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Products
Fish
There are 18 products.
ANCHOVY FILLETS
Anchovy fillets in sunflower oil: tasty product that lends itself to any imagination in the kitchen.
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.
LUMPFISH BLACK ROE
With a large calibre and excellent consistency that easily make you forget the most expensive "cousin caviar".
LUMPFISH RED ROE
With a large calibre and excellent consistency that easily make you forget the most expensive "cousin caviar".
CUTTLEFISH INK
Cuttlefish ink is mainly used as a condiment, especially for pasta dishes.
It helps to color and flavor pasta dishes, fresh pasta in the first place.
Sometimes someone use it in cooking risotto, to plan, or even in sauce to enhance the flavors of fish.
PURPLE SHRIMP 45/58 14pzX1kg(SU)
Red in color and with a slightly purple head, the purple shrimp has a basically sweet, fresh and delicate taste.
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
SURIMI STICKS
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.
TUNA IN PIECES
The tuna fillets in sunflower oil Riunione are obtained from the finest fillets, steamed and preserved in oil, for a delicate and refined result.
SOUTH AFRICA COD FILLET
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
PATAGONIAN SQUID C4 BLOCCO fao41 5,4kg ca(SU)
Product characterized by very high nutritional values, thanks to high value proteins, and low fat content.
PRE-SLICED NORWAY SMOKED SALMON
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