Product List

Fresh SeaBass Branzino
HK$290

Fresh SeaBass Branzino

Body rather elongated. Small-size scales. Caudal fin slightly bifurcated. Depending on the environment, colors range from silvery blue-gray to golden green, darker and deeper on the back, pale on the sides. The abdomen has sometimes a yellowish hue.

Seabass was farmed in coastal lagoons and tidal basins already in Greek-Roman times. Thanks to the well-renowned quality of its white, delicate meat, it was the first non-salmonid species to be commercially farmed in Europe and is the most important and most-widely farmed fish in the Mediterranean today.

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Live Blue Lobster
HK$700

Live Blue Lobster

Buonissimo deliver the Blue Lobster as fresh as possible: LIVE !

Known as the European lobster or common lobster, is a species of clawed lobster from the eastern Atlantic Ocean, Mediterranean Sea and parts of the Black Sea. It is closely related to the American lobster, H. americanus. It may grow to a length of 60 cm (24 in) and a mass of 6 kilograms (13 lb), and bears a conspicuous pair of claws. In life, the lobsters are blue, only becoming "lobster red" on cooking.

The Blue Lobster, or "European lobster", is traditionally "highly esteemed" as a foodstuff and is considered to have a better flavour than the American Lobster. The claws and the abdomen of the blue lobster contain "excellent" white meat, and most of the contents of the cephalothorax are edible.

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Fresh Scottish Salmon Fillet
HK$135

Fresh Scottish Salmon Fillet

Scottish Salmon is a premium Atlantic salmon that is sustainably raised off the coast of Scotland. The frigid waters and strong currents produce salmon that are both strong and high in fat-content.  Scottish Salmon is one of the more mild flavored salmon on the market. The higher-fat content of these fish lend to a buttery texture mouth-feel.  The fish’s feed is parasite-free making it safe for raw consumption.

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Fresh Mussels from Italy
HK$155

Fresh Mussels from Italy

Bouchot culture: Intertidal growth technique, or bouchot technique: pilings, known in French as bouchots, are planted at sea; ropes, on which the mussels grow, are tied in a spiral on the pilings; some mesh netting prevents the mussels from falling away. This method needs an extended tidal zone.

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Baccala` Mantecato (codfish in Venetian style recipe) - Ready to Eat 130gr
HK$95

Baccala` Mantecato (codfish in Venetian style recipe) - Ready to Eat 130gr

Sweet, round, delicate and slightly savory taste. Stockfish from the North Eastern Europe prepared in a unique way according to the traditional Venetian recipe. The color is ivory white and the texture is creamy and spreadable. Is prepared with no flours, thickeners, milk as is done for fresh cod in similar preparations to increase yield. Creamed with sunflower seed oil and extra virgin olive oil, it has an exceptional organoleptic delicacy. The product does not contain dyes or preservatives.  'Baccalà Mantecato' is a traditional Venetian recipe produced by Friultrota from San Daniele del Friuli in Italy.

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Baccalà Mantecato (Codfish in Venetian Style Recipe) - Ready to Eat 250gr
HK$135

Baccalà Mantecato (Codfish in Venetian Style Recipe) - Ready to Eat 250gr

'Baccalà Mantecato' is a traditional Venetian recipe. 

This amazing ready to eat Baccala' is produced by the Marcolin Family in Padova (Padua) that run the famous Grocery shop in Piazza Erbe " Sotto il Salon"....Under the Hall meaning below the stunning Palazzo della Ragione in the heart of the old town.

It appears in ivory white color, creamy and spreadable.

Taste very smooth and delicate.

Creamed with sunflower seed oil and extra virgin olive oil, it has an exceptional organoleptic delicacy. The product does not contain dyes or preservatives. 

Stockfish is Wild Catch Cod Fish caught in the North-East Atlantic Ocean (Lofoten Islands).

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Sarde In Saor (Venice Style Sardines) - 150gr Ready to Eat
HK$65

Sarde In Saor (Venice Style Sardines) - 150gr Ready to Eat

An extremely simple fish recipe, which is so deep-rooted in Venetian culture and life, that it represents the Veneto region itself. First of all, saor, in Venetian dialect, means “flavour”. Sardines, onions and vinegar: these are its masterly combined ingredients, with a 2:1 ratio, i.e. 2 kilos onions for each kilo sardines. Sardines are a meagre fish and must be deep-fried, whereas the onions must be first stewed, then lightly fried and, finally, be added some vinegar and be reduced. This mixture doesn’t simply flavour the sardines, but preserves them, as well, given that they need to stand at least a couple of days, in order to be flavoured enough. There are, besides, some small and refined variations on the theme: soaked raisins and/or pine nuts can be added to the mixture of onions and vinegar, alternatively white wine can either completely or partly replace vinegar to get a more delicate, and less strong, flavour. The ingredients are therefore few and simple, but their high-quality is required for a good outcome: sardines must be ultra fresh, and onions must come from the area of Venice, since the saor is made from Chioggia’s white onions. The dish is best served cold with slices of white polenta.

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Octopus Whole Precooked 500-600gr
HK$245

Octopus Whole Precooked 500-600gr

The octopus is selected by size, steam-cooked and vacuum-packed. The heat treatment allows long life Without the use of preservatives.

SERVIN SUGGESTIONS: Remove from the vacuum pack, cut as preferred and dress with  chopped garlic, olive oil and lemon juice or vinegar. Best kept at room temperature for 30 minutes before serving.

INGREDIENTS: Octopus, salt.  Vacuum-packed. Contains no colourings or preservatives.

 

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Russian Sturgeon Oscietra Caviar
HK$450

Russian Sturgeon Oscietra Caviar

Oscietra caviar comes from the Sturgeon farmed in cristal water in Poland bordering Russia. Also known as Russian Sturgeon, it is an ancient species originally native to the Black Sea, the Caspian Sea and the Azov Sea. The farmed sturgeon are a medium-sized fish that can weigh from 44 to 110lbs (50kg), providing a poppy and slightly nutty caviar with colouring that ranges from dark brown to beige. Many consider this to be the most refined caviar. Its roes are medium-sized (between 2.6 to 2.9 millimeters). It requires 9-11 year life cycle to reach the best quality caviar.

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Colatura di Alici di Cetara Acquapazza 100ml
HK$380

Colatura di Alici di Cetara Acquapazza 100ml

The handcrafted Colatura di Alici Cetara Acquapazza Gourmet Traditional Anchovy Extract is a amber color liquid that is obtained from the maturation of the salted anchovies, whose history is rooted in the deepest food traditions of Campania. It is a typical product of the town of Cetara, on the beautiful Amalfi Coast. The preparation follows an ancient and rigorous process: the anchovies are caught with the cianciola, an ancient boat specialized in blue fish fishing, only in the sea of the Amalfi Coast from 25 March, the day the celebration of the Annunciation is celebrated; until July 22, on which the Catholic Church celebrates Santa Maria Maddalena. The freshly-picked anchovies are cleaned by removing their heads and interiors, put them in salt for 24 hours and then transferred to chestnut or oak barrels, covered in salt. By the pressure of the weights that are put on the barrels emerges a liquid that becomes the Colatura di Alici. In Cetara, colatura di alici is mainly used as spaghetti dressing, a typical recipe for Christmas Eve. The Colatura di Alici di Acqua pazza Gourmet Traditional Anchovy Extract is undoubtedly the most traditional interpretation of this extraordinary product.

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Colatura di Alici di Cetara Acquapazza 50ml
HK$230

Colatura di Alici di Cetara Acquapazza 50ml

The Colatura di Alici Cetara Acquapazza Gourmet Traditional Anchovy Extract is a amber color liquid that is obtained from the maturation of the salted anchovies, whose history is rooted in the deepest food traditions of Campania. It is a typical product of the town of Cetara, on the beautiful Amalfi Coast. The preparation follows an ancient and rigorous process: the anchovies are caught with the cianciola, an ancient boat specialized in blue fish fishing, only in the sea of the Amalfi Coast from 25 March, the day the celebration of the Annunciation is celebrated; until July 22, on which the Catholic Church celebrates Santa Maria Maddalena. The freshly-picked anchovies are cleaned by removing their heads and interiors, put them in salt for 24 hours and then transferred to chestnut or oak barrels, covered in salt. By the pressure of the weights that are put on the barrels emerges a liquid that becomes the Colatura di Alici. In Cetara, colatura di alici is mainly used as spaghetti dressing, a typical recipe for Christmas Eve. The Colatura di Alici di Acqua pazza Gourmet Traditional Anchovy Extract is undoubtedly the most traditional interpretation of this extraordinary product.

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Trout Roe "Caviar"
HK$135

Trout Roe "Caviar"

Trout Roe is less famous than caviar or salmon roe, but these lighter pearls are filled with tangy brine that give you a whole new appreciation for roe. Caviar Connoisseurs will enjoy expanding their horizons with this selected Trout Roe.

Meticulously processed roe from rainbow trout at least 2-3-years old. After harvesting, the eggs undergo a special process which is our carefully-guarded secret. Packaged in glass jars and then pasteurised.

Ingredients: Rainbow trout roe (Oncorhynchus mykiss), salt
Preservative-free

Trout eggs Caviar Trout Roe detail

 

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Superior Sturgeon Caviar
HK$500

Superior Sturgeon Caviar

Superior Sturgeon especially appreciated for its  great value, fresh and creamy taste and delicate flavor. Characterised by medium grains ranging in color from dark to light brown. 
Sturgeon: Hybrid Schrenkii X Dauricus
Sturgeon Age: 7 years
Ingredients : Sturgeon roes, salt 3,5%. No preservative added
Colour: Light to dark amber
Size : 2.8-3.0 mm
Taste Notes: Extremely mild, buttery flavor with a light aftertaste

Superior Sturgeon Caviar detail 

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Royal Cristal Caviar
HK$800

Royal Cristal Caviar

This top seller from mature hybrid sturgeon, taking 8 years of aqua culture. Its color can be light or dark brown, size is over 3.0 mm. Firm roes have a strong creamy aroma with long after taste, consistently fresh and extremely high quality.
Sturgeon Type: Hybrid, Acipenser Schrenckii x Hus Dauricus (Grade A)
Sturgeon Age: 8 years
Ingredients: sturgeon roes, salt 3,7%. No preservative added
Colour: light to dark amber
Size: 3.0 mm
Taste Notes: Have a strong creamy nutty flavour with long after taste, consistently fresh and high quality. Michelin Chef`s favorite

Royal Cristal Caviar detail

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Imperial Ossetra Caviar
HK$900

Imperial Ossetra Caviar

Imperial Ossetra Caviar comes from mature Acipenser gueldenstaedtii sturgeon, taking over 11 years of aqua culture. Imperial Ossetra is definitely one of the most sought after caviar type in the world. It used to be served to the crowned heads of the world only. The medium sized grains with noble golden yellow color and glossy appearance.This is the top product for every connoisseur and those who seek for finest things!
Sturgeon: Acipenser gueldenstaedtii
Sturgeon Age: 11 years
Ingredients : Sturgeon roes, salt 3.9%
Colour: Grey to brown color
Size :  3 mm
Taste Notes:  Uniquely clean, sweet, crisp and nutty flavor gently fills your palate after every single grain lightly pops in your mouth.

Imperial Ossetra Caviar detail

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Baerii Rare Caviar
HK$1,500

Baerii Rare Caviar

This Rare Baerii is exceptional caviar comes from the Siberian Sturgeons farmed in France, Bordeaux for OVER 10 Years. As a result is UNUSUAL big grains with a tender structure just melt in your mouth uncovering the subtle nutty flavor with sea note. 
Sturgeon type: Acipenser Baerii Rare
Sturgeon Age: 11 years
Ingredients : Sturgeon roes, salt 3,9%. No preservative added.
Colour: Beautiful  dark grey colour
Size : OVER 3.1 mm
Taste Notes:  Large sized beads is very soft and thin that makes the caviar very delicate and it nearly melts in your mouth brimming the palate with tender lightly salted buttery and sea flavour.

Premium Baerii Rare Caviar detail

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Imperial Iranian Beluga Huso Huso Caviar
HK$1,800

Imperial Iranian Beluga Huso Huso Caviar

Imperial Beluga is the most sought after caviar in the world. The taste is legendary  with unique subtle, creamy and buttery flavor. Pearl’s color is grey to black, soft and creamy with a rich aftertaste.
Sturgeon: HUSO HUSO 
Sturgeon Age: 10 years
Ingredients : Sturgeon roes, salt 3,9%
Colour: Dark grey colour
Size :  2.8  mm
Taste Notes:  Rich strong taste that traditional Beluga  brings with a hint of the earthy and long aftertaste

Imperial Iranian Beluga Huso Huso Caviar detail

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Scottish Smoked Salmon sliced 100g
HK$75

Scottish Smoked Salmon sliced 100g

Fresh Smoked Salmon. This Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

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Norwegian Smoked Salmon sliced 100g
HK$65

Norwegian Smoked Salmon sliced 100g

Fresh Smoked Salmon. This Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

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Fillet Scottish Smoked Salmon Black Label 200g
HK$260

Fillet Scottish Smoked Salmon Black Label 200g

A whole piece of the best part of the Scottish FIllet.

Fresh Smoked Salmon Fillet. Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

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Belly Scottish Smoked Salmon Blue Label 200g
HK$195

Belly Scottish Smoked Salmon Blue Label 200g

Fresh Smoked Scottish Salmon one block belly.

 Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand-select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral-rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand-trimmed leaving only the purest, juiciest and succulent part for you to enjoy.

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Whole Scottish Smoked Salmon Kg 1.5-1.8
HK$690

Whole Scottish Smoked Salmon Kg 1.5-1.8

Fresh Smoked Salmon whole piece. Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

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Whole Norwegian Smoked Salmon Kg 1.5 - 1.8
HK$550

Whole Norwegian Smoked Salmon Kg 1.5 - 1.8

Fresh Smoked Norwegian Salmon whole piece. Atlantic Salmon (Salmo Salar) is farmed in rich and unpolluted cold waters among the best growing conditions in the world where it has time to develop and slowly grow into the right size.

Great care is applied during the development and feeding of the salmon in order not to stress the fish.

Once this noble fish has reached optimal maturity we hand select the ones of perfect size and the right amount of fat for processing. They are then carefully cured with a mineral rich salt, gently dried and smoked with a selection of fragrant wood chips in accordance with ancient custom.

The fillets are hand trimmed leaving only the most pure, juiciest and succulent part for you to enjoy.

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Sardinia Mullet Cured Roe - Bottarga di Muggine
HK$345

Sardinia Mullet Cured Roe - Bottarga di Muggine

The "Sardinian caviar" is the result of the processing of salted and dried mullet eggs with natural ventilation. Its characteristic and delicate flavor was already known and appreciated in ancient times.

How to enjoy it
Sliced with a single addition of extra virgin olive oil or accompanied by a few sprigs of rocket or thin wedges of artichoke. Grated and generously sprinkled on a plate of spaghetti al dente, seasoned with extra virgin olive oil, passed in a pan with a clove of garlic.

Ingredients
Tuna roe, salt, smoke, natural Mediterranean flavors. Vacuum-packed product without dyes or added preservatives.

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Dried Yellow Fin Tuna Roe
HK$240

Dried Yellow Fin Tuna Roe

Roe of tuna fish caught in crystal clear waters, salted and dried when fresh with natural ventilation. Rich in proteins, with flavorsome, characteristic taste - the Phoenicians and Carthaginians used to take stocks of this roe on their long sea voyages.

SERVING SUGGESTIONS: Uniquely delicious when finely sliced with just a dash of extra-virgin olive oil and Sardinian tomatoes. Sliced and left in a marinade of extra-virgin olive oil, chopped parsley and pepper – a classic dressing for Carloforte-style spaghetti.

INGREDIENTS: Tuna fish roe, salt.
Vacuum packed without colorings or preservatives.

STORAGE: Store in a cool, dry place.

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Dried Red Tuna Fish Roe
HK$450

Dried Red Tuna Fish Roe

Roe of RED tuna fish caught in Sardinia crystal clear waters, salted and dried when fresh with natural ventilation. Rich in proteins, with flavorsome, characteristic taste - the Phoenicians and Carthaginians used to take stocks of this roe on their long sea voyages.

SERVING SUGGESTIONS: Uniquely delicious when finely sliced with just a dash of extra-virgin olive oil and Sardinian tomatoes. Sliced and left in a marinade of extra-virgin olive oil, chopped parsley and pepper – a classic dressing for Carloforte-style spaghetti.

INGREDIENTS: Tuna fish roe, salt.
Vacuum packed without colorings or preservatives.

STORAGE: Store in a cool, dry place.

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Sea Fennel - Paccasassi
HK$195

Sea Fennel - Paccasassi

Sea fennel, known as “paccasassi” in the local dialect, is an aromatic succulent plant traditionally eaten in the Marche region of Italy. The founders of Rinci were inspired to reinvigorate this regional delicacy and share its unique flavor with the world.

Luca, Francesco, and Alessandro, founders of Rinci, organically cultivate fields of sea fennel. Durings the months of May and June, the tender shoots of the plant are hand-harvested and taken to their state-of-the-art kitchen and laboratory. Only the most perfect leaves are selected to be preserved “sott’olio.” The leaves are first blanched in water to soften them and are then jarred with extra virgin olive oil and wine vinegar. The finished product has a succulent texture and unique marine flavor, with hints of fennel, lemon, and carrot.

Pickled Sea Fennel is easy to use and extremely versatile. Locals enjoy paccasassi in a flatbread panino with mortadella. The leaves are excellent served on crostini with anchovies and butter, as an acidic accompaniment on a salumi platter, or used as a garnish for grilled fish. Try using in place of capers on a smoked salmon toast. Take advantage of the flavorful extra virgin olive oil in the jar and use it to dress salads.

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Live Sea Urchin
HK$720

Live Sea Urchin

“Creamy,” “custardy,” “the essence of the sea” are common descriptors used by sea urchin lovers. Most frequently encountered as “uni” in sushi restaurants, sea urchin is considered a delicacy by some and “not even on a dare” fare by others. The urchin’s exterior, covered in long, pointy spines, doesn’t exactly invite a diner in. But sea urchin has long rewarded intrepid diners who scissor past the threatening exterior with a silky, briny treat that is often called the “foie gras” of the ocean.

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Cantabrico Yurrita Anchovies 50gr
HK$55

Cantabrico Yurrita Anchovies 50gr

The Anchovies from the Cantabrian Sea are bought directly from the fishing boats, only selecting the freshest and optimum-sized anchovies. These are salted and packed in traditional cans and cured for at least 20 months. The anchovy fillets are prepared by hand and traditionally. Preparing a good anchovy requires three major factors: a long maturing period under a controlled temperature, the salted anchovies must be properly washed in order to achieve the right saltiness and finally slicing them “conscientiously” so as to cut and get rid of all the bones.

 

Cantabrian Anchovies in olive oil Yurrita, the best anchovies in the Bay of Biscay, salted and dried to can it clean in perfect conditions. As a result we obtain meaty and tender anchovies with an excellent flavor and texture. Its aroma reminds us of a sterling "sea ham".

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Sicilian Anchovies in Organic Oil (about 40 fillets)
HK$190

Sicilian Anchovies in Organic Oil (about 40 fillets)

It is called salted anchovy fillets in cold-pressed organic sunflower oil, a product obtained from the processing of salted anchovies from the enzymatic maturation in brine of fresh anchovies, filleted and filled with the government liquid, it contain about 40 anchovie fillets.

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Mackerel Fillets in Organic Oil
HK$250

Mackerel Fillets in Organic Oil

It is called mackerel in cold-pressed organic sunflower oil, the product consisting of steamed mackerel fillets (mackerel from the Tyrrhenian Sea), handmade, placed in a specific glass container, closed after filling with the liquid of government. The product is stabilized by means of a sterilization heat treatment capable of irreversibly inactivating the enzymes and microorganisms that can alter the food.

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Tuna Fillets in Olive Oil 300gr
HK$150

Tuna Fillets in Olive Oil 300gr

Yellowfin Tuna: Yellowfin Tuna is named for its bright yellow coloring on its fins. Yellowfin Tuna is also at times called Ahi Tuna and is used in "light" canned or pouched Tuna products. Yellowfin Tuna is slightly more flavorful than Albacore and is the largest of Tuna that are canned. This Tuna may weigh from 30 up to 400 pounds!

Handmade by Sarda Affumicati in a fully modernized facility in Sardinia Island - Italy, this is the tuna to seek out when you want to enjoy tuna at its finest. The selected best Tuna are cut, skinned, de-boned and steamed. An important note is that most processors add water back to the meat after cooking to increase its weight for selling purposes. Sarda Affumicati does the opposite and dries off as much water as possible to concentrate the wonderful flavor of the fish. The resulting product is then filleted and hand-inserted into glass jars. Finally, the tuna is ripened in olive oil for at least three months before sale, giving the tuna enough time to absorb the wonderful flavors of the 100% Italian olive oil. Serve it proudly, intact as a whole loin atop a plate of greens, drizzled with a light dressing.

 

SERVING SUGGESTION: On their own or added to a mixed fresh vegetable salad, or added to white beans and thinly sliced onions.

INGREDIENTS: Tuna fish, olive oil (a blend of refined and virgin oils), salt.

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Top Mediterranean Red Tuna 1kg Selection: Ventresca, Tarantello, Fillets
HK$980

Top Mediterranean Red Tuna 1kg Selection: Ventresca, Tarantello, Fillets

FULL SET OF RED TUNA ANTICHE TONNARE DI BUGGERRU
This amazing 1kg selection of the Red Tuna include the Ventresca, Tarantello and Fillett.

Ventresca (Belly) Tuna is sometimes referred to as "the foie gras of the tuna fish". It is the richest, smoothest tuna you will ever experience. Because of the high demand for belly tuna in Japan for sushi, where it is called toro, Ventresca is always in short supply. Handmade in Sardinia Island, this Ventresca from Bluefin Red tuna is hand-cut into fillets. Yellow Tin

Tarantello di Tonno Rosso is the abdominal muscle of the fish. It has a buttery, complex flavor; it’s not as rich as ventresca but has very little in common with ordinary canned tuna, with its dry, chalky texture and bland taste. The exquisite Mediterranean Bluefin Tuna, or Tonno Rosso is full of fresh flavor and and can be enjoyed right out of the can with a squeeze of lemon and a few drops of balsamic. Green Tin.

Tonno di Corsa Filet The best part of the Fillet will complete this unique selection in the beautiful Red Tin.

A tremendous leap in quality from the regular Tuna you get at the supermarket, once you taste this Gourmet Tuna you will be amazed from the explosion of flavours and taste!

Only the top-quality cuts are selected for our careful processing.‘ the tuna is steam cooked, placed in large containers and left to mature for at least six months. lt is then placed in sma/Ier tins, dressed with olive oi/ and left to mature for a further six months.  Our production is based on three select cuts: Ventresca, Tarantello and Tonno di corsa.

Ingredients: Tuna fish (Thunnus thynnus), refined and virgin olive oil, salt. 

Serving Suggestions: Straight from the tin or on a bed of fresh salad vegetables, or with the addition of thinly sliced onions and beans. 

Store at room temperature.

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Dried Tuna Roe Powder- 70gr Jar
HK$73

Dried Tuna Roe Powder- 70gr Jar

Roe of tuna fish caught in crystal clear waters, salted and dried when fresh with natural ventilation. Rich in proteins, with flavorsome, characteristic taste - the Phoenicians and Carthaginians used to take stocks of this roe on their long sea voyages.

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Tuna Fillets in Olive Oil 180gr
HK$80

Tuna Fillets in Olive Oil 180gr

Yellowfin Tuna: Yellowfin Tuna is named for its bright yellow coloring on its fins. Yellowfin Tuna is also at times called Ahi Tuna and is used in "light" canned or pouched Tuna products. Yellowfin Tuna is slightly more flavorful than Albacore and is the largest of Tuna that are canned. This Tuna may weigh from 30 up to 400 pounds!

Handmade by Sarda Affumicati in a fully modernized facility in Sardinia Island - Italy, this is the tuna to seek out when you want to enjoy tuna at its finest. The selected best Tuna are cut, skinned, de-boned and steamed. An important note is that most processors add water back to the meat after cooking to increase its weight for selling purposes. Sarda Affumicati does the opposite and dries off as much water as possible to concentrate the wonderful flavor of the fish. The resulting product is then filleted and hand-inserted into glass jars. Finally, the tuna is ripened in olive oil for at least three months before sale, giving the tuna enough time to absorb the wonderful flavors of the 100% Italian olive oil. Serve it proudly, intact as a whole loin atop a plate of greens, drizzled with a light dressing.

 

SERVING SUGGESTION: On their own or added to a mixed fresh vegetable salad, or added to white beans and thinly sliced onions.

INGREDIENTS: Tuna fish, olive oil (a blend of refined and virgin oils), salt.

 

 

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Yellowfin Tuna Fillet in Olive Oil - 360gr
HK$180

Yellowfin Tuna Fillet in Olive Oil - 360gr

This is a very high-quality product thanks to a careful selection of raw materials. The catch of yellowfin tuna takes place according to local tuna-fishing methods in Buggerru Gulf in Sardina Island, which therefore enhance the taste of its meat. 

Ageing takes place for other six months in the tin thus completing the processing of the product for a unique taste.

 

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Dried Mullet Roe
HK$120

Dried Mullet Roe

The "Sardinian caviar" is the result of the processing of salted and dried mullet eggs with natural ventilation. Its characteristic and delicate flavor was already known and appreciated in ancient times.

How to enjoy it
Sliced with a single addition of extra virgin olive oil or accompanied by a few sprigs of rocket or thin wedges of artichoke. Grated and generously sprinkled on a plate of spaghetti al dente, seasoned with extra virgin olive oil, passed in a pan with a clove of garlic.

Ingredients
Tuna roe, salt, smoke, natural Mediterranean flavors. Vacuum-packed product without dyes or added preservatives.

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Dried Mullet Roe Powder
HK$58

Dried Mullet Roe Powder

The "Sardinian caviar" is the result of the processing of salted and dried mullet eggs with natural ventilation. Its characteristic and delicate flavor was already known and appreciated in ancient times.

How to enjoy it
Sliced with a single addition of extra virgin olive oil or accompanied by a few sprigs of rocket or thin wedges of artichoke. Grated and generously sprinkled on a plate of spaghetti al dente, seasoned with extra virgin olive oil, passed in a pan with a clove of garlic.

Ingredients
Tuna roe, salt, smoke, natural Mediterranean flavors. Vacuum-packed product without dyes or added preservatives.

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Dried Mullet Roe Powder Glass Jar
HK$82

Dried Mullet Roe Powder Glass Jar

The "Sardinian caviar" is the result of the processing of salted and dried mullet eggs with natural ventilation. Its characteristic and delicate flavor was already known and appreciated in ancient times.

How to enjoy it
Sliced with a single addition of extra virgin olive oil or accompanied by a few sprigs of rocket or thin wedges of artichoke. Grated and generously sprinkled on a plate of spaghetti al dente, seasoned with extra virgin olive oil, passed in a pan with a clove of garlic.

Ingredients
Tuna roe, salt, smoke, natural Mediterranean flavors. Vacuum-packed product without dyes or added preservatives.

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RED Tuna Buzzonaglia in Olive Oil 340gr
HK$140

RED Tuna Buzzonaglia in Olive Oil 340gr

The Red Tuna of Buzzonaglia in olive oil is made up from the parts of fillet in direct contact with the central bone

It is the part of the tuna that is very dark because it is abundantly sprinkled with blood.

Its texture is soft and its taste is decidedly stronger.

To guarantee the excellence only the best Sardinian red tuna are used and they only come from selected tuna fish of the Mediterranean sea Bluefin variety.

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Fish Scraper
HK$165

Fish Scraper

Double edge professional fish scraper 

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Live Spiny Rock Lobster
HK$890

Live Spiny Rock Lobster

This Spiny Rock Lobster will be delivered alive.

Rock Lobster flesh is firm, with a sweet medium and rich taste; it retains its shape in most styles of cooking.

Baked or barbecued, grilled, steamed, or sliced for sashimi, rock-lobsters make an excellent seafood dish. Rock Lobsters have excellent presentation potential, so take care not to damage the legs and head. The shell and carapace can be baked, then boiled to create flavoursome stocks, soups and sauces. A classic approach is to use the shell to prepare as a rich bisque or stock that can be used in risotto or straight up.

 
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Colatura di Alici di Cetara – Anchovy Sauce
HK$185

Colatura di Alici di Cetara – Anchovy Sauce

This ‘noble’ liquid derives from GARUM and was used by the Ancient Romans as a dressing for all their food. The colatura di alici di Cetara (Anchovy Sauce) is one of the specialities of Cetara’s culinary art and our product is prepared with the same dedication as in the past, respecting the tradition of the Amalfi Coast. The Cistercian Monks of Amalfi created the original traditional colatura di alici as we know it today. Its unique flavour and the slow process of production have made it a symbol of the workmanship of generations. The art, handed down from father to son over the generations, of salting and filtering this strongly flavored liquid is the result of carefully maturing and pressing the salted anchovies.

The traditional Chistmas fish supper is not complete without the colatura di alici di Cetara to garnish dishes.

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RED Tuna Tarantello in Olive Oil - 360gr
HK$330

RED Tuna Tarantello in Olive Oil - 360gr

ANTICHE TONNARE DI BUGGERRU. Tarantello di Tonno Rosso is the abdominal muscle of the fish. It has a buttery, complex flavor; it’s not as rich as ventresca but has very little in common with ordinary canned tuna, with its dry, chalky texture and bland taste. The exquisite Mediterranean Bluefin Tuna, or Tonno Rosso is full of fresh flavor and and can be enjoyed right out of the can with a squeeze of lemon and a few drops of balsamic. 

These Mediterranean Bluefin Tuna are never frozen and he entire production is done by hand; when the tuna arrives. It is butchered, and the cuts are selected and separated for ventresca, tarantello, and trancio. It is boiled in small batches, cooled, and canned using local Sicilian olive oil and sea salt from Trapani.

One of the basic conditions guaranteeing the excellent quality of this product is the fact that only tuna caught in the Mediterranean is used.

Only the top-quality cuts are selected for our careful processing: the tuna is steam cooked, placed in large containers and just like vintage wine, left to mature for at least six months. It is then placed in smaller tins, dressed with olive oil and left to mature for a further six months

Our production is based on three select cuts: Ventresca, Tarantello and Tonno di corsa.

Ingredients: Tuna fish (Thunnus thynnus), refined and virgin olive oil, salt.

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RED Tuna Ventresca Belly in Olive Oil - 350gr
HK$350

RED Tuna Ventresca Belly in Olive Oil - 350gr

ANTICHE TONNARE DI BUGGERRU. Ventresca (Belly) Tuna is sometimes referred to as "the foie gras of the tuna fish". It is the richest, smoothest tuna you will ever experience. Because of the high demand for belly tuna in Japan for sushi, where it is called toro, Ventresca is always in short supply. Handmade in Sardinia Island, this Ventresca from Bluefin Red tuna is hand-cut into fillets.

A tremendous leap in quality from the regular Tuna you get at the supermarket, once you taste this Gourmet Tuna you will be amazed from the explosion of flavours and taste!

One of the basic conditions guaranteeing the excellent quality of this product is the fact that only tuna caught in the Mediterranean is used, either northern bluefin tuna (Thunnus thynnus) or red tuna caught in trap nets. 

Only the top-quality cuts are selected for our careful processing: the tuna is steam cooked, placed in large containers and just like vintage wine, left to mature for at least six months. It is then placed in smaller tins, dressed with olive oil and left to mature for a further six months

Our production is based on three select cuts: Ventresca, Tarantello and Tonno di corsa.

Ingredients: Tuna fish (Thunnus thynnus), refined and virgin olive oil, salt.

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RED Tuna Fillet in Olive Oil - 360gr
HK$295

RED Tuna Fillet in Olive Oil - 360gr

ANTICHE TONNARE DI BUGGERRU. The Red Tuna also known as Bluefin Tuna or "Tonno di Corsa" (Red Racing Tuna) is considered the best and the most exquisite of the various Tuna species. It is fished exclusively in the Mediterranean Sea between May and June.

A tremendous leap in quality from the regular Tuna you get at the supermarket, once you taste this amazing Gourmet Tuna Fillet you will be amazed from the explosion of flavours and taste!

One of the basic conditions guaranteeing the excellent quality of this product is the fact that only tuna caught in the Mediterranean is used, either northern bluefin tuna (Thunnus thynnus) or red tuna caught in trap nets. 

Only the top-quality cuts are selected for our careful processing: the tuna is steam cooked, placed in large containers and just like vintage wine, left to mature for at least six months. It is then placed in smaller tins, dressed with olive oil and left to mature for a further six months

Our production is based on three select cuts: Ventresca, Tarantello and Tonno di corsa.

Ingredients: Tuna fish (Thunnus thynnus), refined and virgin olive oil, salt.

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