SEA PRODUCTS

The World Health Organization (WHO) and the American Heart Association recommends eating products from the sea and its by-products at least twice a week because their benefits exceed the risks by far.

This industry of production releases a very small fraction of carbon emitted per kilogram compared to the meat production industry. The aquaculture supplies 46% of the total offer of fish consumed per person.

Species: turbot, caviar of sturgeon, trout, mussels.
Quality: premium
Presentation: fresh, frozen