Amberjack Fillets in Olive Oil
Known as the 'Queen of the Sea', the Amberjack fish (Ricciola in Italian) has an inviting aroma and firm, meaty but lean white flesh. Amberjack has a very mild taste and is comparable to swordfish but is often thicker, more succulent and juicier.
These fillets are preserved in olive oil and make a surprisingly delicate, tender and tasty starter of fish.
Amberjack, olive oil, sea salt.
The Campisi family business was founded in 1854 in beautiful Marzamemi, a small Sicilian village in the province of Siracusa, steeped in traditions associated with fish processing.
Linked to the sea for over a century, Salvatore Campisi produces and processes a wide range of fish products using ancient techniques dating back to the Arab period, refined over time in this small village. Campisi affirms: "Our goal is to continually search for products that have created the history of our land.” Marzamemi is located near the town of Pachino and Campisi also prepare vegetable products, most notably an exquisite Cherry Tomato sauce made with the P.G.I. Pachino Tomato, known worldwide for its infinite sweetness.
Both in seafood and vegetable production, methods have remained the same over the years with the locals traditionally handing them down from generation to generation. The genuinity, freshness of the raw materials and strict controls ensure the best possible quality.
The Campisi company, well aware of living off the land and sea, respects the local territory ensuring, through its code of ethics a healthy relationship between man and nature. Fish are of course, exclusively line-fished in a sustainable way.