Seafood

Carpier Ahumados was founded in 1995 from the vision of Carlos Piernas and the traditional art of smoking – a mastery of processing ingredients that today remains the patrimony of few. The process adopted by Carpier to produce smoked products is completely artisanal, starting with the highest quality ingredients being processed by hand.

The smoking process Carpier uses is unique and utterly unmistakable. Smoking is achieved with natural smoke obtained by burning pine cone chips from the Mediterranean forest. The smoke is first cooled to a maximum of 3 °C then filtered. This process ensures a gentle flavouring of the products whilst maintaining the flavour, colour and firmness of the meat.

Today, Carpier is located in Santa Fe (Can Pujades), north of Barcelona, in an architectural complex at the heart of the Parc Natural del Montseny, an idyllic and deeply representative environment in the Vallgorguina area. Carlos’ Research & Development Centre, which extends across an area of over 1,500 square metres, is set in this rural context, surrounded by Mediterranean pines that produce the pine cones used for the smoking process.

Since 1974, Coln Valley has produced smoked salmon according to traditional methods handed down through generations, with a production philosophy focused on quality and craftsmanship.

Coln Valley avails of top-quality Salmo Salar salmon sustainably reared in the frigid waters of the North Atlantic from selected Scottish farms. The cold currents that characterise this geographical area favour a slow growth of the fish. Each salmon is then processed by hand.

The smoking process takes place in old original brick smokehouses using the ‘hanging’ method, a slow and meticulous technique where cold smoking is applied for up to 24 hours, availing of oak and beech wood shavings. This process gives the salmon a refined flavour profile, with a light and well-balanced smoky note that exalts – without covering – the natural flavour of the fish.

In just over thirty years, Levantina Fish has become a successful and prestigious fish company known around the world. Levantina Fish specialises in the sustainable farming of the highest quality sea bass and sea bream, committed to establishing and maintaining high standards in freshness, taste and quality to ensure the complete satisfaction of the chef.

The fish are raised in the open sea, in waters characterised by strong sea currents and a high presence of oxygen, far from sources of pollution.

The combination of low breeding density, careful feed management and the use of feed that is completely free of hormones, antibiotics and GMOs has enabled Levantina Fish to receive the prestigious “Superior Taste Awards” from the iTQi (International Taste Institute).

Diomedea is a company from Puglia, passionately dedicated to the artisanal farming and refining of sea oysters.

Situated in the heart of the Adriatic Sea, between Varano Island and the Isole Tremiti archipelago in the Gargano Natural Park, the company has achieved a high level of excellence in oyster farming, becoming a point of reference thanks to the quality and passion that guides each stage of production.

Diomedea oysters grow in a unique environment in the middle of the sea where the natural motion of the waves and the wealth of nutrients create the ideal conditions for healthy and complete development. The result is a product of excellence, with firm, juicy flesh and a harmonious, well-defined form.

The Cadoret family has been breeding oysters in Brittany for five generations then refining them at the mouth of the Bélon River, from which the famous Bélon du Bélon® flat oyster takes its name.

The meeting of the fresh waters of the Bélon River with the salty waters of the Atlantic Ocean creates an ideal ecosystem in which to breed these prized molluscs. Refining in the Bélon River improves the texture of the meat and gives the oysters a sweet, rounded taste.

With love and passion, Cadoret rears oysters in its own structures at sea, overseeing all stages of the production cycle right through to the end, to guarantee a high-quality product appreciated all over the world. Today, Jean Jacques Cadoret is the guarantor of quality and respect for tradition in the breeding of these prized molluscs.

Rosalita represents the women of the sea in the small Cantabrian municipality of Santoña, where they work their catch in an artisanal manner.

Anchovies, sardines and many other seafood products are processed by the skilled hands of the women of the sea in the villages next to the harbour. All Rosalita excellences are treated equally, thanks to the sharing of knowledge passed down from generation to generation.

Female and male hands intertwine to form a bond that begins in the Cantabrian Sea and ends on the plates of those with the most refined palates. Male hands navigate, lift loads and tie their bulk up to protect their precious loot as female hands meticulously select the best specimens, care for their flesh, to offer products of incomparable consistency.

Rosalita is synonymous with tradition, respect and sustainability thanks to these hands so devoted to the sea that feeds them and gives them life and prosperity.

The quest for excellence in the seafood and the highest quality standards in the world characterise Premium Shellfish, a producer of wild scallops and lobsters from Canada.

HPP (High Pressure Processing) technology and deep-freezing within a few hours of fishing, along with the scallops being processed right on board, crystallise the authentic freshness and maintain the organoleptic properties of the products. The calibration and packaging are completed with maniacal precision, in line with the specific food service needs.

Being awarded MSC (Marine Stewardship Council) certification testifies to Premium Shellfish’s concrete commitment to sustainability.

Porto Santo Spirito is a company born from the experience gained by generations of fishers.

The selection of fish from the Mediterranean in general and the lower Adriatic in particular is focused on two precise lines.

Large fishing boats are specially designed to capture deep-sea crustaceans – giant red shrimps, violet prawns, spot prawns and scampi.

The personnel aboard immediately sort, grade and deep-freeze the catch. Smaller boats head out to the coast daily to catch cuttlefish, common octopus and musky octopus along with whatever the sea offers up seasonally. The cuttlefish and octopus are then processed in the traditional way to produce the classic wild curled octopus and crispy cuttlefish with tagliatelle. The relationship with these operators contributes to the maintenance of traditional techniques and the local economy.

For over 70 years, the Rafols family business has been dedicated to the preparation of traditional desalinated codfish.

Caught in Iceland by hook and line, Atlantic Cod is butterflied for gutting then left in salt with the bones for at least three months to preserve all the properties and flavour that render it unique. Rafols then selects the largest codfish to be filleted, rehydrated, desalinated and portioned by hand, before being packaged and immediately frozen.

The company’s focus on innovation and customer requests means that catering professionals are always offered a product of the highest quality and with numerous uses in the kitchen.

For over a hundred years, Caviar House & Prunier has been a leading company, globally recognised as a point of reference for its ability to select, salt and mature Sturgeon eggs.

Prunier is the only breeder-producer of caviar in the world to enhance its production with traditional methods, offering the market a unique caviar with an exquisite flavour.

Prunier caviar is obtained from Acipenser Baerii sturgeon originating from Siberia and bred in France, selected upon fish slaughter, with the caviar being salted and left to mature by availing of the same methods utilised in the Caspian Sea.

Passion, excellence and attention to detail render Balik unique in the production of smoked salmon.

Balik is the guardian of the ancient tradition of smoking salmon just as it was prepared at the Court of the Tsars. The recipe, having always remained secret, was passed down orally from generation to generation until being entrusted to Balik.

Today, production takes place in a pure and unspoilt environment in the Swiss mountains, an ideal place in which the salmon comes into exclusive contact with spring water, salt and wood smoke.

The Rias Gallegas, as long stretches of sea that penetrate the land, are a privileged environment for the production of seafood. The local population is linked to the enhancement and production of “mariscos”, so much so that they have turned tin-canning into a refined cooking technique. In Cambados, on the coast of the widest of the “lower” Rías, a group of passionate gourmands founded an authentic gastronomy workshop, thus Real Conservera Española was born.

Not just molluscs but also cephalopods and small fish are carefully selected, enriched with herbs and spices then canned by hand to provide a unique gourmet experience for the eyes and palate.

Only natural ingredients are used in production, with no added additives, with the best seafood being strictly packed by hand.

A selection of high quality fishery products from various seas, from the Mediterranean to the Atlantic Ocean.

Respect for seasonality in fishing and sustainable farming techniques are fundamental requirements.