Fresh fish

The most difficult and important thing to do when buying fish is to recognize its freshness. To understand the actual quality of a product, it is important to analyse it in detail, using our senses.

The first to follow is the smell; a fish that emits a strong smell of ammonia is certainly not a fresh fish, as this substance is often used to slow down the animal's putrefaction process. If the catch is really of the day, it will have a salty sea smell.

A second clue is the "brightness" of its surface; it is important to observe and touch the fish, which must look shiny and viscous, almost slippery. This is because the skin of the fish naturally produces a mucous substance before the capture, so it is a very useful element to guess the fishing date.

And last but not least, the clue of the eye; it must necessarily be vivid, about to come out from the eyeball. It is important the colour of the pupil, it has to be as dark as possible, almost black and not grey; otherwise we face an "old" fish.

Our Italian caught.

European anchovies

European anchovies are among the most common blue fish on our tables. They have a tapered shape, small size and a silver colour on the belly and hips, blue with green shades on the back. They live mainly in the Mediterranean Sea and in the Adriatic Sea, in numerous herds at 100-200 meters deep, and then back to the surface in the spring, usually close to the coast in order to reproduce. As blue fish, the anchovies are rich in omega 3, unsaturated fats, proteins, vitamins A and B and mineral salts such as potassium, iron, calcium, phosphorus and selenium.

Striped Prawn

The prawn is an arthropod crustacean with the body segmented into three regions: the head, thorax and abdomen, all three coated by a robust exoskeleton that protects them. They have a light colour, with shades of grey and pink and have dark or red streaks. Their ideal habitat is the sandy or muddy sea beds not too far from the coast, because younger specimens tend to colonize the areas of river mouths and then gradually descend to the bottom. Our fresh prawns are very welcome to the public for their tasty flavour but at the same time, delicate and contain good amounts of minerals, especially iron and calcium and are rich in vitamin A.


The seabass is a fish tending to silver-grey with a white belly and dark spots on the sides. It lives in temperate and low waters, near the coasts and is widespread in all the Mediterranean Sea. One of its peculiarities, with respect to other fish, is that it resists well to saline variations, while it particularly suffers from the shortage of oxygen. Rich in Omega 3 and low in fat, seabass is appreciated for its lightness and digestibility. Thanks to its high content of polyunsaturated fatty acids, consumption of seabass is often recommended for all people with high cholesterol.


Salmon is a silver-plated fish with its soft backs between blue and grey and white belly. It is similar to trout, from which it differs for the head proportionally smaller than the body and for a smaller number of black spots on the hips. Its pink meats are very soft and tasty, making it one of the most valuable fish on the market today. From a nutritional point of view, salmon meat has an abundance of omega-3 and polyunsaturated fats, useful in the preventive action of various diseases.


The sardine is an elongated fish with a blue or dark blue back and silver hips that lives in the Mediterranean Sea; in Italy is most commonly found in Sicily, Campania, Tuscany and Liguria. It is a species used to live in numerous flocks that loves travelling; it is easy to see it along the coast or near ports. The sardine is one of the richest blue fish from the nutritional point of view, being rich in many minerals such as potassium, sodium, calcium, but also Omega 3 and vitamin A, essential for those suffering from high cholesterol.

Sea bream

The sea bream is a very precious fish with very tasty and delicate meats. Its distinctive element is the presence of a golden half-moon on the forehead, which combines the eyes and from which it takes its name. The seabream can be farmed or caught quite easily, since it is well present in the Mediterranean Sea, and so the Adriatic Sea or the Tyrrhenian Sea if you talk about Italy. This fish contains many vitamins, proteins and especially healthful minerals to our body such as iodine, phosphorus, iron, calcium and omega 3.

Preselected from the sea to offer you a valuable gift