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ARGENTINE RED SHRIMP
Pleoticus muelleri
Whole | HLSO | P&D | Easy-peel | Butterfly | Tail | Tail-on | Carpaccio | Skewers | Gyozas... More Info Less Info



The southern shrimp is fished in the cold waters of Argentine Patagonia (FAO 41). Its natural and wild diet gives it a mild and delicate flavor along with a firm texture when cooked.

TUNA YELLOWFIN
Thunnus albacares
Loin | Chunk | Slice | Portions... More Info Less Info



Tuna is one of the most consumed fish species due to its well-known health benefits, such as omega-3 fatty acids and its high protein content (as much or
more than meat).Caught in FAO 87 ( Southeast Pacific) and FAO 41 (Southwest Atlantic), using trawling or hook techniques, the fish is deep-frozen on board just after it is caught, so the cold chain is not lost during the entire process, from fishing to its final preparation in the kitchens.

HALIBUT
Reinhardtius hippoglossoides
HGT 1 | HGT 2 | HGT 3 | Steaks... More Info Less Info



Halibut is the largest flatfish species in the world and can reach up to 15 feet in length and 200 kg in weight.
Its firm and tasty meat can be prepared in different ways: grilled, baked or in stews.

PATAGONIAN SQUID
Loligo patagonica / Loligo gahi / Doryteuthis gahi
Whole | R&T | T&T | Stuffed | Floured | Butterfly | Skewers... More Info Less Info



The Patagonian squid is captured in the cold waters of the Southwest Atlantic (FAO 41) using trawl nets and deep-frozen on board immediately after capture to preserve all its nutritional values and gastronomic properties. Loligo squid is low in calories and fat, it is also a great source of necessary proteins in our day to day life.

SWORDFISH
Xiphias gladius
STEAK | CENTER CUT | CUBES... More Info Less Info



The Swordfish is a pelagic species that belongs to the blue fish family. In cuisine is a fish in great demand as it is usually served in slices or boneless fillets, ideal for grilling.

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