Elenco prodotti

Fresh Wild Catch Seabass
HK$475

Fresh Wild Catch Seabass

LANDING FRESH ON 22nd of April, DELIVER ON 23rd!

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

LANDING FRESH ON 22nd of April, DELIVER ON 23rd!

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

LANDING FRESH ON 22nd of April, DELIVER ON 23rd!

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

LANDING FRESH ON 22nd of April, DELIVER ON 23rd!

 

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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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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Branzino (Spigola) Fresco
HK$290

Branzino (Spigola) Fresco

Il branzino è caratterizzato da corporatura allungata, colore grigio-verdastro sul dorso, con qualche punteggiatura nera in fase giovanile, e ventre argenteo; è provvisto di due pinne dorsali, due pinne toraciche, due pinne addominali ed una pinna anale; nell’opercolo sono presenti due spine e il preopercolo è spinoso sul bordo inferiore. Si tratta di un predatore puro, provvisto di denti aguzzi e sottili. Le sue carni risultano ricche in proteine ad alto valore biologico ed in acidi grassi polinsaturi della serie n-3 ed n-6, che rivestono un ruolo di primaria importanza per la salute umana in quanto, se assunti regolarmente con l’alimentazione, risultano attivi nel ridurre l’incidenza delle malattie cardiovascolari e dei tumori.

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Astice Blue Fresco
HK$700

Astice Blue Fresco

Di colore bluastro, con chiazze gialle sul dorso e ventre chiaro, possiede due paia di antenne, un paio lunghe ed uno corte e due chele, una più grande ed una più piccola, per poter svolgere meglio compiti diversi. Il carapace è liscio ed incavato, possiede due spine, situate vicino agli occhi. Può raggiungere il mezzo metro di lunghezza, ma gli esemplari comuni misurano dai 30 ai 40 cm. Meno pescato di quello americano, il sapore dell'astice europeo è ritenuto migliore.

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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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Vongole Veraci Spurgate di Goro
HK$195

Vongole Veraci Spurgate di Goro

La vongola verace di Goro è un mollusco bivalve introdotto nella laguna intorno alla metà degli'anni '80. Ha una robusta conchiglia di forma ovale con sottili striature radiali e la taglia comune è 3-5 centimetri. Il colore della conchiglia varia dal bianco al grigio al giallo e anche al nero per le vongole di dimensioni maggiori. Il prodotto viene allevato in prossimità del litorale e nell lagune costiere (soprattutto dell'Alto Adriatico). La pesca delle vongole veraci viene effetuata manualmente con l'utilizzo di un particolare attrezzo, simile ad un grande rastrello, che viene identificato in dialetto col nome di "rasca".

Valori organolettici - Odore: marino caratteristico - Aspetto: regolare senza epibondi - Colore: elevato polimorfismo cromatico - Carni: sapore marino lievemente dolciastro.

Il Consorzio Pescatori di Goro, è orgoglioso di promuovere un nuovo successo, ovvero la distribuzione dei propri prodotti sotto vuoto. Il prodotto sotto vuoto è caratterizzato da una serie di vantaggi come ad esempio: l'allungamento dei tempi di conservazione, la totale assenza di odori in frigorifero, la facile maneggiabilità e trasportabilità, il mantenimento di tutte le caratteristiche organolettiche che caratterizzano il prodotto stesso.

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Cozze Fresche
HK$155

Cozze Fresche

Cultura di Bouchot: tecnica di crescita intertidale o tecnica di bouchot: i pali, conosciuti in francese come bouchot, sono piantati in mare; le corde, sulle quali crescono le cozze, sono legate a spirale sui pali; una rete a maglie impedisce alle cozze di cadere. Questo metodo richiede un'estesa zona di marea.

ORIGINE: FRANCIA

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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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Homemade style Baccalà (Codfish Seasoned Family Recipe) Ready to Eat 500gr
HK$270

Homemade style Baccalà (Codfish Seasoned Family Recipe) Ready to Eat 500gr

The Stockfish, once boiled, is seasoned with extra virgin olive oil, garlic, and parsley. A light recipe from Venetian tradition, the perfect base for salads with high protein content.

Cooked in big pieces and the taste is delicate.

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 main hall of the Palazzo della Ragione in the heart of the old town.

Stockfish caught in the North-East Atlantic Ocean.

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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 Carpaccio whole - 200gr
HK$80

Octopus Carpaccio whole - 200gr

This Octopus ''Salami" is easy to slice for a perfect cold dish.

Caught in crystal waters, this octopus, after steam cooking, is cut into small chunks and pressed. The heat treatment allows long shelf life without the use of preservatives.

SERVING SUGGESTION: Cut into thin slices and dress with garlic, oil, lemon or vinegar as great starter. Flavour is enhanced when added to a salad of rocket and Treviso chicory.

INGREDIENTS: Octopus, salt. Contains no colourings or preservatives. 

STORAGE: Store in the fridge from 0 to 3 °C.  Before slicing, we suggest you place the product in the freezer for 10 minutes.

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Octopus Carpaccio fresh-sliced 200g
HK$90

Octopus Carpaccio fresh-sliced 200g

Caught in crystal waters, this octopus, after steam cooking, is cut into small chunks and pressed. The heat treatment allows long shelf life without the use of preservatives.

Ingredients: Octopus, salt. Contains no colourings or preservatives. 

 

 
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Smoked Grouper
HK$80

Smoked Grouper

Coming from uncontaminated and deep waters, the grouper is smoked over a myrtle wood fire, an essence that makes it absolutely unique.

How to enjoy it
Natural, cut into thin slices and seasoned with oil, lemon, salt and pepper. In chunks heated with a knob of butter, a handful of black pepper, a little grated lemon zest and a glass of vodka, it is an exceptional condiment for a plate of fresh tagliolini.

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

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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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Octopus Tentacles precooked about 150-200gr
HK$110

Octopus Tentacles precooked about 150-200gr

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

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

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Caviale Royal Oscietra
HK$450

Caviale Royal Oscietra

Il caviale Oscietra deriva dall'omonimo storione, conosciuto anche come storione russo (un'antica specie originariamente nativa del Mar Nero, Mar Caspio e Mar d'Azov). Si tratta di un pesce di medie dimensioni, che può pesare sui 50 kg (44 a 110 pounds) che fornisce un caviale dall'aroma delicato e con intense note di nocciola, con una colorazione che varia dal marrone scuro al beige. Molti ritengono che questo sia il caviale più raffinato. Le sue uova sono di medie dimensioni (tra 2,6-2,9 millimetri). Richiede un ciclo vitale dello storione compreso tra i 9 e gli 11 anni.

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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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Crab Claw Meat - Gold Label - frozen
HK$190

Crab Claw Meat - Gold Label - frozen

Brown meat from the claws and legs. Crab meat, hand-picked by live steamed blue swimming crabs.

Our live crabs are being caught daily from the crystal clear warm waters of Aegean Archipelago. Packed with proteins, vitamins and minerals, low-calorie protein source, rich in omega-3 fatty acids. A true Mediterranean quality food. The Gods’ ambrosia. No wonder we catch crabs at Olympus’ coasts. Unadulterated and pure sea flavor. A quick, easy and mouthwatering starter. No need to be a chef, just add a little olive oil and lemon! So simple, so delicious, so perfect.

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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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Wild Catch Sockeye Smoked Salmon Alaska sliced 100g
HK$120

Wild Catch Sockeye Smoked Salmon Alaska sliced 100g

Wild Catch Sockeye Smoked Salmon fished in the cold waters of the Pacific Ocean between Alaska and Canada only in the Summer months, catch with a particular technique able to enhance the consistency and the caracteristic taste of meat.

Sockeye Wild Red salmon owes its name to the characteristic bright red color of the meat. It is smaller in size compared to the Red King wild salmon and its meat is very tasty and savoury.

Cold smoked

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Wild Catch Royal Red King Smoked Salmon Alaska hand sliced 80g
HK$125

Wild Catch Royal Red King Smoked Salmon Alaska hand sliced 80g

Wild Catch Royal Red King Smoked Salmon is fished in the cold waters of the Pacific Ocean between Alaska and Canada only in the Summer months, processed with a particular  technique that enhances the softness of its meat and its marked taste.

The  Red King, since ever is regarded as the most valuable salmon! A Hook-caught, it can reach 15kg in weight. Considered the most prized salmon, is worked with a particular technique that enhances the softness of the meat and theirs marked flavor. Cold smoked.

Rare on the market!

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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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Bottarga di Muggine di Cabras
HK$275

Bottarga di Muggine di Cabras

La Bottarga di Muggine dà lustro al patrimonio gastronomico della Sardegna. La sua storia riporta agli albori della civiltà, ai Fenici che già 3000 anni fa salavano ed essiccavano le uova del muggine.

Scrittori antichi riferiscono della produzione della bottarga lungo le rive del Nilo e pare ne siano state trovate tracce perfino nelle piramidi egizie. La preparazione è rimasta quella antica: pulitura, salatura, pressatura ed essiccazione. Le moderne tecnologie non hanno modificato l’antico procedimento: ogni baffa di bottarga è lavorata singolarmente e l’intero processo produttivo è svolto manualmente.

Appartenente alla categoria dei prodotti ad alto valore proteico e ricchissima di Omega3, la bottarga ha colore ambrato e timbro deciso ma delicato.

Raffinata e versatile, tagliata a fettine sottili si sposa benissimo con verdure fresche per deliziose insalate. Strepitosa su crostini caldi velati di burro o spolverata e grattugiata su primi piatti.

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Bottarga di Cabras
HK$345

Bottarga di Cabras

Sicuramente fra i prodotti ittici degli stagni dell’Oristanese, la bottarga è quella che ha una lunga storia e altrettanto lunga fama per la bontà della materia prima, il muggine o cefalo degli Stagni di Cabras, e per le capacità di trasformazione da parte dei lavoratori delle peschiere. Negli stagni di Cabras , un piccolo comune sulla costa centro occidentale della Sardegna, i muggini trovano un loro perfetto habitat naturale dove poter nutrirsi e crescere. Il microclima di Cabras è infatti perfetto per questo tipo di pesce. La qualità dei muggini risente molto dell’ambiente in cui sono vissuti e dell’alimentazione che hanno conseguito, due aspetti che fanno dei muggini di Cabras dei predestinati. A settembre quando i muggini sono più panciuti vengono pescati e selezionati solo quelli con le sacche ovariche più grandi. Inizia poi la delicatissima fase di lavorazione, vengono estratte delicatamente le due sacche di uova in modo da conservarle ben integre, purificate e messe sotto sale per un periodo variabile a seconda delle dimensioni.

Vengono poi pressate e messe ad asciugare per la stagionatura in appositi luoghi secchi e ventilati. Tutta la fase di stagionatura viene seguita scrupolosamente in modo da esaltare al massimo il gusto di questo rarissimo prodotto. La Bottarga di Muggine di Cabras è apprezzata per la sua morbidezza, il suo accentuato gusto salmastro e per una nota di mandorla secca che la contraddistinguono da tutte le altre bottarghe in commercio. Il colore va dall’oro all’ambrato a seconda della stagionatura, ed una particolarità che contraddistingue questa bottarga è il “cappuccio”, un piccolo tratto di placenta che rimane attaccato all’inizio della baffa.

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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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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.

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$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

Obtained from small tuna caught in clear waters, our fillets, soft and compact, are left to marinate in water, salt and natural flavorings from 6 to 8 months before conserving in pure olive oil.

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 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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Professional Fish Scaler Blade 12cm
HK$350

Professional Fish Scaler Blade 12cm

Fish scaler with blade 12cm

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Fish Scraper
HK$165

Fish Scraper

Double edge professional fish scraper 

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Blue Lobster Tail and Claws Frozen
HK$330

Blue Lobster Tail and Claws Frozen

Lobsters are related to prawns and crabs. They have thin bodies covered in a hard shell, big claws and long antenna.

Tails: The tail holds the biggest piece of meat in the lobster.

Claws: Lobsters use their claws to catch food and battle predators and other lobsters. The larger of the two claws is called the crusher claw and the smaller claw is called the pincer or cutter claw. The claws of hard shell lobsters are full of tender, sweet meat.

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Live Spiny Rock Lobster
HK$920

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
HK$185

Colatura di Alici di Cetara

Nobile discendente del Garum, che veniva usato dagli antichi romani come condimento universale, la Colatura di Alici è una delle specialità dell’arte culinaria cetarese e la nostra viene preparata con la stessa passione di un tempo, secondo i precetti dell’antica tradizione della Costiera Amalfitana. Le sue origini si perdono nel tempo, ma si narra che la Colatura di Alici tradizionale, così come continuiamo ad apprezzarla oggi, nasca dalle sapienti mani dei monaci cistercensi Amalfitani. Il sapore unico e il paziente processo produttivo, ne hanno fatto un simbolo della laboriosità d’intere generazioni che si tramandano, di padre in figlio, l’arte di salare e quindi di filtrare il liquido dall’intenso sapore, frutto della sapiente stagionatura e pressatura delle alici salate.

Tradizione vuole che la Colatura di Alici venisse usata a Cetara solo per condire piatti a base di pesce la vigilia di Natale

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Tarantello di Tonno Rosso in olio d'oliva
HK$330

Tarantello di Tonno Rosso in olio d'oliva

Presupposto basilare per garantire l’eccellenza del prodotto è l’esclusiva utilizzazione di tonni del Mediterraneo di qualità Bluefin (Thunnus Thynnus) o tonno rosso di tonnara. Solo le parti più nobili vengono selezionate per la nostra lavorazione artigianale: il tonno viene cotto a vapore, inscatolato in grandi contenitori e, come vino pregiato, sottoposto a stagionatura per almeno sei mesi. Quindi il tonno viene inscatolato in contenitori più piccoli, ricoperto di olio d’oliva e lasciato maturare per ulteriori sei mesi.

La nostra produzione prevede tre selezioni: la Ventresca, il Tarantello, il Tonno di corsa. 

Ingredienti: Tonno (Thunnus Thynnus), olio di oliva composto da oli di oliva raffinati e oli di oliva vergini, sale.

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Ventresca di Tonno Rosso in olio d'oliva
HK$350

Ventresca di Tonno Rosso in olio d'oliva

Presupposto basilare per garantire l’eccellenza del prodotto è l’esclusiva utilizzazione di tonni del Mediterraneo di qualità Bluefin (Thunnus Thynnus) o tonno rosso di tonnara. Solo le parti più nobili vengono selezionate per la nostra lavorazione artigianale: il tonno viene cotto a vapore, inscatolato in grandi contenitori e, come vino pregiato, sottoposto a stagionatura per almeno sei mesi. Quindi il tonno viene inscatolato in contenitori più piccoli, ricoperto di olio d’oliva e lasciato maturare per ulteriori sei mesi.

La nostra produzione prevede tre selezioni: la Ventresca, il Tarantello, il Tonno di corsa. 

Ingredienti: Tonno (Thunnus Thynnus), olio di oliva composto da oli di oliva raffinati e oli di oliva vergini, sale.

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