Photo: OKTTA/Moreodor

Exotic Bites and Deep-Sea Delicacies: How Imports Are Reinventing Russia’s Seafood Scene

RUSSIAN FEDERATION
Tuesday, April 22, 2025, 00:10 (GMT + 9)

From Patagonian Toothfish to Sicilian Shrimp, Imported Seafood Is Diversifying Russian Palates and Menus

Margarita Kryuchkova from Fishnews magazine, was told by experts from Moreodor about interesting positions that are already popular in Russia or have sales prospects.

How Foreign Supplies Diversify the Russian Menu

Imported fish and seafood are reshaping what’s on the table in Russia, offering a richer, more diverse selection for consumers. While Russian fishermen harvest around 5 million tons of aquatic bioresources annually, the appetite for exotic and premium imported seafood continues to grow.

From high-end restaurants to specialty stores, Russians are increasingly indulging in international delicacies such as toothfish, beluga, congrio, and giant oysters. Experts from the seafood company Moreodor highlight the importance of foreign imports in meeting consumer demand and enriching market offerings. Here’s a look at some of the standout seafood products gaining traction in Russia.

Patagonian Toothfish

Known as the Patagonian toothfish (Dissostichus eleginoides), this deep-sea species thrives in Antarctic waters and is caught via longlines at depths of up to 2,000 meters. The fishing season typically runs from February to August.

Imported primarily from Argentina and Chile, toothfish is considered a premium product, frequently featured in upscale dining establishments. One particular delicacy? The fish’s cheeks—tender, juicy, and favored by culinary connoisseurs.

Beluga

The iconic beluga sturgeon (Huso huso) once thrived in the Caspian Sea but has declined due to overfishing. With commercial fishing now banned, aquaculture in northern Iran—especially in Gilan and Mazandaran provinces—has stepped in. Carefully farmed with monitored water quality and specialized feed, beluga takes several years to mature.

Its meat, ideal for smoking or used in traditional Middle Eastern dishes, remains a sought-after delicacy.

Congrio

Also known as kingclip, Pink cusk-eel, congrio (Genypterus blacodes) is caught as bycatch in South Atlantic waters, primarily by Chile, Uruguay, and Argentina. Its pinkish, sweet-tasting flesh is popular in Latin American cuisine and famously honored in Chilean poet Pablo Neruda’s “Ode to Congrio Soup.”

Though not yet mainstream in Russia, congrio is gaining ground in specialty markets and select eateries.

Giant Oysters

Crassostrea gigas, or giant oysters, are a cornerstone of aquaculture in nations like Namibia, Tunisia, Morocco, China, and South Korea. Farmers cultivate both diploid and triploid varieties—the latter known for faster growth and larger size.

In Russia, oysters are mostly consumed raw in restaurants and boutique outlets, although baked versions with creative toppings are popular in Asian cuisines.

Mediterranean Red Shrimp

The striking Mediterranean red shrimp (Aristaeomorpha foliacea), also known as carabineros or Sicilian shrimp, is a prized deep-sea catch with a bold flavor profile. These scarlet-hued shrimp are primarily served in luxury resorts and fine-dining venues across Europe—and increasingly in Russia, where they are imported in small, exclusive batches.

Vongole Clams

Ruditapes philippinarum, or vongole clams, also known as Venus clams, are largely farmed in China. Exported in frozen or pre-cooked form, vongole are staples of Italian and Asian cuisines—ideal for pastas, soups, and salads. Their delicate, ocean-fresh flavor has made them increasingly popular in Russian restaurants and upscale grocery chains.

Navajas

Also called razor clams or “sea knives,” navajas (Ensis siliqua) boast long, narrow shells resembling straight razors. Harvested along the coasts of Portugal, Spain, and Ireland, they remain a novelty in Russia.

Perfect for baking, grilling, or sautéing, these mollusks are gradually making their way onto HoReCa (Hotel/Restaurant/Catering) menus.

Cobia

The black kingfish cobia (Rachycentron canadum) is a fast-growing predatory species farmed widely across Asia, particularly in China. With rich, fatty flesh and a firm texture, cobia lends itself to a variety of cooking styles—from smoking to grilling. Due to its sturdy central spine, it’s often pre-cut into steaks before hitting the kitchen.

Russia sees cobia as a strong candidate for high-end hotel and restaurant menus.

Patagonian Loligo Squid

This small squid (Loligo patagonica) from the nutrient-rich Atlantic waters is a favorite in southern European cuisine. With a mild, slightly sweet taste, it's perfect for quick cooking methods and is now being explored for wider distribution in Russia.

Golden Scallop

Mimachlamys crassicostata, the golden scallop, is distinguished by its vibrant orange shell and delicate sea flavor. Caught mainly in Asian waters, each scallop measures up to 8 cm, with 45–55 per kilogram. It’s a great fit for pan-frying, grilling, or baking—ideal for retail and home cooks in Russia exploring new ingredients.

These selections are just a taste of what’s possible, according to Moreodor experts. As global seafood imports continue to expand, Russian consumers are enjoying an increasingly diverse and flavorful “fish menu”—full of exotic offerings once found only abroad.

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