With GourMar, Antonio y Ricardo proposes a big jump in quality in the world of frozen fish: a new line integrated by an exquisite selection of the most selected and appreciated fish cuts: tuna, hake, salmon, cod, swordfish, squid tube, cuttlefish... captured in the world's oceans, meticulously selected by our professional experts and thoroughly elaborated in our own facilities.
This is the best presentation of GourMar and a whole statement of intentions.
New range of high quality frozen products. In short, a top product, with an exquisite presentation and at a price that will positively surprise the costumer. There a a lot of frozen products... but they're not the best.
Exquisite fresh cod fillets, captured in the Atlantic ocean with a low fat content and seasoned at its perfect point of salt to an immediate and easy consumption avoiding previous desalination. Natural source of protein.
Hake steaks of a delicate flavor and a high quality, with a low fat content. Natural source of Omega 3 fatty acids, from fish captured in the Pacific and Atlantic ocean.
Full flavoured Salmon slices selected from the central part of the specimen and presented without bone and with skin in 2/3 cuts, vacuum packaged -guarantee of nutritional and organoleptic properties conservation, specially of his content in Omega 3 fatty acids-. Natural source of protein.
Delicious whole squid, cleaned up and ready for preparation. Low in fat, they are a very appreciated natural source of protein.
Whole cuttlefish tubes, cleaned up and ready for preparation. Low in fat, they are a very appreciated natural source of protein.
Exquisite swordfish slicesslices selected from the central part of the specimen and presented without bone and with skin in 2/3 cuts, vacuum packaged -guarantee of nutritional and organoleptic properties conservation, specially of his content in Omega 3 fatty acids. Natural source of protein.
Exquisite tuna fillets selected from the central part of the specimen and presented without skin in 2/3 cuts, vacuum packaged -guarantee of nutritional and organoleptic properties conservation, specially of his content in Omega 3 fatty acids..
