Pesce

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

Succulent marinated anchovy fillets with an intense and decisive flavor, fished in the Mediterranean Sea and processed according to tradition, preserved in sunflower seed oil to protect and offer you a high quality product.

Product ready for consumption.

Delicious and particularly tasty the product can be appreciated as an appetizer, side dish or to enrich pasta dishes.

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.

Gastronomic preparation of frozen mussels ready to cook 

“Delicate” swordfish fillet, cut in slices 1kg

La semplice cottura in pentola con acqua e sale di tonni della specie "Pinna Gialla" selezionati e ottima qualità dell'olio di oliva contraddistinguono questa produzione Macaluso dai prodotti preparati mediante lavorazioni più industrializzate. Un tonno dal gusto unico e inimitabile che, una volta provato, e in grado di conquistare e fidelizzare il consumatore più esigente.

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.

Gastronomic product based on mackerel fillets in sunflower oil

Ready for consumption.

Delicious and particularly tasty can be enjoyed as an appetizer, side dish or to enrich pasta dishes.

Gastronomic product based on mackerel fillets in sunflower oil

Ready for consumption.

Delicious and particularly tasty can be enjoyed as an appetizer, side dish or to enrich pasta dishes.

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

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

Anchovy fillets in sunflower oil: tasty product that lends itself to any imagination in the kitchen.

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

Salmon fillet steam-cooked, cut in slices 150g

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

Gastronomic preparation based on cod fillet and potatoes, frozen, 300g

Fish slices with skin and bone

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.

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.

Rolls fried mixed cardboard

FILLET OF SEA BREAM 140/160gr 5kg

Gastronomic preparation ready to cook based on forzen swordfish

10 cm burger made of swordfish cubes.

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

Fillet of swordfish sliced

Smoked culled raw fish subjected to short drying

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.

Characterized by a unique and incomparable taste, able to satisfy the most refined palates, it is ideal to be eaten raw or to prepare pasta dishes of the Mediterranean tradition.

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.

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. 

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

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

Mixed of frozen fish

Mix of clean, decapitated and gutted fish

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.

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

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.

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.

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.

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.