Product List

Marenne Oleron Oyster PGI Fine De Claire No. 2
HK$350

Marenne Oleron Oyster PGI Fine De Claire No. 2

 

The Huitres Marenne Oleron Fine De Claire is the most exquisite variety of Oyster, which is also a PGI.

The fine de claire is for those who prefer a less fleshy oyster. These oysters are finished for several weeks in shallow clay ponds where they acquire a superior quality shell to oysters grown in the open sea.

It is during this process that the claires of the Marennes Oléron basin impart the subtleties of regional flavours.

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Fresh Wild Catch Seabass
HK$475

Fresh Wild Catch Seabass

ONE FISH SIZE ABOUT 700-800g

There are many fish around the world with bass in the name, but the fish we’re looking at here is the European sea bass or Dicentratus labrax. It’s caught off all coasts from Norway and the Baltic round to the Black Sea and also off the west coast of Africa, but nowhere else in the world, although the American striped bass is a close cousin. This is a coastal fish, often found in estuaries. It has a wide diet including smaller fish of its own species.

Sea bass has attractive silvery skin. The flesh is a dull white, which cooks to brilliant white like cod.

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Fresh Wild Catch Dover Sole
HK$230

Fresh Wild Catch Dover Sole

ONE FISH SIZE ABOUT 3-400gr

The ‘king’ of the soles, this superb fish has inspired many classic dishes such as Poached sole Bonne Femme, sole Veronique and sole a la Meunière. With a dark brown skin and a longer and narrower shaped body than other flatfish, Dover sole has a crisp white flesh, firm to touch, with an almost sweet taste.

Dovers range in size from 340g to 1.3kg. As it’s often too firm to cook immediately after being caught, it is usually best after one or two days when both texture and flavour is enhanced. Fish of 400-450g are perfect for serving whole a la meunière – skinned both sides, dusted in seasoned flour and pan-fried. A 680g fish will provide two portion-size fillets.

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Fresh Wild Catch Mackerel
HK$135

Fresh Wild Catch Mackerel

ONE FISH SIZE ABOUT 2-300gr - PACK OF TWO FISH 4-600gr

Mackerel is the name for over 30 species of pelagic, or midwater-dwelling fish, belonging to the Scombridae family. Their strength in flavor is often compared to salmon, where simple seasoning is often recommended to allow the flavor of the fish to shine. Mackerel is an oily fish, rich in Omega-3 fatty acids, highly valued in the human diet. Before the 19th Century development of canning and refrigeration, salting and smoking were the main preservation methods and remain common.

 

 

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Fresh Wild Catch Sardines
HK$190

Fresh Wild Catch Sardines

Delicious Wild Sardines in Extra Virgin Olive Oil are a healthy and sustainable addition to your regular diet that you can feel good about. Meaty and flavorful, Wild sardines are a nutritional powerhouse that is rich in omega 3, protein, calcium, and iron. They are also gluten-free, so you can snack with confidence. Try them on a sandwich, salad or in your favorite recipe. Excellent source of Omega 3, Protein, Calcium, and Iron 

Omega-3 fatty acids help prevent heart disease due to their anti-inflammatory properties. Sardines are an excellent source of them.Omega-3 fatty acids also reduce the risk of blood clots and lower blood pressure. And they may help protect those who’ve had a heart attack in the past.

Sardines are an excellent source of vitamin B-12. This vitamin helps your cardiovascular system and gives you energy. Also, these fish contain a healthy amount of vitamin D. Along with B-12, D is necessary for good bone health throughout your life.

Sardines are an excellent source of calcium. That makes them a good choice for those who are lactose intolerant, allergic to dairy, or need more calcium in their diet. This can also be helpful during pregnancy if you need alternative forms of calcium for the health of your baby.

Along with calcium and lots of vitamins, sardines contain several beneficial minerals. These include:

  • niacin
  • iron
  • potassium
  • magnesium
  • zinc
  • phosphorus

Sardines also have protein, which is essential for you to build healthy bones and muscles. Protein also helps create antibodies that keep our immune systems strong. As well, it takes nutrients and oxygen to all the parts of the body.

 

 

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Fresh Wild Catch Gilthead Seabream
HK$240

Fresh Wild Catch Gilthead Seabream

ONE FISH SIZE ABOUT 3-500gr 

Gilthead Seabream (Sparus aurata) is common in the Mediterranean Sea, present along the Eastern Atlantic coasts from Great Britain to Senegal, and rare in the Black Sea. Due to its euryhaline and eurythermal habits, the species is found in both marine and brackishwater environments such as coastal lagoons and estuarine areas, in particular during the initial stages of its life cycle. Born in the open sea during October-December, juveniles typically migrate in early spring towards protected coastal waters, where they can find abundant trophic resources and milder temperatures. Very sensitive to low temperatures (lower lethal limit is 4 °C), in late autumn they return to the open sea, where the adult fish breed. In the open sea gilthead seabream are usually found on rocky and seagrass (Posidonia oceanica) meadows, but it is also frequently caught on sandy grounds. Young fish remain in relatively shallow areas (up to 30 m), whereas adults can reach deeper waters, generally not more than 50 m.

Gilthead seabream, whose name refers to a golden band on its head, has become one of European aquaculture’s main fish species.

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Fresh Arctic Sea Faroe Islands Salmon Fillet
HK$150

Fresh Arctic Sea Faroe Islands Salmon Fillet

 

In the Faroe Islands, salmons live in crystal and incontaminated water. It is renowned for its very high quality and its pure taste, full of flavour.

The Atlantic salmon requires a highly specific environment to thrive and the fjords and sounds of the Faroe Islands are the perfect location for farming Atlantic salmon.

It can be found in rivers, lakes and waters all over the North Atlantic, and the waters around the Faroe Islands are among their natural feeding grounds.

It has has a blueish black colour on its back, shiny silver sides and a white stomach. It has uneven black spots on the sides, gills and cheeks. The Atlantic salmon can grow up to 150 cm in length. It has 2 dorsal fins, 1 pelvic fin and a posterior fin.

The Atlantic salmon is anadromous, which means it migrates from salty waters to fresh water to spawn. Wild salmon from all over the North Atlantic travel to feeding grounds just north of the Faroe Islands. Once they have fattened, they seek out rivers and streams in northern Europe to spawn.

In Faroese Salmon is called Laksur.

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Octopus Tentacles pre-cooked - 350gr Ready for your preparations
HK$195

Octopus Tentacles pre-cooked - 350gr Ready for your preparations

Pre-cooked vacuum-packed, perfectly tender octopus tentacles. 

This Spanish Octopus has a beautiful dark cherry color with pure white flesh. The meat has a fine firm bite with a very moist and meaty texture. The flavor is pleasant and fresh but a sprinkling of salt does help bring out the sea-fresh flavors. 

It comes ready to slice in a cold seafood salad. To warm it, just sink it into boiling water for 1 minute or to sear briefly in a heavy pan or grill.

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Fresh Yellowfin Tuna Slice
HK$160

Fresh Yellowfin Tuna Slice

 

ABOUT 300gr PACK

 

Yellowfin Tuna are widespread around the world. Although they mostly swim beyond the continental shelves, Yellowfins also approach shallower waters when the temperatures are higher. They are often seen prowling around mid-ocean islands. Generally speaking, Yellowfins prefer more temperate waters compared to Bluefins.

In the eastern Pacific, Yellowfins are found around the Hawaiian archipelago, as well as many islands off Baja California. This is why they have become a favorite catch on California long range fishing trips.

On the Atlantic side, you can find Yellowfin from Nova Scotia down to North Carolina. Further to the south, they’re found throughout the Caribbean, as well as around Bermuda, The Azores, The Canary Islands, Saint Helena, and Ascension Island to the east. Yellowfins also inhabit the waters around South Africa and Madagascar, as well as the shores of Western Australia.

 

 

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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$320

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 Italian Clams (Vongole Veraci) from Goro
HK$195

Fresh Italian Clams (Vongole Veraci) from Goro

The shell fish, with diversified basis weight, are packaged in airtight tubs with protected atmosphere and tubs with pasteurised molluscs. Every day, thanks to the use of personal refrigerated vans and to the corporate synergies, plus the use of services and platforms supplied by primary national companies, the packages of “live” molluscs arrive in the most important cities of the world.

The clam is a bivalve shellfish of Goro lagoon introduced in the mid 80s. It has a sturdy oval shaped shell with thin radial striae and is commonly 3-5 cm in size. The colour of the shell varies from white to gray to yellow and even black for the larger clams. The product is grown near the coast and in coastal lagoons (particularly in the north Adriatic). Clam fishing is done manually using a special tool, like a large rake, which is identified in the local dialect as "scrape".

Organoleptic data - Odour: typical of seawater, Appearance: regular, no epibionts, Colour: high chromatic polymorphism, Meat: mild sweet and salty flavour

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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.

ORIGIN: FRANCE

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Mix Sea Salad - Ready to Eat 180gr
HK$135

Mix Sea Salad - Ready to Eat 180gr

The preparation is composed of Octopus, Totan and Prawns, it has a delicate taste not at all acid. This sea salad has a good amount of sweet taste and delicate flavor. It is delicately dressed in Sunflower Oil, Lemon and Salt.

It is ready to eat, so just go easy open and enjoy.

For the most gourmand, the sunflower oil could be dried and enhance the dressing with Extra Virgin Olive Oil with a light emulsion with Amalfi Lemon.

You can try enriching your most favorite salad, or just top up boiled potatoes, taggiasche olives and some confit tomatoes.

Produced by Friultrota from San Daniele del Friuli in Italy.

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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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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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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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Colatura di Alici Delfino 100ml
HK$180

Colatura di Alici Delfino 100ml

Here is an authentic specialty of the Cetarese gastronomic tradition, prepared according to the recipe of the past and with the same enthusiasm that has always distinguished the Delfino company. We invite you to discover a special product, whose origins date back to the recipes of the Amalfi monks. The ritual of salting and filtering the anchovy extract is now handed down from generation to generation, to ensure a tasty, healthy, rich in vitamins and easily digestible product. Try the anchovy sauce to season a good plate of spaghetti, I add a little pepper, garlic and parsley ... for a dish for true connoisseurs!

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Caviar Trout Roe
HK$135

Caviar Trout Roe

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.

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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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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 1.5 Kg
HK$570

Whole Scottish Smoked Salmon 1.5 Kg

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 1.5 Kg
HK$520

Whole Norwegian Smoked Salmon 1.5 Kg

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$275

Sardinia Mullet Cured Roe - Bottarga di Muggine

Bottarga di Muggine is one of the hallmarks of Sardinian food culture. Its history can be traced back to the dawn of civilisation, to the Phoenicians who began to salt and dry grey mullet roe 3000 years ago. We know from ancient writers that this delicacy was produced along the banks of the Nile and it would seem that traces of it have even been found inside the Egyptian pyramids. Its method of preparation has remained unchanged over the centuries: the roe is cleaned, salted, pressed and dried. The advent of modern technology has not altered the procedure followed: each sac of roe is prepared separately and the whole production process is performed by hand.

Bottarga has high protein content and is very rich in Omega3 fatty acid; it is amber in colour and has a decided yet delicate flavour.

Stylish and versatile, cut into wafer-thin slices, it is an excellent match with fresh vegetables as an ingredient in delicious salads. A joy to the palate on crispy-hot croutons with a trace of butter, or sprinkled and grated over pasta dishes.

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Sardinia Mullet Cured Roe - Bottarga di Muggine
HK$345

Sardinia Mullet Cured Roe - Bottarga di Muggine

This cured mullet roee is the pride of all the Sardinian gastronomy. The mullet fishes live, feed and grow in their own natural habitat of the Cabras's ponds, a small village on the Middle-West Sardinian coast. The Cabras microclimate is perfect for such a fish. In fact the mullet's quality reflects all these characteristics. During September the mullets are caught and only those which have the bigger ovarian sacs are selected. Then the two eggs-sacs are carefully extracted, preserving them, as well as purifying and salting them for a certain period of time depending on size. Then they have to be pressed and left to dry in special ventilated rooms for maturing. Of course all maturing time has to be followed meticulously to exalt as much taste as possible of this rare product.

Everybody appreciates the Cabras salted mullet role, especially for its softness, its marked brackish taste and its dried almond flavour, which makes it different from all other salted mullet roles. The colour changes from gold to amber depending on maturing.

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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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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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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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Cantabrico Yurrita Anchovies Double Fillet XXL in Mariposa 105gr
HK$230

Cantabrico Yurrita Anchovies Double Fillet XXL in Mariposa 105gr

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.

 

(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$170

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.

Health Benefits of Tuna

Both canned and fresh Tuna is low in fat and high in protein. Tuna is also an excellent source of Omega-3 fatty acids, which support heart health and are known to lower the risk of heart attacks and blood clots. A diet rich in Omega-3 fatty acids has also been shown to prevent or reduce dementia, depression, asthma and inflammatory disorders. Tuna is also high in Vitamin D and Selenium. Tuna is one of the few natural sources of Vitamin D, which supports healthy bones and certain types of cancer and disease. Selenium supports the body's immune system, and may help prevent heart disease and certain types of cancer.

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Top Mediterranean Red Tuna 1kg Selection: Ventresca, Tarantello, Fillets
HK$890

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.

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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RED Tuna Tarantello in olive oil
HK$330

RED Tuna Tarantello in olive oil

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.

more...
RED Tuna Ventresca Belly in Olive Oil
HK$350

RED Tuna Ventresca Belly in Olive Oil

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.

more...
RED Tuna Fillet in olive oil
HK$295

RED Tuna Fillet in olive oil

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.

more...
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