Serviola: It is a very nice fish, with light greenish and bluish tones. With a few scales and very thin, it can reach up to 2 meters. Its meat is white and its flavour is delicious and very typical, so much that it has a lot of admirers.

Pargo: It is a white fish very similar to the bream, native and potentially carnivorous from deep waters (it feeds of small shrimps, squids and swimming crabs). Its meat is smooth and white, delicious in the oven accompanied with vegetable or others fishes or seafood.

Llampuga: Considered as one of the most beautiful fish, it has a skin with a light bluish and green shine, with golden reflections on its lower parts. It is a blue fish, containing high nourishment, recommended for vitamin deficiencies. It can be include in any type of menu.

Salmon: One of the most valued fish and used in different gastronomies, especially in the Mediterranean, Baltic and Asian countries. A rich fish in fats and proteins, can be consumed cooked or raw, providing that with the sanitary stipulated conditions are fulfilled.

Hake: One of the most common fishes in our Mediterranean diet, base of thousands of plates of our gastronomy. Its meat is highly valued, one of the species with more weight in commercialization consumed in our country, above average of the rest of the world.

Turbot: These fishes are characterized for having a flat body and head and their eyes are very small and located on the left side of its body. This type of fish is highly valued for gastronomy. Its meat is fine and white, perfect to enjoy accompanied with lemon or sauces.

Sea bass: It is possible to find it along the whole Atlantic sea, part of the Baltic sea, and in the Mediterranean. Highly valued by its fine and white meat, it is one of the species that grows in captivity, in artificial fish-ponds. Fish very established in the Mediterranean diet.

Dorado: The dorado contributes to the organism with relatively low levels of fat. It contains vitamins B, A y E as well as minerals between them potassium or phosphorus standout, containing beneficial properties for the organism. Habitually they are grown in a fish farm.

Sole: The sole is a white fish since it contains low fat (100 gr. of sole contribute 1,5 gr. of fat). If it is cooked in a suitable way or combined with light sauces, it is very useful in low-calorie diets and in the people with digestive problems.

Red lobster: It is one of the crustaceans most valued and rated by the world gastronomy, is a symbol of class and good taste. Its meat is soft, tender and delicious, and it preserves the sea flavour. It has a great source of healthy proteins for the organism.

White Lobster: With similar characteristics as the red one, the white lobster contributes to the organism proteins of high biological value, it’s a food with a very low content in fats. The vitamins and minerals most emphasized in this species are from the group A and B.

Rock mussel: The mussel is rich in proteins, calcium and minerals, especially iron, selenium and zinc. Its low level of cholesterol facilitates the bony and muscular coordination. In stews, pies or accompanied with sauce (mayonnaise, vinaigrette, etc …), it turns into a very tasty plate.

National Lobster: It is fished in the European Atlantic. It is the most rated of its species, soft and tasty meat. Its nourishing composition is very similar to the lobster and the principal nutrients are the proteins. It presents a low content in fats and this does that the caloric value is low.

Lobster of Canada: Of characteristics similar to the native, only that it changes its colour, which instead of being dark with white spots, it’s bright red. The quality of its meat is also lower than its European brother. Theit are fished in waters of the American Atlantic (America and Canada).

Galician Clam: Typical mollusc used in the Mediterranean gastronomy. The clams have proteins and vitamins, calcium, magnesium, zinc and a lot of easily to assimilate iron. They do not contain practically lipid, but the proportion of oily acids omega are favorable.

Shrimps: The shrimps are one of the most known seafood and rated of our culture and gastronomy. The shrimps can be elaborated in different ways, boiled or grilled are the most usual way. As snack or main dish they are ideal at any time.

Sea crabs: Of typical consumption in our gastronomy, the sea crab has an exquisite meat which provides with multiple preparation methods. The most common are boiled and grilled, but it also can be good with rice, mariner fish blouse and shellfish.

Pilgrim's scallops: The pilgrim's scallops are bivalves of great commercial importance, due to the tasty flavour of its meat, which can be consumed raw or cooked, battered in bread and stuffed, stuffed in its shell… Together with the oysters forms part of the most valued molluscs of better quality.

Seafood, fishes and frozen vegetables: Opposite to the freshness of the product freshly captured, alive or cultivated (fish-ponds), we think the ultra frozen products provide a series of advantages to us with the fish of the day.

Especially stresses the convenience of being able to consume long term and make preparation for its use, plus the ability to play with possibilities in advance so we can not acquire traditional as species and types that are not indigenous to our area.

Even if it is a loin of fish, a plate of molluscs or varied seafood, or a stew of varied vegetables, the ultra frozen food is the best option for the frenetic life style that we have, without leaving of side our supply.

Snails and precooked frozen: The snails are a food product, difficult to obtain in the cities and metropolitan zones, but thanks to the ultra frozen process, we have a product of the best quality, from the very same farms breeding-place in the field to a very competitive price.

The precooked products are used in our daily supply; due to the stress and the hectic life that we have, with limited time to rest and to eat as we should, we find a few food that facilitate the transit and that do not neglect our need of nutrients the most important thing. In Mayol you will find an extensive catalogue of precooked products that will lighten the arduous task that able us to eat well when we don’t have time.