackish waters of eastern Baltic, Black, Caspian and Aral Sea basins
Salmon is undeniably delicious. It has a unique, delicate flavor with a less "fishy" taste than many other fatty fish, such as sardines and mackerel. It is also extremely versatile. It can be steamed, sautéed, smoked, grilled, baked or poached. Salmon is rich in omega-3 fatty acids, loaded with selenium, good source of potassium, great source of protein and excellent in B vitamins. With our drying technology we can keep lots of goods after the process.
Dried and salted cod, sometimes referred to simply as salt cod, is cod which has been preserved by drying after salting. The fish is beheaded and eviscerated. It is then salted and dried ashore. Traditionally the fish was sun-dried on rocks or wooden frames, but today it is mainly dried indoors by electrical heating.
