Made in Sicily with fish from the Mediterranean Sea. The fish is cleaned by hand without chemicals and without the use of preservatives. The tuna and mackerel are cooked in water and salt and not by steam in order to keep the organoleptic qualities intact and not to disperse most of the proteins. Once cooked, the fish are cooled, cleaned and cut into slices. Subsequently placed in fillets in jars and cans.

Made in Sicily with fish from the Mediterranean Sea. The fish is cleaned by hand without chemicals and without the use of preservatives. The tuna and mackerel are cooked in water and salt and not by steam in order to keep the organoleptic qualities intact and not to disperse most of the proteins. Once cooked, the fish are cooled, cleaned and cut into slices. Subsequently placed in fillets in jars and cans.

Made in Sicily with fish from the Mediterranean Sea. The fish is cleaned by hand without chemicals and without the use of preservatives. The tuna and mackerel are cooked in water and salt and not by steam in order to keep the organoleptic qualities intact and not to disperse most of the proteins. Once cooked, the fish are cooled, cleaned and cut into slices. Subsequently placed in fillets in jars and cans.

Bottarga is a very valuable dish and is mainly obtained from mullet eggs. The typical marshy environment of the Sinis peninsula and the traditional fishing activity, which has been the main source of production for the locals for centuries, have favored the preparation of bottarga, born precisely as a dish consumed by fishermen during entire days spent at sea. The Egyptians considered it a very refined food and already 5 thousand years ago they made mullet bottarga preserved in natural paraffin, so much so that among the finds found in the pyramids there are bottarga that have remained externally intact.
The weight can vary from 130 to 170 g.