The Best Typical Italian Fish Preserves

Our typical Italian fish preserves are truly extraordinary! Putting fish in oil is a truly ancient practice, a way to preserve it for a long period of time, known to man for several centuries. Today, this practice has now lost its necessary original function and has become an alternative way to prepare really quick and delicious dishes. The preserves you will find here are produced using only the best quality fish and olive oil.

Tuna

The first variety of fish with which our typical Italian fish preserves are prepared, with extreme passion and experienced experience by our artisanal suppliers, is tuna. Actually tuna is a very generic word that includes different fish species. The various tuna species are characterized by different flavors, colors and above all prices.

The famous yellow fin, for example, is mainly intended for industrial canning, which will then fill the shelves of large retailers. The most valuable varieties, on the other hand, such as Mediterranean bluefin tuna or Alalunga tuna (very similar to the first but smaller in size), are used for higher level preparations and are often sold in fresh fish stands among the most expensive varieties.

In Italian seas, Alalunga tuna is common, although in certain locations the presence may vary from year to year, and is particularly present around the Aeolian Islands. It is precisely with this very precious tuna that our fabulous typical Italian canned tuna in oil are prepared. Tuna meat is very rich in essential fatty acids from the omega 3 family, essential for heart health and more generally for the circulatory system.

Herring

The second variety of fish with which our inimitable typical Italian fish preserves are prepared is herring. The herring, a pelagic blue fish of the Clupeidae family, lives in large schools that inhabit only the coastal areas of the North Atlantic Ocean, such as in Iceland, Greenland, North America, and in northern Europe, especially in Holland and Norway.

Historically , since the Middle Ages, herring has been the main food in the diet of the Nordic populations of Europe even if, to date, although it is still fished, the level of distribution and consumption has drastically decreased. Even in Italy, this variety of fish is very well known but it is often underestimated compared to the other more common blue fish species such as mackerel or anchovies. In Holland, on the other hand, for example, it is the symbol par excellence of national cuisine, so much so that it is served in every possible way.

Herring is a fairly cheap fish product but, at the same time, particularly rich from a nutritional point of view: it has an excellent supply of essential polyunsaturated fatty acids and in particular alpha-linolenic acid, part of the omega 3 family, essential fatty acids essential for heart health and more generally of the circulatory system.

A typical Venetian preparation, prepared with this fish, is renga in saòr which, translated from the dialect, means “tasty or marinated herring”. With very ancient origins, renga in saòr is a very tasty and nutrient-rich product, a poor dish of the peasant tradition that involves first smoking and salting herring fillets, then bathing in boiling water and finally putting them in oil.

What are you waiting for? Try all our extraordinary typical Italian fish preserves that, in all their simplicity, will surely leave you breathless