There are 130 products.
TONNO COALMA ALL'OLIO D'OLIVA
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.
SALMON ROE
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.
BOCCONCINI DI MERLUZZO 20gr 3kg(PW)
BOCCONCINI DI MERLUZZO 20gr 3kg(PW)
TEMPURA DI GAMBERI 10pzX1kg(PW)
TEMPURA DI GAMBERI 10pzX1kg(PW)
OCTOPUS GRAN MARE 5 kg
Gastronomic product based on octopus cooked and preserved in brine, at the time of use should be drained and served possibly seasoned with oil and aromatic plants
COZZE LA CASTRENSE GRATINATE 250grX10pz(MV)
COZZE LA CASTRENSE GRATINATE 250grX10pz(MV)
NATURAL APULIAN SEAFOOD SALAD 5 kg
Fine seafood salad made with octopus, cuttlefish, squid, mussels and shrimps. Preserved in brine you can season it according to preference.
MARINATED ANCHOVY FILLETS 1kg
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.
TUNA FILLET 0,800/1,2kg
The so-called "yellowfin tuna", ideal to be eaten raw, cooked and stewed.
FROZEN FLOURED MIXED FRYING
Prepared for frozen mixed fried
Mix of cephalopod molluscs and crustaceans
MACKEREL FILLETS WITH OLIVE OIL 1.850kg
Mackerel tuna fillets as a whole, in olive oil 1,850kg
ANCHOVIES COLATURA
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