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The horse mackerel is appreciated for being the most delicate in flavor of the blue fish. Our advice is to taste it natural to make it stand out fully: the selected extra virgin olive oil in which the fillets are preserved will be enough for you as a condiment, thanks to a superior quality, to be accompanied with toasted bread and fresh tomato.
Ventresca Tuna in Olive Oil
Famous as albacore is known for its delicate flavor and low in fat.
The sweet smoking with woods of the Mediterranean scrub allow to preserve intact the delicate flavor characteristic of the amberjack meat, giving it a pleasant aroma at the same time.Perfect as a fish carpaccio and for second courses with a natural taste.
Yellow fin tuna fillets processed according to the traditional Sicilian recipe in water and sea salt.
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.
Mediterranean red tuna caught in tonnara and freshly worked in Carloforte's historic plant according to the traditional method.
The most precious part of the finest tuna.
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.
Excellent as an appetizer or to be served as an aperitif typical Spanish tapas.
Tuna in brine is a healthy product without sacrificing taste thanks to the careful processing given by experience. Ideal for healthy salads with low fat but still rich in flavor.