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ACME, SMOKED TROUT FILLET
This is full-flavored, freshwater Smoked Brook Trout fillet. This item is Kosher.
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AGOSTINO RECCA, ANCHOVIES, SALTED
If the meat of our anchovies is pink, don’t be surprised. This is the fishes natural color. Ours are fresh packed in salt the day they are caught.
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AGOSTINO RECCA, SARDINES, SALTED
If the meat of our salted anchovies is pink, please do not be surprised. Pink is the real colour of the fish processed the same day of the catch and close to the same place where it was caught.
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AGOSTINO RECCA, TUNA IN OLIVE OIL
Solid light Yellowfin Tuna fillets in pure olive oil with salt. Hand-packed. Product of Italy.
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AGROMAR, VENTRESCA IN OLIVE OIL (TUNA BELLY)
Long delicious flakes of Tuna Belly preserved in oil is much more flavorful than your standard tuna.
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AS DO MAR, TUNA IN OLIVE OIL, ITALY
This beautiful, versatile tuna is line-caught, processed when fresh, and packed in olive oil.
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BABY SARDINES IN SPICY SAUCE, ESPINALER
The sardine is fished at different times of the year, although that of September is the highest quality. For its preparation, it is steamed and packed in olive oil.
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BABY SQUID IN OLIVE OIL, ESPINALER
The squid is stuffed with its own tentacles through a delicate and artisanal production process. It is cleaned by hand one by one and olive oil is added. A tender and delicious snack that surprises with its flavor and texture.
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BONITO TUNA IN OLIVE OIL, ESPINALER
The light tuna is caught in the best fishing grounds. Its healthy qualities make it a highly valued delicacy.
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BONITO TUNA IN PICKLED SAUCE, ESPINALER
The light tuna is caught in the best fishing grounds. Its healthy qualities make it a highly valued delicacy.
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CELEBRITY, CHUNK LIGHT TUNA
Tuna is naturally low in fat and cholesterol and rich in Omega 3 vitamins.
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CENTO, ANCHOVIES, FLAT
Flat filets anchovies in olive oil with salt added. Packed in Morocco. Semi-preserved.
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CENTO, RED CLAM SAUCE
Red ripe tomatoes mixed with fresh clams and a special blend of spices make Cento Red Clam Sauce a savory and zesty Italian style recipe. With no added preservatives, this sauce is ready to heat, serve and enjoy.
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CENTO, SARDINES, BONELESS, SKINLESS
Sardines are named after Sardinia, the Italian island where large schools of these fish were once found. While sardines are delightful enjoyed fresh, they are most commonly found canned, since they are so perishable. With growing concern over the health of the seas, people are turning to sardines since they are at the bottom of the aquatic food chain, feeding solely on plankton, and therefore do not concentrate heavy metals, such as mercury, and contaminants as do some other fish.
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CENTO, WHITE CLAM SAUCE
Rich, flavorful clam sauce. Made with clams and extra virgin olive oil. Ready to eat, just heat and serve
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CENTO, WHOLE BABY CLAMS
Tender shelled white baby clams selected from premium quality fresh clams and cooked in their natural juices to preserve their fresh flavor, Cento Whole Shelled Baby Clams have no added preservatives versatile and appealing to the masses. The fact that the meat cooks in its own juices keeps it very flavorful for many different recipes.
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CUOCO, PASTA SAUCE WITH SARDINES
From Palermo, this is the real stuff. Toss in pasta and you have the real Pasta with Sardine sauce.
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FLOTT, TUNA FILLETS IN OLIVE OIL
Yellowfin Tuna packaged in Sicily with only tuna, olive oil, and sea salt. This light tuna is from the finest line caught Yellow fin Tuna in the Mediterranean Sea.
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FLOTT, TUNA IN OIL
Made from line caught yellow fin tuna, and packed in Sicily, Flott uses the best ingredients to have a superior product.
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FLOTT, TUNA IN OIL, GLASS JAR
Made from line caught yellow fin tuna, and packed in Sicily, Flott uses the best ingredients to have a superior product.
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FLOTT, TUNA IN OLIVE OIL
Solid light tuna seasoned with sea salt and packed in pure extra virgin olive oil. Try it in your favorite pasta salads, salad Niçoise recipe or simply on fresh Focaccia slice with freshly chopped onions, capers, parsley, and aged balsamic vinegar. Hand packaged in Sicily.
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IASA COLATURA, ANCHOVIE JUICE
One of the most treasured and special ingredients of Campania is colatura di alici. Its roots date back to ancient Rome where it was known as garum. The deep brown elixir is made by hand, using only natural ingredients and without adding any preservatives. Colatura is the liquid obtained by ageing the anchovies in a controlled environment for 9 to 12 months during the anchovy curing process. The resulting extract then aged for 3 to 4 years in oak wood barrels before being filtered and bottled. Colatura is rich with the flavors of the sea and anchovy flavor.
