Seafood specilities


It was the end of 1800 when some Italian fishermen landed in the ports of the Cantabrian Sea and found an incredible spectacle. They had never seen a catch so different: anchovies so large and fleshy and sea urchins with an intense and engaging flavor.
From there, where the cold seas of the North and those of the South meet, begins the selection of Mr. Moris’ seafood specialties, where enthusiasts can find only products chosen for quality and tradition from all the seas.


The Anchovies from the Cantabrian Sea are an absolute gastronomic excellence. They are thick and tasty, fleshy, pink color that turns to tobacco. They are larger with a delicate layer of fat which pleasantly affects the taste thanks to the spring fishing season.


The Anchovy Sauce appears in many recipes, but is mainly used as a con- diment for spaghetti and linguine or to flavor basis of fish or vegetables. In the case of pasta, it is better to let the sapidity of the pouring enrich the dish without salting the boiling water.


Cuttlefish Ink is the ink used for defensive purposes by these molluscs belonging to the family of cephalopods. Freshly extracted is considered a product of great gastronomic value. It is composed of mainly from melanin, but also contains proteins, lipids, minerals (especially iron), taurine.
Squid ink is particularly suitable for cooking, as it has a strong and decisive taste even using it in small quantities. Added in the mixture, effectively colors the paste. In the sauce promotes contrast color and increases the scent of fish.


It is considered one of the tastiest products of the sea and Mr. Moris has selected a product of very high quality.


Quality and refinement, all gathered in this pulp of Sea Urchin,or better known asa Urchin Caviar. Prepared with the eggs of the sea urchin collected in the cliffs, rocks and seabed of the Cantabrian Coast. The eggs are extracted manually, with extreme care and delicacy to avoid altering the texture and taste.


Lumpfish and Salmon Eggs are the so-called caviar substitutes. Cheaper and less valuable of the most famous ingredient based on Sturgeon eggs, are mainly bred in the North Seas.
These small pearls taste sweet and savory at the same time, are a source of essential omega-3 fatty acids as well as iodine, potassium and selenium.

They are fairly caloric, source of vitamins of group B, D and E.
They can be used for colorful recipes, fun, tasty and as a garnish for canapés and elaborate dishes.


Salmon is a fish found mostly in the North Seas. Salmon caviar, or red caviar, is a delicacy however very popular in Japan, where it is known by the term Ikura, and in Eastern Europe, where instead it is called Ikra. The SalmonEggsare red in color and have a taste and a rather marked aroma, very similar to that of blue fish, probably due to the high content of omega 3 fatty acids.


Lumpfish Eggs are the economical alternative to Caviar. They are in fact call the caviar of the North. They are eggs provided by a marine species that lives in Norway to the Bay of Biscay. It is a species that lives strictly contact with the seabed reaching even 400 meters deep. During the spring the lumpfish gathers in shallow waters for mating. Each fish can lay up to 600 grams of eggs.

see also

grey mullet




Seafood specilities