The product

Traditional marinated eel from Comacchio

Wild eel in tinplatetin of 550 g, caught and processed in Comacchio Valleys
Country of origin:
Italy - Emilia Romagna
550 g (200 g drained weight)
Minimum order:
1 piece
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Description Wild eel (Anguilla anguilla) caught and processed in Comacchio Valleys: eel are threaded into iron skewers and cooked on wood fire, then marinated in vinegar
Appearance Slices (called "morelli") of eel with white and compact flesh; the fishbone is present, to be removed
Taste Sweet and soluble, compact, with a pleasant scent of vinegar and laurel
Curiosity The fish specialty of Comacchio is Anguilla (Anguilla anguilla) and the method of preserving the local tradition is marinating in vinegar. In 'Manifattura dei Marinati' are produced the Comacchio eels Slow Food Presidium: certified wild eels, cooked manually according to an ancient disciplinary of which there are traces written since 1700
Our selection At the factory the eels are selected, cut, threaded onto iron skewers and cooked over a wooden fire with fireplaces; due to the limited fishing period, it was traditional to marinate them in vinegar so that they could keep for longer
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Ingredients Wild EEL (Anguilla anguilla), white WINE vinegar, salt, bay leaf
Allergens in ingredients Fish and products thereof, Sulphur dioxide and sulphites > 10
Production Method Fished with fishing work
Weight 550 g (200 g drained weight)
Packaging Packaged in tinplate tin
Storage Conditions (packaged products) Store at a temperature between +4 +6 ° C
Instructions for use Once opened keep the product covered by the government liquid and consume within 14 days
Country of origin of the primary ingredient Brackish nature reserve - Comacchio area
Nutrition Declaration Energy: 921 kJ / 222 kcal
Fat: 17 g
of which saturates: 6,4 g
Carbohydrate: 0,2 g
of which sugars: 0 g
Protein: 17 g
Salt: 2,7 g
Typical value per 100 g
The producer

I Marinati di Comacchio - Comacchio (FE) - Emilia Romagna

Why we chose them
The Po river Delta has been home to eel-marinating factories for centuries. The most important processing centre was the 'Manifattura dei Marinati' in Comacchio, founded in 1905. The word "Manifattura" describes a factory where hundreds of people were employed, but the job was still hand craft, not yet industrialised. Manifattura dei Marinati is now used both as a museum and as a historical fish processing plant. Comacchio Valleys is a natural area protected by the Po river Delta Regional Park. Here only adult wild eels from the valley are caught and then processed with traditional techniques. The eels are caught in barriers called "lavorieri", positioned near the outlets to the sea. They are then transported to the factory in boats called "marotte", with special systems for changing the water to keep the eels alive. The tradition of processing wild eel in Comacchio Valleys was almost lost: Work and Services Cooperative with the Po Delta Park, managed to restart the processing cycle of the wild eels, that is today a Slow Food Presidium. Love for the land, heritage, passion, but also social commitment: the productive activity of the Cooperative is aimed at the inclusion in the world of work of people with disabilities and social fragility
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: - Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. € 120.000 i.v.