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Wild salmon lives wild in the Pacific Ocean, where it feeds on shrimps and sandeel. These fish sail in the Pacific for several years and then return to their native rivers to lay eggs. We work with small fleets in the Alaska and the Okhotsk-Kamchatka Province. The trawlling salmon is caught in the nets at the sea in front of the deltas of tug of war rivers. On the banks of the deltas there are modern processing plants, directly processing the catches and shock- freeze to -70° C (this guarantees a first class standard of raw material).


By many Čavyča is rightly considered as the king of salmon! These wild fish have an excellent full flavor and a higher fat content in the muscle. The prized meat of King Salmon has a color range from white to dark red. Thanks to these facts, most catches of Salmon chavyča are exported to the Japanese gastronomic market and is a real rarity in the Czech Republic!

Sockeye salmon, Red salmon, Kokanee salmon or Blueback salmon.

Sockeye has a solid meat full of taste valued in gastronomy. The fatness is medium to higher. General public knows this wild salmon for its deep orange to red muscle color. However few people know that they only acquire the red color when they rub against the current flow of the river. Then the hormonal composition of the meat changes and therefor its color and quality decrease. Our fleets fish for Sockeye salmon at the sea which guarantees first-class quality.
One of the world’s largest populations of Sockeye is currently in the territory of the Russian Federation in the Kamchatka region and the waters of the Okhotsk Sea. In the sea salmon mostly feed on flocks of ocean krill. Later shrimps become its natural food from which it obtains its interesting red color of the meat.
The reproduction process itself usually begins 40 to 60 days after its return to native river. The salmon roe of Něrka can bury up to 700g of roe in the built nest, which is then fertilized with roe.

Coho is called silver salmon for its beautiful silver skin color. Its meat is light orange, slightly fat and its structure is finer than the muscle of Salmon chavaca (King salmon). Among the experts kisuč salmon is ranked first Almost all large pieces of kisuč go to the Japanese gastronomic market where the mast.ers use them to make sushi.The back of adult fish in its oceanic phase is dark blue to green and the hips and belly are silvery. The upper lobe of the tail and the back are decorated with black spots.
Coho salmon is the most thermophilic of all species of Pacific salmon with a comfortable temperature range of 5 to 16 degrees Celsius. Coho salmon spends about a year and a half in seawater and then rushes to coastal rivers. When young salmon are in fresh water, they first feed on mosquito larvae, caddisflies and various algae. When the size of the body of a young salmon approaches 10 centimeters they start to feed on the fry of other fish, aquatic animals, beetles and larvae of various insects. Coho salmon ranks third in the list of fat content in meat after sockeye salmon and chinook salmon. This type of salmon is valued not only for fine red meat, but also for slightly bitter but very nutritious caviar.

Chum salmon, Dog salmon or Silverbrite. Chum salmon are smaller in size and are in count just behind pink. The average weight of the hunted pieces is around 4 kg. These wild fish have lighter meat and low fat content. They are valued and popular in maintaing a healthy diet. It lives in a school of fish and is harvested like a typical school of fish. The specific coloration helps them remain invisible not only to the enemy, but also to their prey. Ichthyologists claim that the oldest representatives of the „modern” Keta salmon existed in the rivers of North America and Russia 50 million years ago. Keta has a typical silver-blue color with tones of water of the area where it lives and hunts. The fish is darker on the back and lighter on the abdomen. This color allows the fish to go unnoticed both in the water column and in the lower parts of the seas.
During the breeding season, the body shape and appearance of these fish change dramatically. The body grows and widens and a hump forms on its back. The jaws enlarges, the teeth curl and become much longer. Even the color spectrum of the fish changes to brown, yellow, greenish or olive. Lilac or crimson stripes appear on the sides of the body surface, which darken depending on the maturation of the egg.
Some fish can grow to impressive sizes. The female’s body can reach 100 centimeters and her body weight can exceed 12 kilograms.
According to official data, the maximum size of Keta salmon was 1.5 meters and its weight was 16 kilograms!

Most individuals live at a depth of no more than 15 meters. Fish spend a significant part of their lives migrating and searching for food. This period can last from 2.5 to 10 years.
Keta salmon has the largest fishing ground out of all members of the salmon family living in the waters of the Pacific Ocean.
During the spring when water warms up Keta migrates further to the north coast of America. After some time many flocks divide into sexually mature and conversely immature. Fish that are not yet ready for spawning are moving back to the southern shores. As salmon grows and mature they turn into real predators. Keta salmon normally live from 4 to 7.5 years old. The overwhelming group of females that set out to reproduce are fish up to the age of 7. Only 16-18% are females older than 7 years.

Pink salmon is also known in Czech republic as Pink salmon, Humpy salmon, Humpie. Pink salmon is the most abundant salmon in the Pacific. These wild fish of smaller size have light meat of delicate taste and low fat content. Pink salmon got its name due to the specific pink color of the meat and the special „hump” that forms in males with the onset of the spawning season. All pink salmon are at the birth of the female sex. Only after they start on their journey to the sea half of them turn male. This is one of the ways of fighting for existence that nature has provided to this species of fish.
Pink salmon spend only one summer season in the sea. At the beginning of the second summer their move to the rivers begins for subsequent friction. Large individuals leave the waters of the sea first and gradually the size of the fish decreases during the migration to the draft rivers. Females arrive at friction sites later than males. The very act of friction is completed in the region of Russia always by the end of August. Pink salmon feel great in cold waters with temperatures from 5 to 15 degrees Celsius. The most optimal temperature for its growth is 10 degrees Celsius. Pink salmon actively feed on huge amounts of plankton. In deeper areas its diet consists of small fish, anchovies, octopuses and shrimps. Just before spawning, the fish’s feeding reflexes disappear and the fish begin to fully submit to the instinct of reproduction.