Elenco prodotti

ONE FISH SIZE ABOUT 8-900g

There are many fish around the world with bass in the name, but the fish we’re looking at here is the European sea bass or Dicentratus labrax. It’s caught off all coasts from Norway and the Baltic round to the Black Sea and also off the west coast of Africa, but nowhere else in the world, although the American striped bass is a close cousin. This is a coastal fish, often found in estuaries. It has a wide diet including smaller fish of its own species.

Sea bass has attractive silvery skin. The flesh is a dull white, which cooks to brilliant white like cod.

Pre-cooked vacuum-packed, perfectly tender FROZEN octopus tentacles. 

This Spanish Octopus has a beautiful dark cherry color with pure white flesh. The meat has a fine firm bite with a very moist and meaty texture. The flavor is pleasant and fresh but a sprinkling of salt does help bring out the sea-fresh flavors. 

It comes ready to slice in a cold seafood salad. To warm it, de-frost and just sink it into boiling water for 1 minute or to sear briefly in a heavy pan or grill.

Il branzino è caratterizzato da corporatura allungata, colore grigio-verdastro sul dorso, con qualche punteggiatura nera in fase giovanile, e ventre argenteo; è provvisto di due pinne dorsali, due pinne toraciche, due pinne addominali ed una pinna anale; nell’opercolo sono presenti due spine e il preopercolo è spinoso sul bordo inferiore. Si tratta di un predatore puro, provvisto di denti aguzzi e sottili. Le sue carni risultano ricche in proteine ad alto valore biologico ed in acidi grassi polinsaturi della serie n-3 ed n-6, che rivestono un ruolo di primaria importanza per la salute umana in quanto, se assunti regolarmente con l’alimentazione, risultano attivi nel ridurre l’incidenza delle malattie cardiovascolari e dei tumori.

Di colore bluastro, con chiazze gialle sul dorso e ventre chiaro, possiede due paia di antenne, un paio lunghe ed uno corte e due chele, una più grande ed una più piccola, per poter svolgere meglio compiti diversi. Il carapace è liscio ed incavato, possiede due spine, situate vicino agli occhi. Può raggiungere il mezzo metro di lunghezza, ma gli esemplari comuni misurano dai 30 ai 40 cm. Meno pescato di quello americano, il sapore dell'astice europeo è ritenuto migliore.

Scottish Salmon is a premium Atlantic salmon that is sustainably raised off the coast of Scotland. The frigid waters and strong currents produce salmon that are both strong and high in fat-content.  Scottish Salmon is one of the more mild flavored salmon on the market. The higher-fat content of these fish lend to a buttery texture mouth-feel.  The fish’s feed is parasite-free making it safe for raw consumption.

This gastronomic preparation is inspired by the Venetian traditional cousin, the cuttlefishis exclusively from fishing in the North East Atlantic Ocean and the Eastern Channel. They are cut into strips with tomato and spices. It is typical preparation from the Venetian recipe, where the taste of fish is combined with that of tomato and pepper. Produced by Friultrota from San Daniele del Friuli in Italy.

Il caviale Oscietra deriva dall'omonimo storione, conosciuto anche come storione russo (un'antica specie originariamente nativa del Mar Nero, Mar Caspio e Mar d'Azov). Si tratta di un pesce di medie dimensioni, che può pesare sui 50 kg (44 a 110 pounds) che fornisce un caviale dall'aroma delicato e con intense note di nocciola, con una colorazione che varia dal marrone scuro al beige. Molti ritengono che questo sia il caviale più raffinato. Le sue uova sono di medie dimensioni (tra 2,6-2,9 millimetri). Richiede un ciclo vitale dello storione compreso tra i 9 e gli 11 anni.

The handcrafted Colatura di Alici Cetara Acquapazza Gourmet Traditional Anchovy Extract is a amber color liquid that is obtained from the maturation of the salted anchovies, whose history is rooted in the deepest food traditions of Campania. It is a typical product of the town of Cetara, on the beautiful Amalfi Coast. The preparation follows an ancient and rigorous process: the anchovies are caught with the cianciola, an ancient boat specialized in blue fish fishing, only in the sea of the Amalfi Coast from 25 March, the day the celebration of the Annunciation is celebrated; until July 22, on which the Catholic Church celebrates Santa Maria Maddalena. The freshly-picked anchovies are cleaned by removing their heads and interiors, put them in salt for 24 hours and then transferred to chestnut or oak barrels, covered in salt. By the pressure of the weights that are put on the barrels emerges a liquid that becomes the Colatura di Alici. In Cetara, colatura di alici is mainly used as spaghetti dressing, a typical recipe for Christmas Eve. The Colatura di Alici di Acqua pazza Gourmet Traditional Anchovy Extract is undoubtedly the most traditional interpretation of this extraordinary product.

The Colatura di Alici Cetara Acquapazza Gourmet Traditional Anchovy Extract is a amber color liquid that is obtained from the maturation of the salted anchovies, whose history is rooted in the deepest food traditions of Campania. It is a typical product of the town of Cetara, on the beautiful Amalfi Coast. The preparation follows an ancient and rigorous process: the anchovies are caught with the cianciola, an ancient boat specialized in blue fish fishing, only in the sea of the Amalfi Coast from 25 March, the day the celebration of the Annunciation is celebrated; until July 22, on which the Catholic Church celebrates Santa Maria Maddalena. The freshly-picked anchovies are cleaned by removing their heads and interiors, put them in salt for 24 hours and then transferred to chestnut or oak barrels, covered in salt. By the pressure of the weights that are put on the barrels emerges a liquid that becomes the Colatura di Alici. In Cetara, colatura di alici is mainly used as spaghetti dressing, a typical recipe for Christmas Eve. The Colatura di Alici di Acqua pazza Gourmet Traditional Anchovy Extract is undoubtedly the most traditional interpretation of this extraordinary product.

Trout Roe is less famous than caviar or salmon roe, but these lighter pearls are filled with tangy brine that give you a whole new appreciation for roe. Caviar Connoisseurs will enjoy expanding their horizons with this selected Trout Roe.

Meticulously processed roe from rainbow trout at least 2-3-years old. After harvesting, the eggs undergo a special process which is our carefully-guarded secret. Packaged in glass jars and then pasteurised.

Ingredients: Rainbow trout roe (Oncorhynchus mykiss), salt
Preservative-free

Superior Sturgeon especially appreciated for its  great value, fresh and creamy taste and delicate flavor. Characterised by medium grains ranging in color from dark to light brown. 
Sturgeon: Hybrid Schrenkii X Dauricus
Sturgeon Age: 7 years
Ingredients : Sturgeon roes, salt 3,5%. No preservative added
Colour: Light to dark amber
Size : 2.8-3.0 mm
Taste Notes: Extremely mild, buttery flavor with a light aftertaste

This top seller from mature hybrid sturgeon, taking 8 years of aqua culture. Its color can be light or dark brown, size is over 3.0 mm. Firm roes have a strong creamy aroma with long after taste, consistently fresh and extremely high quality.
Sturgeon Type: Hybrid, Acipenser Schrenckii x Hus Dauricus (Grade A)
Sturgeon Age: 8 years
Ingredients: sturgeon roes, salt 3,7%. No preservative added
Colour: light to dark amber
Size: 3.0 mm
Taste Notes: Have a strong creamy nutty flavour with long after taste, consistently fresh and high quality. Michelin Chef`s favorite

Imperial Ossetra Caviar comes from mature Acipenser gueldenstaedtii sturgeon, taking over 11 years of aqua culture. Imperial Ossetra is definitely one of the most sought after caviar type in the world. It used to be served to the crowned heads of the world only. The medium sized grains with noble golden yellow color and glossy appearance.This is the top product for every connoisseur and those who seek for finest things!
Sturgeon: Acipenser gueldenstaedtii
Sturgeon Age: 11 years
Ingredients : Sturgeon roes, salt 3.9%
Colour: Grey to brown color
Size :  3 mm
Taste Notes:  Uniquely clean, sweet, crisp and nutty flavor gently fills your palate after every single grain lightly pops in your mouth.

The caviar produced from roes of mature Baerii sturgeon. Has a rich umami flavour with a long lasting after taste witch is favourite of French Chefs.
Sturgeon type: Acipenser Baerii
Sturgeon Age: 8-9 years
Ingredients : Sturgeon roes, salt 3,9%. No preservative added
Colour: Dark grey
Size : 2.8 mm
Taste Notes: Have tender structure and just melt in your mouth uncovering the subtle rich flavour with a sea notes

This Rare Baerii is exceptional caviar comes from the Siberian Sturgeons farmed in France, Bordeaux for OVER 10 Years. As a result is UNUSUAL big grains with a tender structure just melt in your mouth uncovering the subtle nutty flavor with sea note. 
Sturgeon type: Acipenser Baerii Rare
Sturgeon Age: 11 years
Ingredients : Sturgeon roes, salt 3,9%. No preservative added.
Colour: Beautiful  dark grey colour
Size : OVER 3.1 mm
Taste Notes:  Large sized beads is very soft and thin that makes the caviar very delicate and it nearly melts in your mouth brimming the palate with tender lightly salted buttery and sea flavour.

Large size glossy grains of Golden Cristal Caviar has a very balanced taste with a delicate buttery touch. Several advantages of this special type make Cristal caviar became an excellent choice.
Sturgeon: Gold acipenser schrenckii x huso dauricus
Sturgeon Age: 9 years
Ingredients : Sturgeon roes, salt 3,9%. No preservative added
Colour: Golden colour
Size : 2.8-3.0 mm
Taste Notes: Its eggs are from honey to golden colour, grains are big, round and very firm. Has soft creamy aroma which is ideal for gourmets.

Imperial Beluga is the most sought after caviar in the world. The taste is legendary  with unique subtle, creamy and buttery flavor. Pearl’s color is grey to black, soft and creamy with a rich aftertaste.
Sturgeon: HUSO HUSO 
Sturgeon Age: 10 years
Ingredients : Sturgeon roes, salt 3,9%
Colour: Dark grey colour
Size :  2.8  mm
Taste Notes:  Rich strong taste that traditional Beluga  brings with a hint of the earthy and long aftertaste

Fresh Smoked Salmon. This Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

Fresh Smoked Salmon. This Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

A whole piece of the best part of the Scottish FIllet.

Fresh Smoked Salmon Fillet. Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

Fresh Smoked Scottish Salmon one block belly.

 Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand-select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral-rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand-trimmed leaving only the purest, juiciest and succulent part for you to enjoy.

Fresh Smoked Salmon whole piece. Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

Fresh Smoked Norwegian Salmon whole piece. Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

Sicuramente fra i prodotti ittici degli stagni dell’Oristanese, la bottarga è quella che ha una lunga storia e altrettanto lunga fama per la bontà della materia prima, il muggine o cefalo degli Stagni di Cabras, e per le capacità di trasformazione da parte dei lavoratori delle peschiere. Negli stagni di Cabras , un piccolo comune sulla costa centro occidentale della Sardegna, i muggini trovano un loro perfetto habitat naturale dove poter nutrirsi e crescere. Il microclima di Cabras è infatti perfetto per questo tipo di pesce. La qualità dei muggini risente molto dell’ambiente in cui sono vissuti e dell’alimentazione che hanno conseguito, due aspetti che fanno dei muggini di Cabras dei predestinati. A settembre quando i muggini sono più panciuti vengono pescati e selezionati solo quelli con le sacche ovariche più grandi. Inizia poi la delicatissima fase di lavorazione, vengono estratte delicatamente le due sacche di uova in modo da conservarle ben integre, purificate e messe sotto sale per un periodo variabile a seconda delle dimensioni.

Vengono poi pressate e messe ad asciugare per la stagionatura in appositi luoghi secchi e ventilati. Tutta la fase di stagionatura viene seguita scrupolosamente in modo da esaltare al massimo il gusto di questo rarissimo prodotto. La Bottarga di Muggine di Cabras è apprezzata per la sua morbidezza, il suo accentuato gusto salmastro e per una nota di mandorla secca che la contraddistinguono da tutte le altre bottarghe in commercio. Il colore va dall’oro all’ambrato a seconda della stagionatura, ed una particolarità che contraddistingue questa bottarga è il “cappuccio”, un piccolo tratto di placenta che rimane attaccato all’inizio della baffa.

Roe of RED tuna fish caught in Sardinia crystal clear waters, salted and dried when fresh with natural ventilation. Rich in proteins, with flavorsome, characteristic taste - the Phoenicians and Carthaginians used to take stocks of this roe on their long sea voyages.

SERVING SUGGESTIONS: Uniquely delicious when finely sliced with just a dash of extra-virgin olive oil and Sardinian tomatoes. Sliced and left in a marinade of extra-virgin olive oil, chopped parsley and pepper – a classic dressing for Carloforte-style spaghetti.

INGREDIENTS: Tuna fish roe, salt.
Vacuum packed without colorings or preservatives.

STORAGE: Store in a cool, dry place.

The Anchovies from the Cantabrian Sea are bought directly from the fishing boats, only selecting the freshest and optimum-sized anchovies. These are salted and packed in traditional cans and cured for at least 20 months. The anchovy fillets are prepared by hand and traditionally. Preparing a good anchovy requires three major factors: a long maturing period under a controlled temperature, the salted anchovies must be properly washed in order to achieve the right saltiness and finally slicing them “conscientiously” so as to cut and get rid of all the bones.

Cantabrian Anchovies in olive oil Yurrita, the best anchovies in the Bay of Biscay, salted and dried to can it clean in perfect conditions. As a result we obtain meaty and tender anchovies with an excellent flavor and texture. Its aroma reminds us of a sterling "sea ham".

It is called salted anchovy fillets in cold-pressed organic sunflower oil, a product obtained from the processing of salted anchovies from the enzymatic maturation in brine of fresh anchovies, filleted and filled with the government liquid, it contain about 40 anchovie fillets.

It is called mackerel in cold-pressed organic sunflower oil, the product consisting of steamed mackerel fillets (mackerel from the Tyrrhenian Sea), handmade, placed in a specific glass container, closed after filling with the liquid of government. The product is stabilized by means of a sterilization heat treatment capable of irreversibly inactivating the enzymes and microorganisms that can alter the food.

Roe of tuna fish caught in crystal clear waters, salted and dried when fresh with natural ventilation. Rich in proteins, with flavorsome, characteristic taste - the Phoenicians and Carthaginians used to take stocks of this roe on their long sea voyages.

The "Sardinian caviar" is the result of the processing of salted and dried mullet eggs with natural ventilation. Its characteristic and delicate flavor was already known and appreciated in ancient times.

How to enjoy it
Sliced with a single addition of extra virgin olive oil or accompanied by a few sprigs of rocket or thin wedges of artichoke. Grated and generously sprinkled on a plate of spaghetti al dente, seasoned with extra virgin olive oil, passed in a pan with a clove of garlic.

Ingredients
Tuna roe, salt, smoke, natural Mediterranean flavors. Vacuum-packed product without dyes or added preservatives.

The "Sardinian caviar" is the result of the processing of salted and dried mullet eggs with natural ventilation. Its characteristic and delicate flavor was already known and appreciated in ancient times.

How to enjoy it
Sliced with a single addition of extra virgin olive oil or accompanied by a few sprigs of rocket or thin wedges of artichoke. Grated and generously sprinkled on a plate of spaghetti al dente, seasoned with extra virgin olive oil, passed in a pan with a clove of garlic.

Ingredients
Tuna roe, salt, smoke, natural Mediterranean flavors. Vacuum-packed product without dyes or added preservatives.

Double edge professional fish scraper 

Lobsters are related to prawns and crabs. They have thin bodies covered in a hard shell, big claws and long antenna.

Tails: The tail holds the biggest piece of meat in the lobster.

Claws: Lobsters use their claws to catch food and battle predators and other lobsters. The larger of the two claws is called the crusher claw and the smaller claw is called the pincer or cutter claw. The claws of hard shell lobsters are full of tender, sweet meat.

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