Cook fish at home in just a few minutes: always feel like you're on holiday!

And so its resplendently colored fish, crustaceans, molluscs, and shellfish are a precious gift, life for fishermen, important nourishment, and an ingredient in recipes that originate from afar and become culture, such as Cacciucco or Cod Livorno and Vicenza-style.

Choosing it well, cleaning it perfectly, cutting it, and cooking it can be a long and laborious task, especially for those with little experience or time to do it. It's also worth noting that no matter how fresh the fish may be, not everyone enjoys handling it: let's face it, if we have it 'ready-made', it's even better!

That's why Meno30 frozen fish products from the Emme Gel Group, both the Natural and Ready-to-Eat lines, are such a lifesaver—you should always have a good supply in your freezer!

On the one hand, because they're delicious, authentic, and retain all their original freshness; on the other, because they're safe and controlled, thanks to a certified supply chain, rigorous selection, and the transparency and safety of all processes; and finally, because they're incredibly easy to cook or reheat: just a few minutes to bring a high-quality, flavorful seafood meal to the table, as if you were sitting right on the beach.

After all, 'from sea to table in complete safety' is the company motto of Meno30 Emme Gel!

The goodness, authenticity, quality, and safety of a food make it the best choice for everyone, every day. But for this choice to truly represent the best, today more than ever, it must also be sustainable and environmentally friendly.

In keeping with this fundamental philosophy of offering select, excellent products while fully respecting nature, the Tuscan company Meno30, part of the Emme Gel group, which has been producing frozen fish products for fifty years, has launched its latest products in 100% recyclable paper packaging that preserves the characteristics and authentic flavor of the fish.

The new bag, made of raw paper and free of chemicals, is the result of extensive research and is the fruit of a major technological innovation in the frozen food sector.

“We were the first in Italy to produce fish fillets in completely recyclable paper bags,” says Marco Martelli, Sole Director of Emme Gel, “and we are increasingly embracing sustainability, for a greener and safer planet.”

And the next goal is to review all packaging, gradually eliminating plastic and encouraging the use of eco-sustainable materials across the entire product range.

Some people think that frozen fish is less healthy, tasty, and "good" than freshly caught fish. The truth, however, is different. While there's the pleasure of wandering the markets and breathing in the salty sea air, browsing the fishmonger's specials, there's also the priceless experience of finding everything ready for you, without having to mess anything up or waste time cleaning and filleting. This is especially true when you consider that frozen fish, if properly transported, packaged, and stored (and at the right temperature), retains the same nutritional and organoleptic properties as fresh fish.

Noble proteins, omega-3 fatty acids, vitamins, and minerals: all this goodness is contained in the fish products from Meno30 Emme Gel, a solid and reliable company that respects the cold chain from start to finish, guaranteeing quality and safety.

The Natural Line and Ready Meals are a practical, tasty and quick solution for those who appreciate good food and want to eat healthily and completely, even if they have little time available.

The Natural fillets are filleted when fresh and frozen immediately, so they retain their original flavor and characteristics.

Instead, the Ready Meals, inspired by regional gastronomic tradition, are authentic recipes cooked with freshly caught fish, carefully selected ingredients, and the care of an expert chef who adds no additives or preservatives.

Today I'm craving... grouper with potatoes! Or perhaps a nice turbot with porcini mushrooms? And why not enjoy a succulent cacciucco?

The best thing about modernity is convenience. For example, the ease of opening the freezer drawer and deciding what to eat for dinner without even having to go out to do the shopping.

Meno30 offers natural frozen fish products, such as turbot fillets and grouper fillets, in completely recyclable paper packaging, ready to cook in just a few minutes; or ready-to-use dishes inspired by Italian tradition, such as Baccalà alla Vicentina or alla Livornese and Cacciucco, which are prepared by the chef starting from the history of the recipe, through a long phase of research and selection of ingredients, without the addition of any additives or preservatives.

The complete line is even more extensive and rich in every seafood delicacy: sea bass fillets, mussels and clams in their shells, calamari and prawn skewers, seafood appetizers and much more.

To defrost them, simply leave them in their packaging at room temperature for an hour or overnight in the refrigerator, on a plate to catch the condensation.

And if your Tuscan vacation left you with the best memories of Cacciucco, but you've never dared try it at home, or if you've never eaten cod as good as grandma's because it takes hours to prepare, you can finally rely on Meno30's ready-made specialties, made with only quality ingredients: Baccalà alla Vicentina, Baccalà alla Livornese, and Cacciucco.

Very quick to bring to the table, just enough time to heat them up for about ten minutes, these specialties are also delicious, as if freshly prepared in the best home kitchen.

This way you can eat fish every day, just like when you're at the beach!

Artusi already mentioned Livorno-style cod in “La Scienza in Cucina,” albeit under the name “Baccalà alla fiorentina,” one of the most popular dishes of colorful Livorno in the late 19th century: after being fried, the fish was immersed in a rustic tomato sauce.

Since then, this flavorful and intense recipe has undergone changes, adjustments, and reinterpretations. But the chefs at Meno30 still prepare it the old-fashioned way, using only good desalted and rehydrated cod, top-quality tomatoes, a little garlic, finely chopped onion, and fresh parsley.

The origins of Baccalà alla Vicentina, which traditionally calls for stockfish, or dried cod, date back to the 1400s.

Meno 30 uses the most delicate salted cod, soaked, skinned and well dried, cooking it gently together with anchovies, oil, milk and onions and only at the end adding a chopped fresh parsley.

Cacciucco alla Livornese (with 5 C) is a fortifying and tasty fish soup, which has always been prepared in Livorno so as not to waste the poorer fish that remained in the fishermen's nets.

Meno30 prepares it following the most classic recipe, with boneless fish, octopus, squid, mussels, clams and prawns, and a long cooking with fresh tomato pulp.

To enjoy the Ready Meals, simply heat them in the microwave, in the traditional oven, or in a pan, adding a glass of water to maintain the right level of moisture in the sauce.

If you're looking to experiment with new recipes, choose from the wide range of fish, molluscs, and crustaceans in our Natural Line, all perfectly cleaned and ready to be thawed and cooked to your liking. Here are four ideas for a complete and delicious fish-based menu.

Warm ginger salad: thaw the Antipasto di Mare for about 1 hour, boil it for 3-4 minutes in salted water, then mix it with julienned carrots, celery, and fennel; season with an emulsion of extra virgin olive oil, lemon juice, salt, pepper, and a little ginger juice. Garnish with pomegranate seeds, if desired.

Potato gnocchi with turbot and Romanesco cabbage: Let the turbot fillets thaw for about 1 hour, then cut them into large chunks and sauté them in a pan with garlic, thyme, a pinch of salt, and a splash of white wine for 3-4 minutes. Meanwhile, boil the Romanesco broccoli florets for 3-4 minutes. Remove the garlic from the pan, add the drained florets, a few Taggiasca olives, and the sun-dried tomatoes cut into strips. Cook the gnocchi and toss them with the prepared sauce.

Mediterranean-Style Grouper: Defrost the grouper fillets for an hour, then brown them with a drizzle of extra virgin olive oil, pine nuts, and green celery slices. Add a little tomato pulp, salt, pepper, and desalted capers, and cook for 7-8 minutes, covered.

Mint and Lime Skewers: Thaw the seafood skewers with shrimp and calamari, then sauté them in a pan for 7-8 minutes with a drizzle of extra virgin olive oil, salt, and mint leaves. Finally, sprinkle with toasted sesame seeds and drizzle with a few drops of lime juice.

Fish according to Sonia Peronaci

"I love fish. Even when I cook it at home, I can almost hear the sound of the waves crashing against the waves. I can't help it; I'm an incurable romantic and I adore the sea." So says Sonia Peronaci, who, using seafood from Meno30, has prepared two delicious and incredibly flavorful recipes: grouper fillet parmigiana, with tomato and eggplant, and grouper curry, with zucchini and coconut milk.