A correspondent from MSK1.RU visited a factory in the Kaliningrad region to investigate the production of semi-finished seafood products for “Vkusno — i tochka,” addressing common myths about the quality and nature of these dishes. The investigation sought to address consumer concerns regarding ingredients, calorie content, production standards, and overall demand.

Contrary to the myth that these products are unnatural and made of unclear substances, the “Atlantic Burger” contains whole shrimp, not minced meat. The shrimp are sorted, pressed into patties, breaded, and packaged. Similarly, the “Fish Sticks” are made of pollock, prepared in a convenient format for quick cooking.

Addressing concerns about high calorie content, the seafood menu is presented as a lighter alternative to traditional, heavier options. The “Atlantic Burger,” for instance, uses a shrimp patty, steamed buns, salad, and a light “1000 Islands” sauce to provide a satisfying yet less calorie-dense meal.

Dismissing the notion of unregulated production in substandard facilities, the “Atlantis” factory in the Kaliningrad region employs thousands and utilizes modern equipment, including metal detectors and X-ray machines to ensure product safety. Human employees visually inspect the products for correct breading and shape, while robots handle packaging. The factory includes in-house laboratories where technologists simulate real-world kitchen conditions to test recipes and maintain strict hygiene standards.

Contrary to the belief that no one orders fish, demand for seafood options is actually growing. Within the first two weeks of their launch, over 800,000 “Atlantic Burgers” and approximately 500,000 servings of “Fish Sticks” were sold. Regional preferences vary, with fish sticks being popular in Moscow, rolls in Kazan, and “Caesar” salads with shrimp in Irkutsk.

Challenging the idea that recipes are rushed and solely focused on sales, the development of a new dish can take up to eight months, involving technologists, cooks, and marketers. The process includes testing the product’s taste, behavior during frying, composition, packaging, and even its name. Focus groups are used to gauge reactions and ensure the new items fit well within the existing menu. A crab burger concept was abandoned due to its high cost, while the use of whole ingredients was favored over minced meat based on consumer trust.