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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.

Body rather elongated. Small-size scales. Caudal fin slightly bifurcated. Depending on the environment, colors range from silvery blue-gray to golden green, darker and deeper on the back, pale on the sides. The abdomen has sometimes a yellowish hue.

Seabass was farmed in coastal lagoons and tidal basins already in Greek-Roman times. Thanks to the well-renowned quality of its white, delicate meat, it was the first non-salmonid species to be commercially farmed in Europe and is the most important and most-widely farmed fish in the Mediterranean today.

Buonissimo deliver the Blue Lobster as fresh as possible: LIVE !

Known as the European lobster or common lobster, is a species of clawed lobster from the eastern Atlantic Ocean, Mediterranean Sea and parts of the Black Sea. It is closely related to the American lobster, H. americanus. It may grow to a length of 60 cm (24 in) and a mass of 6 kilograms (13 lb), and bears a conspicuous pair of claws. In life, the lobsters are blue, only becoming "lobster red" on cooking.

The Blue Lobster, or "European lobster", is traditionally "highly esteemed" as a foodstuff and is considered to have a better flavour than the American Lobster. The claws and the abdomen of the blue lobster contain "excellent" white meat, and most of the contents of the cephalothorax are edible.

'Baccalà Mantecato' is a traditional Venetian recipe. 

This amazing ready to eat Baccala' is produced by the Marcolin Family in Padova (Padua) that run the famous Grocery shop in Piazza Erbe " Sotto il Salon"....Under the Hall meaning below the stunning Palazzo della Ragione in the heart of the old town.

It appears in ivory white color, creamy and spreadable.

Taste very smooth and delicate.

Creamed with sunflower seed oil and extra virgin olive oil, it has an exceptional organoleptic delicacy. The product does not contain dyes or preservatives. 

Stockfish is Wild Catch Cod Fish caught in the North-East Atlantic Ocean (Lofoten Islands).

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Oscietra caviar comes from the Sturgeon farmed in cristal water in Poland bordering Russia. Also known as Russian Sturgeon, it is an ancient species originally native to the Black Sea, the Caspian Sea and the Azov Sea. The farmed sturgeon are a medium-sized fish that can weigh from 44 to 110lbs (50kg), providing a poppy and slightly nutty caviar with colouring that ranges from dark brown to beige. Many consider this to be the most refined caviar. Its roes are medium-sized (between 2.6 to 2.9 millimeters). It requires 9-11 year life cycle to reach the best quality caviar.

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.

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: +15 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

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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.

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.

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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Arabic	Hebrew	Polish
Bulgarian	Hindi	Portuguese
Catalan	Hmong Daw	Romanian
Chinese Simplified	Hungarian	Russian
Chinese Traditional	Indonesian	Slovak
Czech	Italian	Slovenian
Danish	Japanese	Spanish
Dutch	Klingon	Swedish
English	Korean	Thai
Estonian	Latvian	Turkish
Finnish	Lithuanian	Ukrainian
French	Malay	Urdu
German	Maltese	Vietnamese
Greek	Norwegian	Welsh
Haitian Creole	Persian

 

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Frozen, whole piece of 2-3kg, price per kg