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 One of the most appreciated treasures found in the Mediterranean Sea

The red shrimps are of the species Aristeus antennatus and usually measure from 10 to 18 centimetres in length, the genus of these can be distinguished according to the size of their shell. Although they appear almost transparent on the surface, their colour is red with a bluish tone on the shell.

This crustacean is found and weighed in the Mediterranean, usually between 1,000 and 1,500 meters deep. One of the best in our area is known is the Palamós.

The decrease in catches, coupled with strong demand, means that prices have reached exorbitant prices.

Some recipes with which red shrimp can be used are: red shrimp with garlic, cooked red shrimp, red shrimp with salt, red shrimp ceviche…

 One of the most appreciated treasures found in the Mediterranean Sea

The red shrimps are of the species Aristeus antennatus and usually measure from 10 to 18 centimetres in length, the genus of these can be distinguished according to the size of their shell. Although they appear almost transparent on the surface, their colour is red with a bluish tone on the shell.

This crustacean is found and weighed in the Mediterranean, usually between 1,000 and 1,500 meters deep. One of the best in our area is known is the Palamós.

The decrease in catches, coupled with strong demand, means that prices have reached exorbitant prices.

Some recipes with which red shrimp can be used are: red shrimp with garlic, cooked red shrimp, red shrimp with salt, red shrimp ceviche…

The quality of the deltaic water makes these molluscs have an exquisite flavour

The autochthonous mussel of the Delta Ebre is of the Mytilus galloprovincialis species, of which its nutritional composition stands out as the great contribution of proteins and richness in iron. The mussel reaches its optimal size around June or July.

In the beginning they were collected on the rocks, but currently they are raised in artificial feedlots on the Delta coast, specifically in the bays of the Delta Ebre, the Fangar bay and the Alfacs bay.

Currently, in the Delta Ebre there are forty companies that are dedicated to the commercialization of mussels, together they produce approximately 4 million kilos a year and that vary according to the contributions of the river cabal.

The quality of the deltaic water makes these molluscs have an exquisite flavour

The autochthonous mussel of the Delta Ebre is of the Mytilus galloprovincialis species, of which its nutritional composition stands out as the great contribution of proteins and richness in iron. The mussel reaches its optimal size around June or July.

In the beginning they were collected on the rocks, but currently they are raised in artificial feedlots on the Delta coast, specifically in the bays of the Delta Ebre, the Fangar bay and the Alfacs bay.

Currently, in the Delta Ebre there are forty companies that are dedicated to the commercialization of mussels, together they produce approximately 4 million kilos a year and that vary according to the contributions of the river cabal.

Sonso is the only specie from ammoditid family, which is found in Mediterranean Sea.

Sonso (Gymnamodytes cicerelus), its call barrinaire, trencavits or enfú in Menorca, espetolí in Mallorca and sageta or moix in the Pitiüses, its fishing starts at the beginning of March until Autumn. It lives in marine and brackish waters, between 5 and 8 meters of depth, and at an optimal temperature between 13 and 16ºC.

It is a very small and delicate-looking fish, the maximum length ever seen is 7.9 cm and they don’t usually live moret han a year. It has 4 and 6 spines along its dorsal fin and a spin on the anal fin, despite being almost transparent the color tone of its skin is light brown rose.

The first sonso from the season is the best, as it has an exquisite taste and suitable size.  For that reason so many restaurateurs take advantatge of this sonso to fill their freezers and  offer it thoughot the season.

In Catalonia there are about twenty boats that have a licenes to fish for it but with daily fees, which depend on the guidelines of the Congestion Plan, and that ensures a rational exploitation of the resource, which is why it considered a luxury product.

Sonso is the only specie from ammoditid family, which is found in Mediterranean Sea.

Sonso (Gymnamodytes cicerelus), its call barrinaire, trencavits or enfú in Menorca, espetolí in Mallorca and sageta or moix in the Pitiüses, its fishing starts at the beginning of March until Autumn. It lives in marine and brackish waters, between 5 and 8 meters of depth, and at an optimal temperature between 13 and 16ºC.

It is a very small and delicate-looking fish, the maximum length ever seen is 7.9 cm and they don’t usually live moret han a year. It has 4 and 6 spines along its dorsal fin and a spin on the anal fin, despite being almost transparent the color tone of its skin is light brown rose.

The first sonso from the season is the best, as it has an exquisite taste and suitable size.  For that reason so many restaurateurs take advantatge of this sonso to fill their freezers and  offer it thoughot the season.

In Catalonia there are about twenty boats that have a licenes to fish for it but with daily fees, which depend on the guidelines of the Congestion Plan, and that ensures a rational exploitation of the resource, which is why it considered a luxury product.

Skrei is from the biggest cod population in the world and is one of the most sustainable species that people can consume.

The skrei cod (Gadus morhua), which means nomad in Norwegian, is fished between January and April on the northern coast of Norway, when they return to spawn from the Barents Sea (located north of the Arctic Circle). This is one of the most consumed spice around the world. This is due to the fact that a lot of volume is fished, it has few spines and the meat is thin and very tasty.    

This product is valuable because of its origin and the fishing season, the exact date for its commercialization depends on the arrival on the Norweigan coast, the among eggs they transport and the weather conditions. Its distinctive flavour has given it is reputation as a gastronomic delicacy in many places around the world. Skrei cod is rich in protein, vitamins or minerals and one of the marine species with the lowest fat content.      

Skrei is from the biggest cod population in the world and is one of the most sustainable species that people can consume.

The skrei cod (Gadus morhua), which means nomad in Norwegian, is fished between January and April on the northern coast of Norway, when they return to spawn from the Barents Sea (located north of the Arctic Circle). This is one of the most consumed spice around the world. This is due to the fact that a lot of volume is fished, it has few spines and the meat is thin and very tasty.    

This product is valuable because of its origin and the fishing season, the exact date for its commercialization depends on the arrival on the Norweigan coast, the among eggs they transport and the weather conditions. Its distinctive flavour has given it is reputation as a gastronomic delicacy in many places around the world. Skrei cod is rich in protein, vitamins or minerals and one of the marine species with the lowest fat content.      

Frigorífics Ferrer was officially certified as MSC / ASC chain of custody last August 2020, and two years later, the company has more than a dozen of references produced in its own factory or at the fishing origin. A growing selection of fish products packaged (mainly suitable for retail), which are presented with the guarantee of its “FERRER Frozen food you can trust” brand added to the MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) value certifications (international organisms that regulate and guarantee sustainability of the fishing process, production and chain of custody of products).

FERRER, a family-owned company leader in frozen fish in Spain (with almost a century of history), renews itself once again and accomplishes the growing market trend towards sustainability and responsible consumption. These products elaborated on its own fabrics are in addition to more than 50 references which are already selling to the foodservice industry all of them with MSC or ASC guaranteed sustainability too: boneless fillets of sea bass, sea bream, dab, razor clams, prawns, as well as top sales such as hake, light-salted cod or cod salad (ready to eat) from Iceland.

Moreover, the company reveals that it is not only working on sustainability of the fishing products but is also reformulating most of their packaging and materials with the objective of transform them in terms of sustainability and recyclability.

Frigorífics Ferrer was officially certified as MSC / ASC chain of custody last August 2020, and two years later, the company has more than a dozen of references produced in its own factory or at the fishing origin. A growing selection of fish products packaged (mainly suitable for retail), which are presented with the guarantee of its “FERRER Frozen food you can trust” brand added to the MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) value certifications (international organisms that regulate and guarantee sustainability of the fishing process, production and chain of custody of products).

FERRER, a family-owned company leader in frozen fish in Spain (with almost a century of history), renews itself once again and accomplishes the growing market trend towards sustainability and responsible consumption. These products elaborated on its own fabrics are in addition to more than 50 references which are already selling to the foodservice industry all of them with MSC or ASC guaranteed sustainability too: boneless fillets of sea bass, sea bream, dab, razor clams, prawns, as well as top sales such as hake, light-salted cod or cod salad (ready to eat) from Iceland.

Moreover, the company reveals that it is not only working on sustainability of the fishing products but is also reformulating most of their packaging and materials with the objective of transform them in terms of sustainability and recyclability.

Last Friday took place in our headquarters the presentation of the articles for the Christmas campaign 2018/2019. 120 salesmen from all our branches attended the event.

The purchasing and marketing team presented a range of frozen and chilled products for this Christmas as well as the INNOVATION: American scallop meat, monkfish skinless tails from Boston, a range of candied meats, Black Angus beef steak from Nebraska, stuffed Spanish sweet fritters with chocolate, or the latest developments in “ready to eat” mixes for the retail sector.

In addition to the presentation, the team could see and taste a selection of products cooked by the chefs of the Vicfood restaurant.

Below you will find the link to download the Christmas Catalogue and the new edition of the Chilled food Catalogue.

Happy Christmas campaign!

Last Friday took place in our headquarters the presentation of the articles for the Christmas campaign 2018/2019. 120 salesmen from all our branches attended the event.

The purchasing and marketing team presented a range of frozen and chilled products for this Christmas as well as the INNOVATION: American scallop meat, monkfish skinless tails from Boston, a range of candied meats, Black Angus beef steak from Nebraska, stuffed Spanish sweet fritters with chocolate, or the latest developments in “ready to eat” mixes for the retail sector.

In addition to the presentation, the team could see and taste a selection of products cooked by the chefs of the Vicfood restaurant.

Below you will find the link to download the Christmas Catalogue and the new edition of the Chilled food Catalogue.

Happy Christmas campaign!