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Pesce Sciabola

The Saber fish or Spatula fish

The saber fish (Lepidopus caudatus), also commonly known as fish spatula (in southern Italy) or even fish blade or flagfish is a widely spread fish in the Mediterranean and in the West Atlantic coast.

The scabbard fish lives in environments up to 700 meters deep but can also be found at smaller depths (50 meters). Fish typical of muddy bottoms, the scabbard fish is a predator that feeds on squid, crustaceans but also small fish.

The spawning of the scabbard fish takes place between spring and summer although the reproductive cycle can vary depending on the areas in which it lives.

This fish with white and boiled meat is very popular in Southern Italy. It has few spines and a delicate flavor. It is sold both whole and in ideal fillets to be cooked in the oven or grilled.

Our Prawns

The shrimps are crustaceans macruri, then provided with a long abdomen, extended and with a fan-shaped cod fin; in fact, the term “shrimp” is extremely generic because it embraces a wide range of species belonging to Genus, Family, Superfamily and Suborder different.

It is therefore deducible that for “crayfish” we mean many animals (sometimes with different sizes and colors).
The most commercialized shrimps for food HUMAN are those of salt water even if, in certain areas, those of fresh water play a respectable food role.

The shrimps are also part of the feeding of numerous aquatic and underwater species, therefore, their capture can be aimed at supporting specific fish farms (such as salmon)< em>.

Gamberi Sgusciati


The precious mollusk is common both in the Mediterranean and in the eastern Atlantic Ocean. We can recognize it, as well as by the tentacles, from the color that can vary from brown to whitish yellow, from the presence inside a shell called a cuttlefish bone and a bladder full of dark liquid, the black for the note.

These are very intelligent animals, with elaborate eyes and excellent camouflage skills.
Many proteins with high biological value and very few sugars and fats. If we had to summarize in a nutshell the cuttlefish and the nutritive properties that characterize it, these would be the crucial elements to enable us to understand why they are precious to the organism.

Proteins reach up to 16 grams per 100 g of cuttlefish and include mostly sulfurized amino acids“. Moreover, there are no vitamins A, D, B1 and B12, minerals like selenium, phosphorus, potassium, iron, copper and zinc, fiber and the purines. Moreover, the cuttlefish is a low-calorie food so it can also be eaten by those who must follow a weight loss diet.

The swordfish

The swordfish, whose scientific name is Xiphias gladius, is a rather widespread fish species: it lives in the temperate waters of all oceans and also in the Mediterranean Sea. It lives mostly in shallow waters and it is not uncommon to approach the shores. It is a large fish: the adult specimen can also reach 5 meters in length and weighs 450 k g.
Swordfish is a rather lean food: a 100g portion provides only 110 kcal .

It is mainly a protein sourcewith a high biological value, rich in essential amino acids: these macro nutrients represent about 20% of the weight. Negligible if notabsent is the amount of carbohydrates, while fats represent 3.5% of the weight. Most of these are polyunsaturated fats of the omega-3 group; totally negligible is the amount of cholesterol.

The swordfish meat is also a excellent source of vitamins , especially B6, PP, A and B12. Also the contribution of mineral salts is interested: this fish is a good source of potassium, iron, calcium and phosphorus</ em>.

Pesce Spada

Octopus or more commonly Polyp

The octopus, whose scientific name is Octopus vulgaris, is a cephalopod of the family Octopodidae. In common language it is not uncommon to be also called octopus: however, as explained by the Accademia della Crusca itself, it is an error, this indication is supported by the fact that in all legislation concerning the fishing industry, Octopus vulgaris is always referred to as octopus.

This mollusc cephalopod is present in all the seas and is also widespread in the depths of the Mediterranean Sea. Octopus fishing is concentrated in some periods of the year: during the winter season, between September and December and late spring-summer, ie between the beginning of June and the whole of July.
Octopus is a low-calorie food: a portion of 100g provides only 57 kcal. This makes it a food suitable for those who are following a low-calorie diet.

It is a poor product of carboidrat i: only 1.5% of weight consists of these macronutrients. It is also poor in fat 1% in weight and protein rich: the latter represent approximately 10% of weight.


alice fresche sott'olio
Tonno sott'olio