The red shrimp - Aristaeomorpha Foliacea - is a species particularly widespread in the Mediterranean Sea, which is usually fished offshore, in waters between 200 and 1000 meters deep. As the name itself reveals, the distinguishing feature of this crustacean is the bright red color, which almost reminds that of coral. Inside, the meat is white and compact, with a unique and unmistakable flavor, particularly appreciated by chefs all over the world. In the hottest months of the year, then, the head of the shrimp tends to become darker due to the presence of eggs, known as prawn caviar, because they are excellent for preparing fish dishes. First choice, larger than 50 millimeters Second choice, between 41 and 49 millimeters Third choice, less than 40 millimeters

Mazara lobster (Nephros
norvegicus), pink in color
with shades tending to yellow
orange, is fished in depth,
in the crystal clear waters
off the Sicilian coast
of Mazara del Vallo and, like ours
custom, it is broken down
and frozen on board.

The most appreciated crustacean
both raw and cooked, tasty
protagonist in the first courses
as in the seconds.