The best fishes are fished in the deepest and coldest waters of the Pacific Ocean. Beautiful yellow fin tuna are fished in the Atlantic Ocean. The fishes that become Foodlab products are immediately processed in the fish boats and bring to -50° to obtain the highest quality: the sashimi quality of the most rigorous Japanese standards. The filets of tuna- and sword-fish are processed with the same accurate attention in the plant of Foodlab: the minimal necessary quantity of salt, slow dryer techniques that last till 3 days, smokings never too strong. That's how the best qualities of the meats are preserved.
As soon as they are fished, the fishes are processed and brought to -50° to have the sashimi quality.
The best sword-fish is fished in the deepest and coldest waters of the Pacific Ocean.
Few salt, a drop of lemon and a drizzle of oil, the best to get an unique course.
The Carpaccio of Foodlab preserves all the aroma of the fresh fish.