FISHERIA

A seafood corner that challenges stereotypes: You can now enjoy crab, tuna, or a seafood platter every day, thanks to the upscale-street food menu created by FISHERIA's brand chef.

Moscow is rightfully called the "port of five seas": While residents of this metropolis may not hear the sound of the waves outside their windows, they can easily reach the Azov, Black, Caspian, Baltic, and White Seas by taking a cruise ship. And the abundance of fish and seafood from all over the world is readily available. However, not everyone can afford to indulge in crab, tuna, or a seafood platter without a special occasion.

FISHERIA is here to change that. This blue-and-white corner, resembling a shipping container, offers seafood for everyone, every day. The impeccable freshness of the fish and seafood, the vibrant dishes at affordable prices, and the generous portions are made possible by using ingredients, including those caught by the company itself. "Tikhrybkom" catches shrimp, squid, and crab in the cold northern waters. All the products are cooked in seawater and flash-frozen directly on the ship, preserving their natural, pure flavor. The quality is monitored at every stage, from the sea to the plate. The name FISHERIA is not accidental: they know everything about fish and are ready to help everyone expand their culinary horizons.

Despite its compact size, the FISHERIA kitchen offers over thirty dishes. The upscale-street food concept, created by brand chef Artur Minnegaliev, allows you to fully enjoy fresh fish and seafood, whether it's fish and chips made with sea bass or a large classic Niçoise salad with fresh tuna seared to perfection and marinated curry egg.

Let's start our culinary journey with salmon tartare with mango puree and tuna tartare with sun-dried tomato puree, both served on nachos with guacamole. After a brief but memorable encounter with shrimp in a crispy almond crust with kimchi mayo (spicy, crunchy, and juicy!), it's time to choose your main course. Consider a simple steak – yes, a steak made from Pacific squid, tuna, or salmon, served with a slice of lemon and green butter – or something more complex. Perhaps a Texas-style wrap with shrimp in a crust, vegetables, and caviar sauce, all wrapped in a folded wheat tortilla? Or one of the excellent seafood sandwiches in a fluffy, slightly sweet brioche made in-house, filled with shrimp or squid tentacles that playfully stick out, reminiscent of "Kraken Unleashed," and served with oyster sauce? How about a hearty and filling corn and cream chowder with crab meat from an entire claw, or a fish burger with two whole patties (taller than all the others!) made from salmon, served with aioli relish, lettuce, and tomatoes?

For those who want it all, right away, and in abundance, or who are willing to share with friends and family, there's a section called "Sher" on the menu. Here you'll find a warm Kamchatka crab leg with butter, a platter of Magadan shrimp, half a kilogram of assorted seafood (mussels in wine sauce, shrimp fried in teriyaki sauce with sesame seeds, grilled squid), and a generous portion of mussels in a classic cream sauce or a spicy "tom yam" sauce. All of this, and everything else on the menu, is served quickly and can be easily packed to go.

And although FISHERIA already delights its customers with two corners (Rynok on Leninsky and the StrEAT food hall), the project is not stopping there and plans to open new locations so that even more people can enjoy the flavors of their favorite dishes.