Tuna beams are scrupulously treated in order to pass to the smoking phase that takes place in premises created to allow a slow and gradual treatment and achieve the optimum degree of smoking with the use of noble wood.

Cantabric anchovies fillets in the cheap kitchen plate made by gr.550 for large consumers, dishwashers and pizzas.

Angelo Parodi a brand guarantee that for more than 100 years it assures in its products quality of raw materials and tradition in processing

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 wild salmon, also called Red King is a typical fish of the cold Pacific Ocean

This small fish, as well as containing polyunsaturated fatty acids, very useful for antithrombotic and antiarteriosclerotic effects.

From today the quality of the Tuna fillets to the Natural of Callipo has an extra plus: Presal® iodized salt.

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

The Tonno Angelo Parodi fillets are fished during the summer, when the meat is softer.

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

The fillets of Sgombro Angelo Parodi, rich in Omega 3 that help control blood pressure.

The natural tuna of Ribeira is the tuna preserved with the greater protein intake on the market

Natural fillets are prepared and carefully selected.

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

Very appreciated is the magnum format of 620g, unique in its kind, whose processing process guarantees a compact and tasty tuna.

The sgombro belongs to the family of “blue fish” renowned for being rich in nutrition and more sustainable from an environmental point of view.