Fresh fish are the most valuable, but their nutritional and biological value is almost incomparable even when chilled. Deep-frozen fish (at a temperature of – 45 C) are of particularly good quality. With proper storage, such fish remain good for up to 12 months.

Many people love salmon both for its taste and for its health benefits. This queen of fish is both food and medicine. The oiliest sea and ocean fish, the most valuable of which is salmon, help to protect against stroke. Salmon is rich in calcium, phosphorus, potassium, iodine, fluorine, and zinc. These trace elements help not only regulate blood pressure, but also blood cholesterol levels. The proteins in fish are easily digestible, so the body quickly converts them into energy. If we get tired after eating a full meal of meat dishes, then after eating fish we remain active for a long time.