PRODUCTS
PRODUCTS
Musky Octopus
Trade name: Musky Octopus.
Scientific name: Eledone moschata
Production method: Fished.
Catch area: Fao zone 37.2.1. Adriatic Sea
Fishing gear: Trawl nets
Minimum shelf life / expiration date: 3 days.
Allergens: Mollusks.
Oganoleptic characteristics: Extra freshness category.
Color: White color of seaweed.
Smell: Characteristic of seaweed.
Taste: Without abnormal aftertaste.
Consistency: Firm and compact.
Storage conditions: Store in the refrigirator from 0°C to 4°C.
To be consumed after cooking. Otherwise, it’s necessary blast chilling at a temperature not exceeding -20°C in any part of the mass for at least 24 hours, when consumed raw, marinated and not fully cooked.
The Musky Octopus has rather tough flesh so, before cooking it, in any way you want to consume it, it is a good idea to beat it on a plane or stone so that it softens or blanch it in water. The most challenging part of its preparation is the cleaning: in fact it should be gutted, eyes and mouth removed, and washed properly to remove any sandy residue. It is mainly prepared for cold salads: in fact, once blanched, even dressed with just a little of oil and lemon, it is absolutely tasty. Alternatively, it is very delicious fried or stewed, alone or with other fish, to prepare tasty soups.
Frozen Scampi on board
Trade name: Frozen whole scampi/prawns on board.
Production method: Fished.
Fishing area: FAO area 27 Atlantic Ocean.
Fishing gear: Twin and otter trawls.
Frozen gear: Yes.
Minimum shelf life/expiration date: See expiration date on original label.
Net quantity: To be sold by weight.
Organoleptic characteristics
Color: Pink-colored flesh, typical of the product
Smell: Characteristic of seaweed, slightly sweetish
Taste: Without abnormal aftertaste
Consistency: Firm but not leathery
Once defrosted, do not refreeze. Store in the refrigerator and consume within 24 hours.
They are often used to serve cold or lukewarm starters, including the famous scampi cocktail, served with salads and fresh dry or sparkling white wine.
They can also be used to prepare tomato sauces for seasoning rice or long or short pasta. Moreover, they can be cooked on the grill together with other types of fish and shellfish so they make a delicious and refined main course to be served with vegetables.
Scampi are also excellent simply steamed and flavored with lemon and parsley or sauteed with some fresh chili pepper and a pinch of marjoram that gives them an extra touch of flavor.
The Amberjack
Commercial name: Amberjack.
Scientific name: Seriola dumerili.
Production method: Farmed.
Catch area: Fao zone 37.2. Mediterranean Sea, (Greece).
Organoleptic characteristic: Extra freshness category.
Color: Rose-colored flesh, typical of the product
Smell: Characteristic of salty
Taste: Without abnormal aftertaste
Consistency: Firm and compact
Amberjack has a delicious flesh that can be compared to tuna or sea bass. It is a fish that is mostly cooked on the grill along with other fish and seasonal vegetables, but it can also be baked in foil. If you want to keep intact the organoleptic properties of its delicate flesh, the best way to cook it it is by slow steaming it and then serving it with chopped fresh herbs and seasoned with a teaspoon of raw extra virgin olive oil. Amberjack is excellent when mixed together with other fish and shellfish to create flavorful soups or prepared in a salt crust for baking.
Whichever way you want to cook it, keep in mind that if it is cooked too long, its meat can become stringy and lose many of its distinctive organoleptic properties.
Amberjack’s meat can be found either fresh or frozen, dried and smoked or salted. Sometimes amberjack is used to prepare a tasty carpaccio usually accompanied with salads of Pachino tomatoes and julienne-cut raw vegetables.
Flying squid
Trade name: Squid.
Scientific name: Illex coindetii.
Production method: Fished.
Catch area: Fao zone 37.2.1. Adriatic Sea.
Fishing gear: Trawl nets.
Allergens: Mollusks.
Oganoleptic characteristics: Extra freshness category
Color: White color pearly flesh
Smell: Characteristic of seaweed
Taste: Without abnormal aftertaste
Consistency: Very firm and compact
The flying squid is very popular in the kitchen and it is suitable for a lot of recipes, such as sauces, soups, first and main courses. It is excellent fried, grilled, stewed, stuffed, and served with vegetables such as peas, potatoes and carrots. Fishermen often prefer it cooked in its own water with some red wine and fresh tomato, served with local flavorings. There are many regional, different and flavorful recipes.
Dirty cuttlefish block
Trade name: Dirty cuttelefish block.
Scientific na,e: Sepia officinalis.
Production method: Fished.
Cathc area: Fao zone 37.2.1. Adriatic Sea.
Fishing gear: Pots and traps, trawls.
Organoleptic characteristics: Extra freshness category
Color: White color pearly flesh.
Smell: Characteristic of seaweed.
Taste: Without abnormal aftertaste.
Consistency: Very firm and compact.
Storage conditions: Store in the refrigirator from 0°C to 4°C.
If you wan to cook the cuttlefish, first of all you have to remove its inner shell, large eyes and ink sac, which is then used for special recipes. Small sized cuttlefish, often become part of mixed fried fish or are prepared baked or stewed following different regional recipes, served with peas, peppers or tomatoes (seppie alla veneta). Medium-sized cuttlefish are perfect to be stuffed and again each region varies the ingredients of the stuffing. Instead, the larger mollusks, are usually cut into strips to become part of tasty fish soups or to prepare fish ragu. Cuttlefish ink, called al nero di seppia, on the other hand, is very popular to flavor and color pasta dishes, risottos, linguine, spaghetti and bavette.
Sardine
Trade name: Sardine.
Scientific name: Sardina pilchardus.
Production method: Fished.
Area of catch: FAO area 37 Meditterranean Sea with subareas and divisions.
Fishing gear: Encircling nets and gathering nets.
Minimum shelf life/expiration date: 3 days.
Organoleptic characteristics: Extra freshness category.
Color: White flesh, typical of the product
Smell: Delicate and pleasant
Taste: Without abnormal aftertaste
Consistency: Firm and compact
Storage conditions: Storage in the refrigerator from 0°C to 4°C
There are delicious sardine recipes throughout Italy, starting with the simplest, the one that simply marinates it to be eaten raw seasoned with garlic, lemon and a drizzle of olive oil.
Also excellent are the wide range of sauces that can be matched with pasta, rice or gnocchi, that are made by a skillful blending of sardines, olives, capers and vegetables to taste. In Venice, sardines, along with bread croutons and artichokes, flavor the Bavette di Sant’Erasmo. While in southern Italy the very tasty sardines stuffed with fragrant herbs prevail. Sardines in honey, served with herbs and peppers, are the right choice for a fine dinner and to impress guests. It is also successful the gratin of rice and sardines, easy to make and sure to impress. Moreover, Sicilian-style sardine rolls or, not to be wrong, classic fried sardines to be tasted with some delicious fresh white wine.
The Hake
Trade name: Hake.
Scientific name: Merluccius merluccius.
Production method: Fished.
Catch area: FAO zone 37.2 Mediterranean Sea.
Fishing gear: Trawl nets.
Minimum shelf life/expiration date: 3 days.
Organoleptic characteristics: Extra freshness category.
Color: White color flesh, typical of the product
Smell: Characteristic of salty
Taste: Without abnormal aftertaste
Consistency: Firm and compact
It is generally sold fresh not to alter the tasty and delicate flavor of the meat. When you buy it, check the texture of the fish, its appearance and that the smell is not unpleasant. You can also found frozen, such as fillets or slices. It is rarely dried, salted and smoked.
The iridescent color of the shades demonstrates the product freshness, therefore, they should be neither matt nor dull. The scales should remain attached to the body and the flesh fish should keep its firmness and stiffness to give evidence that it is fresh.
Mud Mullet
Trade name: Mud mullet.
Scientific name: Mullus barbatus.
Production method: Fished.
Catch area: Fao zone 37.2.1. Adriatic Sea.
Fishing gear: Trawl nets.
Minimum shelf life/expiration date: 4 days.
Allergens: Fish.
Organoleptic characteristics: Extra freshness category.
Color: White color flesh, typical of the product
Smell: Characteristic of salty
Taste: Without abnormal aftertaste
Consistency: Firm and compact
If the mullet is very fresh, it can be cooked directly: in fact, it does not need gutting, since its liver does not contain gall. Especially if you cook on the grill, you can cook it whole, without even skinning it. On the other hand, if you opt for a type of cooking that requires a deep cleaning, simply pass the knife from the tail in the direction of the head, in order to remove all the scales and make a dorsal incision, under the gills, to remove the innards. You can cook the mullet in different ways, most of them are suitable even for beginner chefs because of their extreme simplicity. In addition to grilling, the most popular cooking methods are stewed, baked, baked in foil, and pan-fried. Two more delicious recipes are Marinated Mullet and Breaded and Fried Mullet.
Bluefin Tuna
Commercial name: Bluefin tuna.
Scientific name: Thunnus thynnus.
Production method: Fished.
Catch area: FAO area 37 Mediterranean Sea with subareas and divisions.
Fishing gear: Hooks and loglines
Minimum shelf life/expiration date: 10 days.
Organoleptic characteristics: Extra freshness category
Storage conditions: Store in the refrigerator from 0°C to 4°C.
Sensory characteristics: Extra freshness category
Bluefin tuna, thanks to its excellent taste and organoleptic characteristics, is suitable for a large variety of culinary preparations. The large size of the Bluefin Tuna, through appropriate slaughtering, makes possible to obtain different sizes of pieces, each of which can be used to make specific culinary specialties. The parts into which a tuna can be subdivided are: belly (Ventresca tuna), that is subdivided according to the amount of fat it contains; fillet, which in turn is subdivided into bottom, middle and top; head, back cheek and cheek.
The cheek and the back cheek constitute the most prized parts, followed by the ventresca, then the fillets, the best of which are those that are centrally located. What is left over is not thrown away but it can be used to make what is called buzzonaccia or buzzonaglia, which are discards of bluefin tuna cooked and preserved in oil. The entrails of tuna are neither thrown away. Heart, liver and stomach can be used like the giblets of other animals. The eggs, on the other hand, are used to make one of the best-known types of botargo. The most popular dishes made with bluefin tuna are: tagliata, ventresca and filet, carpaccio, sashimi and sushi.
Pink Shrimp
Trade name: Pink shrimp.
Scientific name: Parapenaeus longirostris.
Production method: Fished.
Catch area: FAO area 37.2. Mediterranean Sea.
Fishing gear: Trawl nets.
Minimum shelf life/expiration date: 3 days.
Allergens: Crustaceans.
Organoleptic characteristics: Extra freshness category.
Color: Pink-colored flesh, typical of the product
Smell: Characteristic of seaweed, slightly sweetish
Taste: Without abnormal aftertaste
Consistency: Firm but not leathery
It is a very delicate “fish”, its meat has an exquisite taste. You can also taste raw, therefore it should be cooked very little, especially steamed or you can fry it, but always in a very short time. It is great as a component for an excellent risotto or sauce.
Prawn
Trade name: Prawn.
Scientific name: Melicertus kerathurus.
Production method: Caught.
Catch area: FAO 37.1.2. Adriatic Sea.
Fishing gear: Twin and diverging trawls.
Organoleptic characteristics:
Color: Pink, yello-pink, grey-yellowish with darker cross bands of mauve green or brownish typical of the product.
Smell: Characteristic of seaweed, slightly sweet.
Taste: Without abnormal aftertaste.
Consistency: Firm but not leathery.
Conditions for storage:
Refrigerate from 0°C to 4°C.
Since prawns have a very delicate flavour, they can be cooked in different ways. Excellent as appetizers combined with fresh vegetables, they can be a very tasty condiment for pasta, or they can become a delicate or very flavorful main course, depending on the type of cooking and seasonings used. Among the traditional dishes of Emilian cuisine, there is “the cream of potatoes with shrimp”, with the ever-present drizzle of balsamic vinegar. Very sharp is the taste of “black tagliatelle with shrimp sauce,” prepared with the typical ingredients of Mediterranean cuisine. Another traditional recipe, with an elegant flavor and refined presentation, is “chickpea velouté with shrimp,” which requires a good extra virgin olive oil to be used raw. Also easy to make but very tasty are “prawns al tegame,” whose delicate flavor is enhanced by oil, lemon and the choise of a good dry white wine.
Little Tunny
Trade name: Little Tunny.
Scientific name: Euthynnus alletteratus.
Production method: Fished.
catch area: FAO area 37 Mediterranean Sea with subareas and divisions.
Fishing gear: Encircling and gathering nets.
Organoleptic characteristics: Extra freshness category
Little tunny can be eaten either cooked or raw, if fresh. The flavor of the little tunny is quite similar to that of bluefin tuna, slightly sweetish on the palate and therefore less popular. Its flesh, bright red color because it is rich in blood, can be treated like the Bluefin Tuna and so preserved in salt, in oil, bagged or smoked.
Mantis shrimp
Trade name: Mantis shrimp.
Scientific name: Squilla mantis.
Production method: Fished.
Catch area: FAO zone 37.2 Mediterranean Sea
Fishing gear: Trawl nets.
Organoleptic characteristics: Extra freshness category
Color: Pinkish-white flesh, typical of the product
Smell: Characteristic of seaweed, slightly sweetish
Taste: Without abnormal aftertaste
Consistency: Firm but not leathery
Mantis shrimp has a very valuable meat and it is also highly valued gastronomically. It matches very well with both first courses and main courses. The mantis shrimp should be eaten fresh because, if time goes by since it was caught, it begins a process that dehydrates it, emptying its shell. When you buy it, it is therefore necessary to check not only that it is alive and not dry but also that it has a firm shell, without showing any wasted parts or a bit yellow or yellowed, nor should it show cracks. It must also have a slight brackish smell. The easiest and best way to cook mantis shrimps that allows you to fully savor their tasty flavor, is to boil them in a little water and season them only with some lemon and extra virgin olive oil. With this easy preparation, its distinct but delicate marine flavor is enhanced and not covered by other contrasting flavors. Mantis shrimp are also delicious cooked stewed or included in a soup with other fish.
Albacore tuna
Commercial name: Albacore.
Scientifica name: Thunnus alalunga.
Production method: Fished.
Catch area: FAO area 37.2. Mediterranean Sea..
Fishing gear: Hooks and longlines.
In the kitchen it is a very versatile fish and can be used in many preparations, both canned and for immediate consumption. An excellent appetizer can be spiced albacore, cooked in a pan with raw onion rings and a fragrant mix of spices. Another quick dish is albacore with carrots and ginger, with a slightly exotic touch. As a first course, pasta with tomato diced albacore, is quick and full of flavor.
Albacore also makes a nice cooked appetizer if marinated in lemon,
A classic of Sicilian cuisine is “baked albacore wheels”: slices of fish, should be placed in a baking dish, covered with ringed Tropea onions, salted capers, black olives and chopped cherry tomatoes, sprinkled with white wine and water, enough extra virgin olive oil, a pinch of salt, pepper and finely chopped parsley.
Bake it for 15 to 20 minutes.
Anchovy
Trade name: Anchovy.
Scientific name: Engraulis encrasicolus.
Production method: Fished.
Catch area: FAO area 37 Mediterranean Sea with subareas and divisions.
Fishing gear: Encircling nets and collection nets.
Minimum shelf life/expiration date: 3 days.
Organoleptic characteristics: Extra freshness category
Color: White color flesh, typical of the product
Smell: Delicate and pleasant
Taste: Without abnormal aftertaste
Consistency: Firm and compact
Anchovies’ meat remains tasty either fresh or preserved. They are widely used preserved, either in oil or in salt. It is advisable to always rinse salted anchovies thoroughly in running water before eating them to remove excess salt, which is not recommended for those suffering from hypertension. Anchovies in oil, on the other hand, are best chosen according to the type of oil in which they are preserved: extra virgin oil should always be preferred. A small amount of chopped anchovy fillets enriches many Italian recipes with its flavor, especially for pasta dishes, but they are also perfect on pizza. When fresh, they are delicious eaten fried, in which their spicy flavor is enhanced, being careful to fry them in olive oil at a not too high temperature. They are also tasty baked with breadcrumbs or simply marinated in lemon or even stewed.