Pesce

Frozen gastronomic preparation based on cubes of gratinated squid, skewered on a stick weighing about 32gr. 

“Yellow fin” tuna with oilve oil in can 620g

The tuna fillets in sunflower oil Riunione are obtained from the finest fillets, steamed and preserved in oil, for a delicate and refined result.

More and more present in our kitchen, salmon eggs are much larger than lumpfish eggs and are intended for a variety of uses when you want to delicatey emphasize the taste of fish.

Salmon tartare made from fresh salmon fillets, sliced and cut

Swordfish tartare made from fillets of fresh swordfish, cut by a knife and cropped

Mix of cephalopod molluscs, bivalve molluscs and frozen crustaceans

Food preparation for first courses based on cephalopod molluscs, bivalve molluscs and crustaceans.

Real elite product, the colatura is a transparent liquid sauce with an amber color and intense taste that is produced by a traditional anchovy maturation process

Sea bream steak steam-cooked 140g

Squids are shellfish, they are the backbone of many delicious recipes and can be enjoyed alone or combined with other ingredients such as squid, shrimp, cuttlefish, octopus, but also mussels, clams and clams.

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.

Il salmone è un pesce tipico di alcune zone subartiche ed artiche.

Il suo allevamento, però, può svolgersi anche in aree più meridionali,

sebbene NON sia certo un animale caratteristico del centro-sud Europa.

Crab-flavored claws, covered with breadcrumbs that make them crumbly and tasty.

Anchovies fillets fished in Cantabran Sea, in olive oil, hand-produced 25g

With a large calibre and excellent consistency that easily make you forget the most expensive "cousin caviar".

With a large calibre and excellent consistency that easily make you forget the most expensive "cousin caviar".

The term surimi, in Italian it indicates a product composed essentially of cod pulp (generally Alaska cod) and carbohydrates usually packed in orange and white colored cylinders formed by various layers of rolled fish pulp dough and held together by thickeners of food type.

VONGOLA BROWN 60/90 C/GUSCIO fao61 20pzX500gr(SU)