16 other products in the same category:
Famous as albacore is known for its delicate flavor and low in fat.
Ventresca is one of the finest parts of tuna. One of them is very rare, freshly made from Mediterranean red tuna. To be tasted in purity.
The best of Sicilian sea in a tube 60 gr.
Delicious as an aperitif ... very similar in form to a Sardinian ...
Mediterranean bluefin tuna caught in the trap and cool worked in the historic factory of Carlisle in the traditional manner.
All the full flavor of the Cantabrian Sea enclosed in these delicate calamari.
Fine dried tuna fillet, to be served cut into slices like a salami and then seasoned with oil and lemon, or flavors and spices to taste. Excellent appetizer with croutons or to accompany with salad. Mosciame is also known as tuna bresaola.
Anchovy fillets fished in the Mediterranean Sea (FAO area 37, 1-2-3), preserved in oil in a practical glass jar with hermetic closure. Anchovies of superior quality, processed in Sicily.
Anchovies fished in the Cantabrian Sea, northern coast of Spain, where the Italian master keepers moved at the beginning of the century bringing with them all the knowledge of the processing of this delicious fish. Anchovies celebrated for their perfect balance of meat and fat, excellent to try in purity.
From the genius of Albert Adrià, chef with his brother Ferran of the prestigious El Bulli. The liver of monkfish, refined fish with lean meats, conquered by the distinct sapid sea notes enriched with citrus nuances of the "Japanese lemon" yuzu.
Yellow fin tuna steak for fresh and light dishes. Tender but compact meat. Vicente Marino guarantees you only the best, thanks to its important tradition of fish farming.
Italian anchovies from the Tyrrhenian Sea fished with the traditional lampara, a large lantern placed on boats to attract fish to the surface at night. Anchovies selected by the best connoisseurs of blue fish, the great fishermen of the Gulf of Salerno.
special reserve catch on rod and handmade. Delicate flavor and low in fat.