Product List

Mediterranean Bluefin Tuna AKAMI cut
HK$1,860

Mediterranean Bluefin Tuna AKAMI cut

Maguro is the Japanese word for tuna, and most commonly refers to bluefin tuna. Maguro is extremely tender and sweet, making it perfect for sushi and sashimi. One of the healthiest choices among sushi grade fish. Maguro has a subtle flavor, tender texture, robust taste, firm flesh, and minimal fat. The best way to appreciate the unmatched flavor of sushi grade tuna is to eat it as raw as possible. Akami (ah-kah-me) is the leaner meat from the sides of the fish.

DELIVERED EVERY FRIDAY

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Mediterranean Bluefin Tuna Toro cut
HK$3,000

Mediterranean Bluefin Tuna Toro cut

Maguro is the Japanese word for tuna, and most commonly refers to bluefin tuna. Maguro is extremely tender and sweet, making it perfect for sushi and sashimi. One of the healthiest choices among sushi grade fish. Maguro has a subtle flavor, tender texture, robust taste, firm flesh, and minimal fat. The best way to appreciate the unmatched flavor of sushi grade tuna is to eat it as raw as possible. The flesh of a bluefin belly (TORO cut) has a wonderful red/pink colour.

DELIVERED EVERY FRIDAY

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Fresh Dover Sole
HK$373

Fresh Dover Sole

Although the White Cliffs of Dover have inspired scores of poems and songs, it is the delicate Dover sole found in the waters below the cliffs that have inspired the palates of fish-gourmands worldwide. Dover sole are prolific, bottom-feeders that swim along the ocean floor and can grow to over 2 feet long. Often living as long as 58 years. Just as delicious as they are long lasting, Dover sole are among foodies’ most sought after fish.

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Wild Fresh Turbot Sole
HK$860

Wild Fresh Turbot Sole

Turbot really is the 'King' of the sea. They are the largest of the South West flatfish and are big and strong predators. They are up there with lobsters and Dover Soles in terms of being simply stunning.

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Fresh wild John Dory
HK$668

Fresh wild John Dory

John Dory (also known as St Peter's fish) a white-fleshed sea fish found in European waters, is an odd-looking creature with an oval, flat body and a large, spiny head. The white, boneless, meaty flesh is firm and flavoursome and can be cooked in a variety of ways: it can be grilled, sautéd or even poached. It’s popular with chefs as it goes well with a wide variety of ingredients and flavourings. Moreover, the bones from its head make an excellent stock. If you like sole and turbot then you’re sure to like John Dory.

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Fresh SeaBass
HK$175

Fresh SeaBass

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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Fresh Sea Bream
HK$175

Fresh Sea Bream

Gilt-head bream or generally Sea Bream, is a saltwater fish and one of the most prized fish in Italy. It can grow up to 50 cm, but is often not longer than 30cm in length, and weighs up to 10 kilos. This fish is distinguishable by the black and gold lines it has between its eyes and its nose. Wild gilt-head bream are less fatty than the farmed version as they get more exercise. There are some very good farmed gilt-head bream however. They are best eaten in the summer. The flesh should be firm and flavourful.

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Wild Seabass Line Catch
HK$580

Wild Seabass Line Catch

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.

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Fresh Italian Clams (Vongole Veraci) from Goro
HK$550

Fresh Italian Clams (Vongole Veraci) from Goro

The shell fish, with diversified basis weight, from 1kg to 5 kgs, 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
HK$475

Fresh Mussels

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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Fresh Blue Lobster
HK$375

Fresh Blue Lobster

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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Smoked Salmon
HK$435

Smoked Salmon

Royal cut salmon is smoked in oak wood, as a result acquiring an exquisite taste. This select cut is taken from the finest part of the fish.

The skin in fully removed so you can enjoy each ounce of this delicacy.

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Pre cooked whole octopus
HK$750

Pre cooked whole octopus

For more than twenty years now ¨MARISCOS GILMAR¨ has offered their clients all over the world, the chance to taste the Highest Quality Octopus prepared in several scrumptious ways.

We guarantee that the cooking time of each Octupus Vulgaris depends on its size. We give it that exact time necessary so that consumers will find it well cooked and tender. Our octopus is never treated with any chemicals (neither preservatives nor colouring) so as not to alter its quality or taste.

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Bottarga di Muggine
HK$310

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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Salted Mullet Role - Bottarga
HK$590

Salted Mullet Role - Bottarga

This salted mullet role 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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Tradition Caviar
HK$495

Tradition Caviar

Tradition caviar comes from the White Sturgeon, a species from the Pacific coasts of North American between Alaska and Baja, California. It is one of the longest living sturgeons, sometimes living to be one hundred years old, it is heavier than 1750lbs (800gr) and measures up to 19 feet long (6 meters). In addition to providing a lean, high protein meat, its biggest value still remains connected to the remrkable production of large eggs, bigger than 3 millimiters, with coloring varying from dark grey to black. The taste is particulary delicate and elegant. It requires about 11 years of the sturgeon life cycle.

Delicious and creamy-tasting caviar, characterized by a colour ranging from dark-brown to grey and lightly amber. This roe is medium-large size, and exhibits a light nutty flavour.

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Royal Oscietra Caviar
HK$635

Royal Oscietra Caviar

Oscietra caviar comes from the Sturgeon of the same name, also known as Russian Sturgeon (an ancient species originally native to the Black Sea, the Caspian Sea and the Azov Sea). It is 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 eggs are medium-sized (between 2.6 to 2.9 millimeters). It requires 9-11 year life cycle.

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Anchovies fillet in olive oil
HK$70

Anchovies fillet in olive oil

Anchovies like you have never tried before. They're barely salted and melt in your mouth. These anchovies are prepared by hand using a method that has been used for 4 generations.

The Roll's Royce of anchovies.

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Smoked Swordfish Carpaccio
HK$220

Smoked Swordfish Carpaccio

This is only the core of the fish slice, selected and of a high quality. The smoking is carried out with a special mixture of flour, tough woods and aromatic berries. The taste is delicate, succulent, dolce, round, fresh and dlicately smoked. The aftertaste is round, delicate and smokey.

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White Tuna Filet in Olive oil
HK$195

White Tuna Filet in Olive oil

The White Tuna (Albacore) or "Thunnus Alalunga" is captured, one by one, in the Gulf of Biscay and in the best moment of the season respecting the traditional fishing tackle. Because its aroma, its refined taste, its smooth white meat and its properties, White Tuna (Albacore) composes the elitist range of the tuna fish.

Once we have selected the best fishes, we cooked them and, following a meticulous and handmade process, the White Tuna (Albacore) is prepared and packaged. The skill and experience acquired over five generations is the key of the exceptional taste and appearance of our preserves.

The glass jar is elaborated using White Tuna (Albacore) loins. Once the loins are carefully cleaned, one by one, are introduced manually in the glass jar. Then the White Tuna (Albacore) loins are covered with specially selected olive oil. This olive oil, with its intense flavour, adds a unique and exclusive aroma and taste to the White Tuna (Albacore) which reminds to the flavour of the sea and the sun dried fields.

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Colatura di Alici Agostino Recca – Anchovy Juice
HK$210

Colatura di Alici Agostino Recca – Anchovy Juice

It is a concentration of pure Mediterranean essence which has its origin in the ancient Roman cuisine. Both on a dish of pasta or salad, the "colatura" of anchovies by Agostino Recca ennobles each dish and makes it unique. Nowadays, this sauce is a cult product than can be found in the kitchens of the famous chefs and of all those who appreciate the true flavours of Mediterranean.

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