Pesce

LOMO MERLUZZO NORD.GRAN GOLIAT 4kg(ICE)

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.

La ricetta del pesce spada in padella è saporita, facile da fare e perfetta da servire in ogni occasione, ideale se volete far felici i vostri ospiti con un piatto semplice e raffinato al tempo stesso.

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

Salmon fillet steam-cooked, cut in slices 150g

Fine seafood salad made with octopus, cuttlefish, squid, mussels and shrimps. Preserved in brine you can season it according to preference.

Swordfish slices with skin and bone individually frozen

Mixed of frozen fish

Mix of clean, decapitated and gutted fish

Fillet of cod breaded is a great product for both adults and children. Succulent in all ways, easy to bake, but not only, can also be fried and ready to be enjoyed

Firm and turgid, the rings and tufts of squid are ideal for frying, boiled and in the preparation of sauces.  

Cod fillet covered with breading flavored with beer. 

Excellent as a second course.

Rolls fried mixed cardboard

Prepared for frozen mixed fried

Mix of cephalopod molluscs and crustaceans

Fish slices with skin and bone

With a sweet and delicate taste, the smoky notes are barely perceptible. 

Natural octopus slice, pressured and ready for the carpaccio 750g

Skipjack tuna fillets as a whole, in olive oil 1,850kg

Crostaceo ottimo sia per la preparazione di primi piatti sia di secondi.

Preparata con materie prime di alta qualità, l’insalata di mare fantasia è ideale per preparare piatti freschi e leggeri.

Fillet of swordfish sliced

Smoked culled raw fish subjected to short drying

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

Fresh raw material of the highest quality from farms located in the waters of the Norwegian fjords. The processing takes place following traditional techniques

The fillet, covered with a layer of salt, rests for a few hours thus ensuring greater shelf-life

Smoking also takes place not using artificial smoke aromas but using blends of fine woods

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