Pesce

Vacuum-packed package of salted and pressed mullet roe, in variable quantity 130-170g

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

LOMO MERLUZZO NORD.GRAN GOLIAT 4kg(ICE)

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

Sea bream steak steam-cooked 140g

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

Canned medium-small Anchovy fillets in olive oil 720g

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

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

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

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

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

Tuna processed with care according to the best tradition. Excellent as such or to prepare salads and cold dishes

Skipjack tuna, red meat and intense flavor, steamed in sunflower oil. Ideal to enrich buffet, to prepare salads or cold dishes.

Frozen gastronomic preparation based on cubes of redfish and zucchini with gratin, skewered on a stick weighing about 70gr.

Fillet of yellowfin tuna sliced

Smoked culled raw fish subjected to short drying

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

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

Smoked salmon cut in 1 cm cubes 500g

Gambero argentino è un crostaceo decapodo.

Vive lungo le coste dell'Atlantico sud occidentale dal Brasile fino al Cile, ma le zone con la concentrazione più alta sono le coste della Patagonia argentina È una specie molto sfruttata per l'alimentazione umana.

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.

La pregiata Perla è un’ostrica dalle qualità superiori.

Depurata nell'habitat marino della Baia di Castro le cui acque , ricchissime di ossigeno, sali minerali e nutrimento, sono l’ambiente ideale per prosperare naturalmente, l’ostrica Perla del Salento si offre ai palati più raffinati con la sua polpa carnosa, la fragranza decisa di iodio, il caratteristico sapore minerale e il gusto dolce.

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

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.

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

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

The so-called "yellowfin tuna", ideal to be eaten raw, cooked and stewed. 

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.

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.

FILLET OF SEA BREAM 140/160gr 5kg

Rolls fried mixed cardboard

The Sea bream (Sparus aurata [Linnaeus, 1758]) is a bony fish of sea and brackish waters, belonging to the family Sparidae.

The name comes from the characteristic gold stripe that the fish shows between the eyes.

The pulp of the sea urchin is the pulp of the sea urchin, the fruit of the sea with long spines that we know well for having seen it so many times in our seas. Once opened, the sea urchin reveals 5 gonads of red or orange color that, collected with a teaspoon, constitute the tasty pulp.

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.

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.

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

The Salmon Fillet is a great product for both adults and children. Product under emptied individually, practical and fast.

Succulent in all ways, especially with a light breading, easy to bake and ready to be enjoyed or cooked in a pan, fish rich in omega 3 

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

Il Polpo del Marocco si distingue per la sua eccellente qualità, che è determinata dalla sua alimentazione a base di vongole e crostacei