Fish products

The best anchovies for pulp and taste
Controlled fishing, fleshy and tasty pulp thanks to the greater quantity of fat, anchovies from the Cantabrian Sea are among the best and best known in the world. The careful craftsmanship of the fillets also sees salting and conservation techniques of Italian origin thanks to the Sicilian who was the first to discover their quality.

Tuna belly is the most succulent and flavorful part of the tuna fish.
Tuna belly consists of fillets of meat with a gelatinous texture and a rich flavor with a perceptible taste of tuna fat. This product is widely used both to make appetizers and in salads. It is usually conserved in olive oil.

Tuna Bottarga soaked in extra virgin olive oil.It is considered to be the Mediterranean’s version of caviar! Tuna Bottarga has a taste rich, and can make an incredible addition to pasta sauces or sliced on bread.

Mackerel eggs preserved in olive oil. A simple taste that is simply delightful.

The swordfish fillets, fished in the Mediterranean, are cleaned and handcrafted from fresh fish; steamed, they contain no preservatives or flavour enhancers.

Select the very best salmon fillets to ensure you serve a truly special dish, ideal for those striving to maintain a balanced diet yet refusing to compromise on taste.Its flesh is extremely soft, aromatic and full-flavoured, making it one of the most valuable fish around.

This preserve was born as a product typically made by the fishermen themselves. The production was then also extended to other entities operating in the food sector. Once the fishermen kept the product in the cellars, a place where conservation takes place at optimal levels, on a par with cured meats and cheeses.

Valuable Cantabrian White Tuna from controlled fishing
Firm and delicious white tuna fillets from the Cantabrian Sea in olive oil. Precious tuna fillets with a unique and unmistakable taste. In addition to being tasty, Alalunga tuna is good for you because it is particularly rich in Omega 3, excellent allies against cholesterol.

The tuna, cut into slices, is cooked in water and salt. Subsequently it is deprived of the thorns and cut into slices. The pieces of tuna are the part of the backbone, placed in glass jars filled with soybean oil. It is ideal in the preparation of cold dishes, salads or first courses.

Mackerel Patè is a spreadable cream prepared with mackerel, tomato sauce, olive oil, salt, parsley, wine vinegar, sugar, capers, red pepper. It is a natural product and rich in nutrients.

The Mackerel is manually deprived of the head and entrails, and cooked in water and salt. The phase of preservation of the product follows the phase of peeling and elimination of the bowels. The slices cut into fillets are placed in glass containers and filled with olive oil.

The salmon, cut into slices, is cooked in water and salt in order to keep its nutritional properties intact.
After the peeling and elimination of the bones, the slices are cut into fillets and placed in glass jars, preserved with olive oil.

It is a tuna and swordfish based cream with olive oil and lemon juice. The fish, already boned, is homogenized with the addition of olive oil, salt and lemon juice, without the addition of preservatives.

Spreadable cream of Tuna and Sicilian Oranges, made with simple and genuine elements: tuna and blood oranges, it is prepared manually and without the addition of preservatives, starches or flavor enhancers.

The best Spanish anchovies in terms of texture and taste
Product of controlled fishing, anchovies from the Cantabrian Sea are prized anchovies known and sought after all over the world. The characteristic that makes them the best is their fleshy and tasty pulp thanks to the greater quantity of fat. The accurate craftsmanship of the fillets is also based on salting and conservation techniques of Italian origin thanks to the Sicilian who was the first to discover its extraordinary quality.

Precious Cantabrian anchovy fillets from controlled fishing
Discover the best Spanish anchovy fillets, known and sought after all over the world. Produced from controlled fishing, anchovies from the Cantabrian Sea are prized anchovies with a fleshy and tasty pulp thanks to the greater quantity of fat. The accurate craftsmanship of the fillets is also based on salting and conservation techniques of Italian origin thanks to the Sicilian who was the first to discover its excellent quality.