What kind of fish is served in Russian cafes

Pike cutlets, halibut, cod and, of course, pollock - this Russian fish is enough in our restaurants. But a difficult situation is developing with salmon, shares the chairman of the Coordinating Council of the Federation of Restaurateurs and Hoteliers (FRiO) Sergey Mironov. "Russia sells its salmon, which are suitable for restaurants - large sockeye salmon, coho salmon, salmon, chinook salmon to Asia. And we still buy Norwegian, Chilean, Faroese salmon," he says. According to him, there are no problems with its supplies - it's just that now it costs more. Moreover, Norwegian salmon is often "chemical" - with nitrates, pesticides and antibiotics, says Mironov. Pink salmon is available among domestic red fish. But it is "useless" for restaurants, the expert says. In our market, small coho salmon or sockeye salmon remain unclaimed abroad. Such fish is in stores, but it is also not suitable for restaurants - you cannot cut it into steaks. "We have not built internal supply chains - ...