Russia’s fishing sector keeps expanding, delivering more products year after year. Beyond the obvious assortment, shoppers still encounter varying quality across the market. A seasoned fishing industry expert and restaurateur, Yan Dmitrenko, explains what to watch for when selecting fish in today’s market, useful for buyers in both Canada and the United States who want reliable, fresh-trozen seafood choices.
According to the expert, the region where seafood comes from leaves a tangible mark on the flavor profile of a dish. Local climate, water temperature, and habitat influence the taste and texture of the same species from different places.
“Seafood sourced from distinct regions can noticeably alter the finished dish’s taste. For example, Russian scallops are harvested in two major zones: Murmansk and the Far East. Scallops from Murmansk tend to be slightly smaller and carry a salty-nutty nuance, while those from the Far East exhibit a sweeter flavor,” he notes.
He adds that modern logistics rely on shipboard shock freezing technology, where fish are rapidly chilled in refrigerated compartments onboard vessels. This method stands out as one of the most advanced and safe ways to transport and store fish and other seafood, helping preserve quality from catch to consumer.
Shoppers are advised to scrutinize labels at the point of sale and to ask sellers about the product’s origin. The label should clearly state that the fish is freshly frozen and indicate a production region compatible with the species’ living environment. For instance, Pacific chum salmon should not be associated with St. Petersburg, as that city lies outside the production zone for that species. When a city or region doesn’t align with the species’ natural range, it may signal that the product has undergone additional freezing later in the supply chain, which can affect quality and safety. Dmitrenko emphasizes staying vigilant about such discrepancies.
He also points out that chilled fish typically cannot reach many regions due to the long distances involved in distribution. The cold chain is often interrupted, which complicates fresh delivery to distant markets in North America and beyond.
Chilled seafood items like shrimp, crayfish, mussels, and some ocean fish seen on shelves often arrive as frozen products in major cities. They may be defrosted locally to present a refrigerated product, sometimes at a higher price. This practice can compromise texture and freshness and increases the risk of contamination and bacterial growth. In contrast, flash frozen products that undergo a single defrost cycle prior to sale are generally safer and maintain better quality, Dmitrenko explains.
In closing, the expert advises consumers to follow proper defrosting guidelines at home when purchasing fresh-frozen fish. The best method is a controlled thaw in the refrigerator, allowing the fish to gradually become ready for cooking while staying firm and juicy. He warns against defrosting in the microwave, under hot water, or at room temperature, as these methods can degrade texture and flavor.
It is important to consider which species may pose heavier metals or parasite risks. The question of safety is not about a single fish but about sourcing, handling, and proper preparation across all seafood categories available in North American markets today.