Fresh Fish, Molluscs, Crustaceans and derived products (Class 1.7)
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QUALIVITA FOUNDATION - P.ZZA MATTEOTTI 30 - 53100 SIENA © QUALIVITA 2012
QUALIVITA FOUNDATION - P.ZZA MATTEOTTI 30 - 53100 SIENA © QUALIVITA 2012
From Qualigeo Data Bank
Acciughe Sotto Sale del Mar Ligure PGI Class 1.7 (PDO-PGI-TSG) Fresh fish, molluscs, crustaceans and products derived therefrom
Acciughe Sotto Sale del Mar Ligure PGI have a very fine skin and must be whole. The colour varies depending on the size of the fish from pink to deep brown. The fillets must adhere closely to the bone and have a soft consistency. The flesh is lean with a characteristic dry flavour and a distinct savoury taste.
Tinca Gobba Dorata del Pianalto di Poirino PDO Class 1.7 (PDO-PGI-TSG) Fresh fish, molluscs, crustaceans and products derived therefrom
The Tinca Gobba Dorata del Pianalto di Poirino PDO can be eaten when it reaches a weight of about 100 gr. The skin is coloured shiny graphite-grey or opal green on the back and gold yellow on the sides. Its flesh is delicate, elastic, compact and non-fat, with a rosy-white colour which becomes red in muscles and fins. The taste is delicate, less strong compared to the sea fish and free from muddy flavours. The odour is distinguished by its fragrance of freshwater, free from mud or grass scent.
Acciughe Sotto Sale del Mar Ligure PGI Class 1.7 (PDO-PGI-TSG) Fresh fish, molluscs, crustaceans and products derived therefrom
Acciughe Sotto Sale del Mar Ligure PGI have a very fine skin and must be whole. The colour varies depending on the size of the fish from pink to deep brown. The fillets must adhere closely to the bone and have a soft consistency. The flesh is lean with a characteristic dry flavour and a distinct savoury taste.
Tinca Gobba Dorata del Pianalto di Poirino PDO Class 1.7 (PDO-PGI-TSG) Fresh fish, molluscs, crustaceans and products derived therefrom
The Tinca Gobba Dorata del Pianalto di Poirino PDO can be eaten when it reaches a weight of about 100 gr. The skin is coloured shiny graphite-grey or opal green on the back and gold yellow on the sides. Its flesh is delicate, elastic, compact and non-fat, with a rosy-white colour which becomes red in muscles and fins. The taste is delicate, less strong compared to the sea fish and free from muddy flavours. The odour is distinguished by its fragrance of freshwater, free from mud or grass scent.
Cozza di Scardovari La Cozza di Scardovari DOP è un mollusco bivalve dalla forma allungata con conchiglia di colore nero-violaceo appartenente alla specie alloctona Mytilus galloprovincialis.
Trote del Trentino Le Trote del Trentino IGP indicano i pesci salmonidi appartenenti alla specie trota iridea - Oncorhynchus mykiss (Walb.), allevati in vasche alimentate con acqua proveniente da fonti ricadenti nella zona di produzione specificata.
Salmerino del Trentino Il Salmerino del Trentino IGP si riferisce al pesce fresco della specie Salvelinus alpinus L. (salmerino alpino), appartenente alla famiglia dei salmonidi, allevato in vasche alimentate dalle acque pure e fredde del Trentino.
Trote del Trentino Le Trote del Trentino IGP indicano i pesci salmonidi appartenenti alla specie trota iridea - Oncorhynchus mykiss (Walb.), allevati in vasche alimentate con acqua proveniente da fonti ricadenti nella zona di produzione specificata.
Salmerino del Trentino Il Salmerino del Trentino IGP si riferisce al pesce fresco della specie Salvelinus alpinus L. (salmerino alpino), appartenente alla famiglia dei salmonidi, allevato in vasche alimentate dalle acque pure e fredde del Trentino.
