Seafood salad 
FRIEDFISH
One of Medusa's most successful products is fried fish, whose exceptional quality level is dictated first of all by the raw material used and then by a rigorous and careful process of frying in sunflower oil, continually renewed from frying to frying to ensure fragrant, golden and crispy dishes. Discover all Medusa's fried fish.
VARIANTSAND FORMATS
Mixed friedseafood
A careful selection of floured and fried molluscs and crustaceans, to be served after simply heating them up in the oven. The Medusa mixed fry is perfect as a main course!
RAWMATERIALS
PRODUCTCURIOSITY
Mixed fried fish (in some regions may be with meat and vegetables) is a great traditional Italian dish. It is so popular that it is jokingly said that everything that is fried is good!
The only fish that can really be called Baccalà is the one made from cod (gadus morhua and gadus macrocephalus), which once cleaned is salted and left to rest for up to 3 months! If on the label we find the denomination "lightly salted Nordic cod" we are faced with a completely different product, since the cod is not subjected to the fundamental phase of salting that determines the characteristic taste of Baccalà!
VARIANTSAND FORMATS
Small fried fish
Traditional product of the Comacchio Valleys, the acquadelle fished in brackish and fried waters are a truly irresistible appetizer or finger food.
RAWMATERIALS
PRODUCTCURIOSITY
Mixed fried fish (in some regions may be with meat and vegetables) is a great traditional Italian dish. It is so popular that it is jokingly said that everything that is fried is good!
The only fish that can really be called Baccalà is the one made from cod (gadus morhua and gadus macrocephalus), which once cleaned is salted and left to rest for up to 3 months! If on the label we find the denomination "lightly salted Nordic cod" we are faced with a completely different product, since the cod is not subjected to the fundamental phase of salting that determines the characteristic taste of Baccalà!
VARIANTSAND FORMATS
Fried anchovy fillets
The anchovies of the Mediterranean, filleted by hand and fried with extreme delicacy and care, are a perfect appetizer to be served in a few minutes, for a successful lunch.
RAWMATERIALS
PRODUCTCURIOSITY
Mixed fried fish (in some regions may be with meat and vegetables) is a great traditional Italian dish. It is so popular that it is jokingly said that everything that is fried is good!
The only fish that can really be called Baccalà is the one made from cod (gadus morhua and gadus macrocephalus), which once cleaned is salted and left to rest for up to 3 months! If on the label we find the denomination "lightly salted Nordic cod" we are faced with a completely different product, since the cod is not subjected to the fundamental phase of salting that determines the characteristic taste of Baccalà!
VARIANTSAND FORMATS
Fried cod nuggets
The Nordic Medusa cod, coming from MSC certified peaches, is desalted and fried to create a tasty, tasty and thornless appetizer.
RAWMATERIALS
PRODUCTCURIOSITY
Mixed fried fish (in some regions may be with meat and vegetables) is a great traditional Italian dish. It is so popular that it is jokingly said that everything that is fried is good!
The only fish that can really be called Baccalà is the one made from cod (gadus morhua and gadus macrocephalus), which once cleaned is salted and left to rest for up to 3 months! If on the label we find the denomination "lightly salted Nordic cod" we are faced with a completely different product, since the cod is not subjected to the fundamental phase of salting that determines the characteristic taste of Baccalà!
RECIPES ANDADVICES
Medusa's fried fish are quality products, always fragrant and tasty, which can be served alone, after being heated, or with vegetables, fried or baked, also with delicate sauces.
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