Wild Seabass Net Caught
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.