Smoked Fillet of Sea Bass
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Hand fished and processed in the Po Delta
Rich in omega 3, protein and phosphorus
Smoked with beech wood
Summer is the perfect season for eating fish, and our friends at I Marinati di Comacchio, bring a new delicacy to your table: Smoked Sea Bass Fillet. A white fish with tender and delicate flesh, rich in omega three, protein, phosphorus and folates.
The Comacchio Valleys area is part of the 'Po Delta Biosphere', a UNESCO-recognised heritage site. It is a protected area of great naturalistic value and the environmental element that characterises it is water. Here, fishermen still preserve a tradition of non-invasive environmental management, 17th century fishing techniques and unique, artisanal fish processing.
The Marinati di Comacchio fishermen use the 'lavoriero' method, an ingenious fishing tool made of marsh cane.
The smoking process is carried out by hand in the 'Sala Fuochi' of the Antica Manifattura dei Marinati.
This is a unique opportunity to taste the centuries-old excellence of Emilia Romagna.
Excellent to create a fresh and tasty salad to which fresh and dried fruit can be added to create a harmony of flavours: try it with mango, currants and cashews.
The perfect glass to pair with the Smoked Sea Bass Fillet is the Malèstar by Cantina Mariotti: slightly acidic but with a soft body.
Shipping & delivery
We prepare the order in 24-48 hours and shipping to Europe usually takes 2 or 3 days.
Our priority is to pack and ship the products safely. All the different types of cheese are vacuum sealed and we use dry ice and cool bags to keep the products fresh and their quality intact.
Wine and all bottles in general are shipped in inflatable bags, designed to protect them throughout their journey. Please note that all packaging can be easily reused.
Ingredients & Nutrition
Sea bass or valley bass (dicentrarchus labrax FAO Alpha-3 reared in the Po Delta valley district), salt from the Comacchio Valleys, beech wood.Techical sheet
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