Pesce

CAVIALE VASO 18gr(RIU)

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.

Clean cuttlefish, excellent as a main course or as a condiment for a tasty first course.

From lean meat and low cholesterol, they are excellent for low calorie diets having a high satiating power and low energy density. 

COZZE LA CASTRENSE GRATINATE 250grX10pz(MV)

The pulp of crab "King La Riunione" is characterized by a delicious taste but at the same time remains very delicate on the palate.

Cuttlefish carpaccio bagged in its ink and the jelly made while cooking 750g

Cuttlefish ink is mainly used as a condiment, especially for pasta dishes.

It helps to color and flavor pasta dishes, fresh pasta in the first place.

Sometimes someone use it in cooking risotto, to plan, or even in sauce to enhance the flavors of fish.

“Delicate” swordfish fillet, cut in slices 1kg

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

Semplice e veloce da preparare, versatile in cucina, digeribilissimo e ricco di nutrienti, il salmone norvegese è la scelta ideale per chi, pur avendo poco tempo a disposizione, non vuole rinunciare al piacere di mangiare in modo equilibrato e gustoso.

filetto di sgombro pescato nell'oceano atlantico, gustoso e versatile di facile utilizzo.

Cod fillet covered with breading flavored with beer. 

Excellent as a second course.

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

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.

FILLET OF SEA BREAM 140/160gr 5kg

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

FILONI PESCE SPADA S/P IWP 3kg ca PV NETTO(MP)

Prepared for frozen mixed fried

Mix of cephalopod molluscs and crustaceans