Art, technique and taste from the sea

In recent years, the Salumi di Mare have become one of the most refined trends in contemporary gastronomy. These fish products are prepared using methods inspired by traditional charcuterie, combining the authentic flavour of the sea with the aromatic complexity of ageing and smoking.

What is Salumi di Mare?

The term “salumi di mare” refers to fish preparations — such as tuna, salmon, swordfish, amberjack or salt cod — subjected to processes similar to those used for meat charcuterie: salting, drying, smoking and sometimes ageing. The result is a gourmet product rich in flavour, with distinctive textures and great versatility in the kitchen.

The main stages of processing

1. Selection of raw material

Everything begins with selecting the fish: freshness, origin and flesh quality are essential. The most suitable varieties have firm flesh rich in beneficial fats, withstanding processing while retaining flavour and structure.

2. Salting

As with traditional charcuterie, salting is the first step. The fish is covered with sea salt, sometimes mixed with spices or sugar, to encourage dehydration, preservation and more intense flavours. This stage may last from a few hours to several days, depending on the fish and the desired result.

3. Pressing and drying

After salting, the fish is rinsed, dried and often pressed to compact the fibres. In some recipes, it is rolled into cylinders or pressed into moulds, followed by ageing, just as with charcuterie in casings.

4. Smoking (optional)

Many salumi di mare undergo light cold-smoking using aromatic woods such as beech, cherry, juniper and chestnut. This stage enriches their sensory profile with complex, lasting notes.

5. Ageing or maturation

Some products are left to age under controlled conditions for months or even years, developing a stronger flavour and a firm texture. Examples include tuna bresaola or of the swordfish speck.

Some examples of fish charcuterie

  • Tuna bresaola: aged, lightly smoked tuna fillet, sliced very thinly.
  • Swordfish speck: smoked swordfish with salt, pepper and aromatic berries, with a buttery texture.
  • Amberjack ham: worked raw, aged and served in thin slices like a raw ham.
  • Octopus soppressata: a creative preparation recalling the shape and flavour of a soft charcuterie product.

How to Taste Them

salumi di mare are served thinly sliced, like their meat counterparts. Perfect for elegant starters, gourmet aperitifs or creative cold dishes, they pair beautifully with salted butter, crusty bread, citrus fruits, fresh cheeses, mineral white wines or sparkling wines.

A very Italian excellence

In Italy, salumi di mare represents a growing niche, driven by our craftsmen who combine innovation and tradition, and are an expression of our ability to use the resources of the territory or better, the sea with creativity, technique and passion.

If you would like to distribute artisan salumi di mare, Please contact us: We only select the best, from the sea to the table.