Smoked salmon is a food obtained from the conservation of salmon, which is aged and smoked.
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Smoked salmon is a food obtained from the conservation of salmon, which is aged and smoked.
Dry drying with natural Cheshire rock salt and traditionally smoked on oak for 12-18 hours.
Smoked salmon has long been present in native American cultures.
Smoked salmon was also a common dish in Greek and Roman culture throughout history, often eaten in large gatherings and celebrations.
During the Middle Ages, smoked salmon became part of the diet of people and was consumed in soups and salads.
The 19th century marked the rise of the American smoked salmon industry on the west coast, transforming Pacific salmon from Alaska and Oregon.
Of course smoked raw side of Scottish salmon.
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The fillets of Sgombro Angelo Parodi, rich in Omega 3 that help control blood pressure.
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
To ensure a product with excellent taste, you must know how to choose the best qualities of tuna, but also the perfect place and fishing period.
The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.
The Salmon of the finest Sockeye variety of Alaska, is a wild salmon that is worked in Italy and smoked with beech wood.
Angelo Parodi's tuna in olive oil is produced with the noblest parts of the tuna.
Only the best fish matches become part of the Rizzoli selections.
Tartarfish is a pre-worked tartare whose dice have a clean and well-groomed cut that stands out remarkably on the plate
Natural fillets are prepared and carefully selected.
Snail powder prepared with porcini mushrooms.
Snail powder first choice boiled and ready to cook according to the recipe.
It comes mainly from the waters of the Atlantic, origin of recognized prestige for its high quality.
From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.
Fishing in the North Sea throughout the year, aringa is a fish rich in mineral salts such as potassium, calcium, phosphorus and vitamin A.
The advantage of Mujjol Shikran compared to other similar products, is that other caviar succedanei are based on egg or seaweeds and fish aromas.
