The best parts of one of the oldest crustaceans are already ready to be served or cooked for pleasure.

Raw material of high quality, yellowfin tuna, is selected manually, the salary is applied dry and the smoking takes place slowly, with smoke of beech wood.

Tartarfish is a pre-worked tartare whose dice have a clean and well-groomed cut that stands out remarkably on the plate

Smoked salmon is one of the best versions of this fish.

The smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.

The advantage of Mujjol Shikran compared to other similar products, is that other caviar succedanei are based on egg or seaweeds and fish aromas.

Extracted from the sea urchins, with its intense scent, its warm coloring and sweet taste is one of the most appreciated products.

The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.

Smoked salmon is a food obtained from the conservation of salmon, which is aged and smoked.

Smoked salmon is a food obtained from the conservation of salmon, which is aged and smoked.

The Salmon of the finest Sockeye variety of Alaska, is a wild salmon that is worked in Italy and smoked with beech wood.