We can divide fish in three main categories:
Lean fish (contains up to 3% of fats; seabass, orate, sole, trout), semi-fatty fish (up to 10% of fats; carp, snapper, swordfish) fatty fish (more than 10% of fats; eel, mackerel).
This classification is important in order to create the proper formulations of functional ingredients to be added to the fish-based preparations, since they are calculated on the type of matrix (fatty or lean).
Besides the high-quality basic ingredients, we also offer products that add taste and innovation to fish-based gourmet preparations.
Our offer guarantees the production of fish-based preparations:
- High-quality, Clean Label, and low in added salt;
- Aiming at preserving freshness and authenticity;
- Juicy and soft for the whole shelf-life, even for the leanest fish matrices, such as the cod;
- Lacking the typical oily consistency of fatty fish matrices, such as the salmon;
- Without off-flavours and sour notes for the entire shelf-life of the product;
- Enriched with a mix of high-quality herbs and natural spices and exclusive flavours, from the most intense to the most delicate and citrusy ones, also 100% organic;
- With excellent performances, in order to achieve products with added value.
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