introduced in primorye, in order to change the situation, says the vice president of the company and azamat yusupovune , more than 10,000 fry were released into the waters of the bay in the far eastern marine reserve. the total mass of the entire batch is 40 g. in a few years, one such crab will reach a weight of 2-3 kg. this project opens up great prospects for the development of a new area of ​​aquaculture fish industry development. with the taste preferences of russians changing, along with this, restaurateurs are adapting the menu and relying on the use of domestic products , the consumption of fish grown in russia is growing. oysters, mussels and scallops chef viktor lovdin in 2017 opened a spanish restaurant in moscow. lately. it is becoming more and more russian seafood. victor started out as an assistant cook, then he was a land cook, he went through all the steps, and eventually led the kitchen recently, the restaurant began to buy our shrimp from the sea of ​​okhotsk. and freshly frozen. they are boiled and frozen, as usual, it happens. yes, we are also adding this new product for me, but