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.

The tuna, flavored by cooking, is aged in a delicate olive oil that enhances the organoleptic characteristics of the fish.

Hand-crafted, and perfectly grilled one by one according to a tradition very present in Portuguese cuisine

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

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.

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

The King Crab pulp The Reunion is characterized by a tasty taste.

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.

Tuna fillets are characterized by their compactness that makes them high quality and refined taste

The excellent quality of Alimentha products is guaranteed by an accurate choice of raw materials and by strict control of production processes.

To produce the Tonno Yellowfin fillets for over 100 years, Callipo chooses the most valuable quality tuna and works it completely in Italy

Prepared and selected with artisanal care is immediately ready to give life to delicious dishes and recipes rich in taste.

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

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