TRITON supplies a wide range of high quality seafood products in consumer packages (ready-to-eat).
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in own oil
The raw material for this product comes from codfish caught by Icelandic coastal boats, mostly by long-line or hook-and-line fishing. The fish is gutted immediately after landing, within 24 hrs from catch. Frozen liver or liver from trawlers or deep-sea vessels is never used.
The liver is thoroughly cleaned and pre-cooked to separate part of its rich oil which is set aside for medicinal purposes. After that, the pieces are placed into cans. No other ingredients are added except salt.. During can sterilisation more oil separates from the liver. The final product has a mild and gentle taste, and the discharged oil is pure and clear, which is a sure sign of a good product.
Cod liver is very healthy and rich in essential fatty Omega-3 acids, in particular the Omega-3 fatty acids EPA and DHA. It is also a plentiful source of vitamins A and D. Its oil is considered to promote healthy cardiovascular function and to help maintain healthy cholesterol levels.
consists of cod liver, cod roes and some spices. The cod roes serve as a binding agent to achieve the right consistency of the pâté. Like cod liver, COD LIVER PÂTÉ is a very popular spread on toasted bread, biscuits or crackers. And it is healthy, too!
Cod Liver is a delicacy appreciated by gourmets all over the world, though it may be best known under its French name “Foie de Morue”.
Cod Liver is often considered the ecological, economical and ethical ALTERNATIVE to the widely known “Foie Gras” or “Goose Liver”.
Cod Liver Pâté consists of fresh cod liver, cod roes and spices. It is a very healthy product and a rich source of Vitamins A and, as well as Omega-3 fatty acids. Cod Liver Pâté has all the health benefits of cod liver with the added fresh taste of a pâté.
The only edible portions of the monkfish are its muscular tail and its liver. The tail meat of the monkfish is delicious: dense, sweet, and very similar to lobster tail meat in both flavor and texture. Like many fish, monkfish is an excellent low-fat, low-cholesterol source of protein and B vitamins.
50g/100g/340g/500/950g glass jars
Similar to lumpfish, this fresh and dramatic roe is usually reserved for Oriental cuisine and garnishing. The perfect choice to decorate Asian-inspired dishes, capelin caviar bursts with fresh flavor. Capelin caviar is usually served as an appetizer, or side dish.
A female capelin full of roe is regarded as a great delicacy in Japan. The capelin is a fatty fish and is rich in omega-3 fatty acids.
Lumpfish caviar is produced from lumpfish harvested in the North Atlantic. The small and very crisp eggs are dyed black, red or gold.
Masago is very popular in Japan. Masago is the roe from the smelt fish, used popularly to top sushi and sashimi dishes because of the bright color and mild flavor of the tiny eggs.
The Lumpfish is a newly discovered delicacy in China. Its white meat and thick gelatine-like skin offer a wide variety of cooking options. It is also well suited for sushi and sashimi.
Frozen COD ROES Selected &Industrial cod roes(all sizes) Block and IQF Smoked and salted cod roe
Lumpfish roe is processed and salted roe of the female lumpsucker. Similar to salmon caviar it is somtimes used as an alternative to sturgeon caviar.