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Fish: fresh and frozen

Fish: fresh and frozen

Meat fresh: fresh and frozen

There are more than 1200 types of fish, divided into 4 main categories (soft water fish, salt water fish, farmed fish and wild fish) arriving on our plates as fish meat fresh or frozen

Fish varieties like anchovies, sardines and mackerels contain the best nutritional properties and are fundamental for a healthy and balanced diet.

Thanks to its proteins, A and B vitamins and salt minerals such as selenium, phosphorus and calcium, iodine and iron, fish is considered to be one of the most complete food on our tables.
Unlike bovine meat, fish can supply complete proteins, is easier to digest and has a low content in saturated fats and rather a large quantity of polyunsaturated fats, like the Omega 3, which clean our arteries and are useful in preventing cardiovascular diseases.

Fish usually has a very low cholesterol content, unlike shellfish and sea food such as lobsters, crayfish, oysters and mussels which have a higher content of cholesterol.

According to the lipidic content, we can divide fish into the following types: light, containing up to 3% of fat (bass, gilthead bream, soles, trout), half-fat up to 10% (carp, dentex, swordfish) and fat, with a fat content exceeding 10% (eel and Atlantic mackerel).

The best way to taste fish is to eat it plain but only when it is fresh and of excellent quality. It is therefore necessary to check that the colour of fish is bright, almost metallic, while the eyes have to shine, the gills be red or rosy and its meat hard and elastic.

Fresh fish is a highly perishable food and, because of this, a number of preservation systems have been developed, from in-oil and under-salt preservation to the  freezing and deep-freezing processes.

With regard to the specific organoleptic features of fish, frozen fish has the same nutritional value as fresh fish. In the very moment when it is fished, fish undergoes the pre-refrigeration process through blast chilling and later, during every phase of the processing and transport of the products, the cold chain will be preserved until arrival at the point of sale.
The cold chain is a fundamental process both in terms of hygienic & sanitary features - since it creates a barrier against the attacks from external bacteria which means the food will last longer -, and of the organoleptic and nutritional features, since it preserves the taste and nutritional properties of the product.

Sauce cod
Anchovy fillets in olive oil
Smoked salmon farming
Frozen sushi
Snack of frozen fish

Dinon Group
Mega Alimentare
Riunione Industrie Alimentari