The Taste of the Sea at Taste

News

Edition 18

03.12.2024

Taste 18 embarks on a journey to discover the finest fish preserves, signature elements of refined, wellness-focused menus. Exploring the seas in pursuit of top quality takes us from the icy, pristine waters of the Northern seas to the sunny, myth-rich, and tradition-steeped Mediterranean. Nets and fishing boats, nocturnal outings, men and the sea, precious caviar, and anchovies with a pop twist. But there’s more. Today’s seafood companies show deep respect and passion for marine environments and their inhabitants, preserving ancient artisanal techniques while perfecting marinades and sophisticated smoking processes to satisfy the most discerning palates.

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SOLKY

Blending tradition and passion, the transformation of seafood products on the Sardinian island of Sant'Antioco takes its name from a Phoenician settlement. The allure of ancient seafaring tales accompanies the exceptional quality of products crafted entirely by hand. From the “Thunnus Thynnus” bluefin tuna, rich in Omega-3, four distinct cuts are derived: Bluefin Tuna Steak, Bluefin Tuna Tarantello, Bluefin Tuna Ventresca, and Bluefin Tuna Buzzonaglia. All are processed using traditional methods.

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CAMPISI

A name synonymous with Sicily, Campisi brings the tradition of seafood processing from the small fishing village of Marzamemi to global renown. Working with bluefin tuna, swordfish, amberjack, and prized bottarga, the company uses ancient techniques dating back to the Arab period. The "Campisi Vintage Collection" highlights the unique cuts and flavors of tuna (fillet, ventresca, buzzonaglia, and tarantello). Their anchovies are another hallmark of excellence, along with the “Mediterranean Paté” (made with dried cherry tomatoes, green olives, capers, anchovies, garlic, chili, basil, oregano, and mint) and “Sea Water Tuna” packaged in jars.

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UPSTREAM

From the Northern seas comes salmon processed with meticulous care to enhance its flavor and quality. Cured with alternating layers of salt and sugar, smoked using beechwood from the Parma Apennines, and aged under controlled temperature and humidity, each cut is packaged in specially designed boxes that showcase its “visible qualities.”

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CRU CAVIAR

With 50 years of artisanal expertise and a carefully managed micro-supply chain, Cru Caviar operates four farms across Veneto and Lombardy, surrounded by 20 hectares of untouched nature. They have developed a unique line of exclusive products, including various caviar types, caviar bottarga, caviar butter, crispy caviar, and "pajusnaia." Additionally, they offer sturgeon meat (fillets, portions, smoked, and in oil), salmon roe, saffron-infused butter, and accessories for caviar presentation and tasting.

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GHEZZI - GENUINE TRADIZIONI DI MARE

From waters yielding the most prized fish, this historic company selects the finest catches to offer unique, premium products. Using artisanal methods in Italy and respecting ancient maritime traditions, Ghezzi was the first Italian company to apply high-pressure hydrostatic technology to soaked cod and stockfish. Their brands “Acantilado” and “Sangiolaro” feature preserves and semi-preserves that epitomize excellence.

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ARAMATORE CETARA

Respect and quality are the cornerstones of this historic company, committed to sustainable fishing and waste reduction through techniques that avoid the bycatch of immature fish. For this reason, Armatore Cetara’s red tuna products are produced in limited quantities, and anchovies are caught seasonally in the waters of the Amalfi Coast.

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LE MAREVIGLIE

The authentic flavors of Sardinia and the art of seafood processing give rise to golden bottarga, imbued with the scent of the sea and a balanced taste. This star product is part of a wide range now expanded with a premium brand: “IV Regia di Sardegna,” a name that recalls the Aragonese rule over the island. In 1326, fishermen were required to give one-quarter of their catch – the IV Regia di Sardegna, the best, freshest, and most prized portion – to the Spanish Crown.

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