When it’s caught in clear water, it’s the best fish you could have
The specimen, fished in the open water, have lean and compact flesh thanks to their daily swims. Only during reproduction, when fish have to face a forced period of fasting, a little fat forms in their bodies.
The flavor is delicate and changes depending on the kind of fish. Its intensity and aroma can grow based on the food and time of the year.
Compared to wild fish, the farm-raised one has more fat and less organoleptic qualities. The amount of Omega-3 and fatty acids in farm-raised fish is usually lower than in wild fish. This is due to the replacement of marine fats with vegetable fats in the diet of farm-raised fish.
A lot of breeders try to feed their fish with Omega-3 rich oils during the three weeks leading up to the collection, in order to artificially increase the nutritional properties of the flesh.
The organoleptic qualities change too, though: you can’t imitate the smell of seaweed and sea of the fish caught in the open water.
Straight from the source
In order to be sure about the quality of what we cook and serve to you, our supply chain begins at the wholesale fish market of Cesenatico where we personally buy our fish without using any intermediary.
You need experience and a certain ability to choose the best. For example, we verified that the most delicious mantis shrimps come from the boats that fish within six miles from the coastline. They are usually still alive when they get to the market, unlike the ones caught by big boats that fish offshore, which are pretty battered at the time of sale.
Seasonality plays a crucial part in the availability and quality of fish. The sea, weather and fish ban affect the life and reproductive cycles of fish and shellfish, consequently influencing their characteristics.
For instance, the fullest and nutrient-richest mussels are available from April to August; sardines are at their best from July to October; the organoleptic qualities of anchovies are at their peak from November to April. From May to October, anchovies breed and they shouldn’t be caught: not only is it a matter of taste, but also of natural balance.
We bring the supplies from the market to the restaurant using our own refrigerated vehicle so that the fish is kept at a constant temperature, never exceeding 2 Celsius degrees.
As soon as it gets to the restaurant, the fish that will be used raw or marinated is immediately prepared and blast-chilled to remove the possible Anisakis larvae and maintain its properties.