Recipes for frozen fish

The staff of Golfomar is proud to share its favourite recipes for fish and fish products on sale. It's not only our years of experience but also the strength of our Ligurian roots - the region with some of the best fish cooking traditionsinItaly. We are glad to be able to share these recipes with the customers of Golfomar.

Our recipes include:

Click on the recipe to open the dedicated section. Contact the company if you need further information! Call us on 0187 933871

  • baked seabream recipe Golfomar La Spezia

    dentice al forno.jpeg


Ingredients for 4 people:

  • 1.5 kg of seabream
  • 2 potatoes
  • 3 cloves of garlic
  • Parsley
  • Extra virgin olive oil
  • Rosemary
  • Salt to taste
  • Pepper to taste

Method: Start by cleaning the seabream: cut off the gills and fins with scissors, slice along the belly and remove the entrails. Remove the scales passing a knife or the appropriate tool over the back of the fish from the tail towards the head. RInse the fish under running water and pat dry with paper towels.

Now stuff the belly of the seabream with parsley, chopped garlic, rosemary, salt and pepper.

Cover a baking tray with greaseproof paper, drizzle with a little olive oil and place the fish on top.

Prepare a mix of oil, lemon juice and salt. Make three cuts on the belly of the seabream and pour the freshly prepared juice into each cut and fill it with rosemary. Sprinkle the fish with salt and a little olive oil and add half a glass of water.

Peel and blanch the potatoes, cut them into thin slices and place them on the sides of the fish, without overlapping. Add a clove of garlic, some rosemary and cover everything with a drizzle of oil.

Bake the seabream in the oven at 180 ° C for about 20 minutes (the fish is cooked when the eye is completely opaque), baste the fish in its juices whilst cooking to keep it moist.

Serve the seabream filleted and drizzled with olive oil and lemon to taste.

  • Cuttlefish stew Golfomar La Spezia

    seppie in umido 2.jpeg


Ingredients for 4 people:

  • 1 kg of cuttlefish
  • 500 gr of tomato sauce
  • 1 sprig of parsley
  • 1 stalk of celery
  • 1 onion
  • 1 carrot
  • 1 clove of garlic
  • White wine
  • Extra virgin olive oil
  • Salt to taste
  • Chilli pepper to taste

Method: Clean the cuttlefish, washing them under water and cutting into wide strips.

Prepare a mixture of garlic, onion, carrot, celery and parsley, put it in a pan with hot oil and let it brown for a few minutes. Once browned, add the cuttlefish, cook for about 5 minutes and pour in the white wine. Let it reduce.

Add the tomato sauce, diluting it with a little hot water, add the chilli pepper and salt to taste. Cover the pan with a lid and simmer for about half an hour.

Once cooked, serve the cuttlefish warm accompanied by croutons.


  • Cuttlefish gratin recipe Golfomar La Spezia

    ricetta Seppiette gratinate

1 kg of cuttlefish (about 200 grams each) already clean
6 tablespoons of breadcrumbs
1 bunch of parsley, chopped
2 cloves of garlic, minced
5 tablespoons of extra virgin olive 
salt and pepper to taste 
extra virgin olive oil as required to 
grease the baking tray   

1. Heat the oven to 180 °C2. 
Put the oil, bread crumbs, garlic, parsley, salt and pepper in a bowl.
3. Line the baking tray with greaseproof paper and brush with a little oil. 
Place the cuttlefish in the baking tray and brush lightly with oil, then 
sprinkle a tablespoon or more of the breadcrumb mix.
4. Place in the oven and cook the cuttlefish for about 10 minutes. Brown for 5 minutes. 
Buon Appetito!Discover the recipe of the month, Cuttlefish Gratin, click on the image to view it in its actual size.
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