After the magical moment when my eyes opened in the sea, I was no longer able to see, think, live as before.

Tuna fillets in oil, mackerel fillets, salmon and swordfish since 1929, a tradition that has been handed down for 90 years.
The company, founded in 1929, works in the conservation of fish products in compliance with the Sicilian tradition and with the experience acquired over four generations. The Drago Company currently has a factory in the industrial area of ​​Syracuse where it processes products such as Tuna, Mackerel and Swordfish, preserved both naturally and in olive or soybean oil. All the fish is cleaned by hand without chemicals and without the use of preservatives or flavor enhancers.
To satisfy the tastes of the new generations, in addition to the classic tuna fillets in oil, mackerel fillets in oil and fish sword, the company also produces Tuna Paté, Mackerel Paté and Creams that can be used to prepare simple canapés or to season first courses.
All these products, unlike others on the market, in addition to making more your tables are imaginative, they have no added starch.

CERTIFICATIONS

Attention to quality begins with the selection of raw materials, continues with the processing of products, cooking and packaging. Each stage of the entire production process takes place in compliance with tradition and the strictest and most severe food safety standards, now certified by the BRC and IFS standards. Tuna, as well as Mackerel and Swordfish, is cooked in water and salt, and not steamed, in order to keep its organoleptic qualities intact and not to disperse most of the proteins. After cooking, the product is cooled and manually proceeds to a meticulous peeling and the elimination of the bones. The cleaned slices are then cut into fillets and placed inside glass and milk jars of different sizes.

Tuna has always been one of the most caught fish in the Mediterranean and tuna fish represent a characteristic element of many Sicilian towns. Following the same procedure as always, working the fish by hand and choosing raw materials of the highest quality, we at Drago offer our customers different ways to taste tuna, both natural and in olive oil. Our tuna fillets in olive oil, or natural, are cooked in water and salt in order to keep their organoleptic qualities intact and not to disperse most of the proteins. We are therefore talking about a product with really important nutritional values. But Tuna is a unique fish of its kind and the ways to enjoy it are truly endless. The Buzzonaglia di Tonno, for example, is one of the typical specialties of traditional Sicilian cuisine. These are the parts of the fillet that are in contact with the central bone, with a very intense color as it is more infused with blood. Buzzonaglia di Tuna is appreciated both for its flavor, intense and delicate at the same time, and for its great softness. In Sicily, as in many other areas overlooking the Mediterranean, a very popular dish is the Bottarga di Tonno. Bottarga is nothing more than the final product of the processing of fish eggs and can also be enjoyed as a condiment first. Another typical product of Sicily is the Lattume di Tuna, a male version of Bottarga, and represents a preparation of the highest gastronomy, with a unique flavor, which can be served with first courses, salads or can be eaten fried.