Pesce Surgelato

Prepared for frozen mixed fried

Mix of cephalopod molluscs and crustaceans

Salmon has a very valuable meat, with a delicate and characteristic taste. The profile of the salmon is particularly slender and elongated and the head is pointed. The color and appearance, differ according to the variety. Salmon acquire their typical colour during growth

FILLET OF SEA BREAM 140/160gr 5kg

Dicentrarchus labrax (Linnaeus, 1758), commonly known as sea bass (in peninsular and insular Italy) or sea bass (mainly in northern Italy), is a bony sea fish and brackish water of the Moronidae family.

Freshwater fish, with bone-free meat that make it versatile in preparation.

Cod fillet covered with breading flavored with beer. 

Excellent as a second course.

“Delicate” yellowfin tuna fillet, cut in slices 1kg

These are valuable crabs already cut in half and frozen, their origin is the Mediterranean Sea Ionian side. They are sold by the kilo and to be cooked must be thawed: they have a light and white meat and can be used for classic or exotic recipes, excellent for first or second courses, but also for appetizers.