Italian fish

Italian fish, an endless list

When you are talking about Italian fish and its derivatives there is a tradition of excellence to keep in mind, thanks to a very broad list of species and strict controls on both fresh and processed fish. Just look at the counter of an Italian fish shop: what is striking is diversity, not abundance.

It may be that the inhabitants of the Peninsula are rather spoiled in terms of gastronomy, but the Italian fish-based products are many and have a very respectable quality level, as evidenced by the perception of the national offer in the world. If fishing activities in the Mediterranean are in fact limited in quantity, due to the delicate ecosystemic balance of a closed basin, they are not limited in quality.

The so-called "small-scale fishing" (limited volumes, many different varieties) is still practiced on the coasts and has important repercussions for the employment and income of a significant part of the coastal populations. The rest is done by the Italian talent for the treatment of raw materials. The growing passion that consumers show for the rich production of Italian fish contributes to always offering new stimuli to processing companies. Knowing how to take advantage of it is important, even by setting up more integrated supply chains that can become a winning Italian asset.