Frozen Seafood Mix IQF Without Glaze 3.35 kg
The Misto Scoglio IQF is a Mediterranean-style frozen seafood blend of squid, cooked Chilean mussels, clams, shrimp and langoustine, deep-frozen individually (IQF) and supplied without protective glaze: the declared 3.35 kg is real net product weight, not water. A professional base for risotto ai frutti di mare, spaghetti allo scoglio, sauteed seafood and paella, ready to portion straight from the freezer with zero waste.
What is a Frozen Seafood Mix
The Italian Misto Scoglio is the deep-frozen translation of the classic coastal catch served along the Italian Riviera and the Tyrrhenian seaboard, where squid, mussels, clams and crustaceans are cooked together to build the broth of pasta allo scoglio. Industrial IQF freezing reproduces that mix in a calibrated, year-round consistent format, freezing each piece separately within hours of processing so the cell structure and the marine flavour are locked in.
Origin and Selection
This blend is selected and distributed by Fredditalia International SPA, founded in 1970 in Castiglione della Pescaia (Grosseto, Tuscany), a specialist in fresh and frozen seafood with over 12,000 references. Each species is traced to its FAO catch zone: Pacific squid (Uroteuthis sibogae) from FAO 51 and 57, Chilean mussels (Mytilus chilensis) farmed in Chile FAO 87, Pacific clams (Meretrix lyrata) from FAO 61 and 71, deep-water rose shrimp (Parapenaeus longirostris) from the Mediterranean FAO 37 and North-East Atlantic FAO 27, and langoustine (Nephrops norvegicus).
Sensory Profile
Clean iodised sea aroma, sweet shellfish notes from mussels and clams, firm and elastic squid rings, and the delicate sweetness of rose shrimp and langoustine. Without glaze the product browns and reduces correctly in the pan instead of releasing melt water, which is the key to a concentrated seafood sauce.
Professional Uses
Spaghetti allo scoglio: thaw in the fridge, then open in a pan with garlic, extra virgin olive oil and white wine, 200-250 g of mix per 4 servings of pasta. Seafood risotto: add the mix in the last 5-6 minutes of cooking a Carnaroli risotto so the shellfish stay tender. Mediterranean paella: 150-200 g per portion, added near the end over the rice. Warm seafood salad: blanch briefly, dress with lemon, parsley and extra virgin olive oil. Soups and zuppa di pesce: build a tomato and white wine fumet and finish with the mix. Always cook thoroughly before serving.
Common Mistakes
Do not refreeze once thawed: it ruins texture and food safety. Do not overcook the squid, which turns rubbery over a few minutes at high heat. Do not thaw at room temperature: defrost in the fridge at 0-4 C to keep the cold chain. Do not add it still icy to a dry pan, as residual surface water steams the shellfish instead of searing it.
Pairings
Pairs with Carnaroli rice for risotto, durum wheat spaghetti and linguine, San Marzano peeled tomatoes for the red version, extra virgin olive oil, garlic, fresh parsley and a dry white wine. Excellent in pasta allo scoglio and in mixed grills of the day.
Delivery and Logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Frozen cold chain at -18 C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Dietikon, Aargau, St. Gallen and Lucerne. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey) and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker) with isothermal packaging and dry ice, with no thawing in transit. Service tailored for restaurants, pizzerias, seafood trattorias, hotels, catering kitchens, delicatessens and private customers passionate about Italian cuisine.
Who It Is For
Designed for restaurants, fish trattorias, hotels, catering and cloud kitchens that need a consistent, portion-ready seafood base with controlled food cost and no waste from glaze water.
