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COAM was founded in
Valtellina, in the heart of the Alps, an area whose
excellent food products are well known in Italy and
throughout the world.
Since 1964 COAM has added its name to the traditional
processing of mushrooms, picked directly in the valley,
quickly expanding its production to typical products
from other regions.
But, most of all, COAM
looks to the sea for the raw materials for its
SCANDIA and SCANDINAVIAN brands, product lines
offering a wide variety of seafood specialities like
smoked fish (wild salmon, swordfish, tuna, sturgeon,
trout, lake whitefish and much more) always selected
for the best quality without compromises. |
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The traditional and irreplaceable hand processing
takes place in a large, modern factory with
state-of-the-art technology and hygienic conditions
that support our highly skilled workers. |
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WILD AND
NATURAL: OUR PHILOSOPHY
Our wild salmon comes from the clear waters of the North
Pacific (Canada and Alaska).
Red King, Sockeye and Coho are the highly prized species
that we have chosen to smoke, thanks to their low
contents of saturated fats and the delicious flavour of
their meat. Their meat is also rich in the healthy
polyunsaturated fats called omega-3, a valuable ally of
cardio-circulatory system.
The fish arriving at our plant are all caught by
trolling and immediately cleaned and frozen on board the
ship at a very low temperature (-50° C) to preserve its
freshness. Once on land, the fish is quickly loaded in
refrigerated containers and shipped to our plant in
Morbegno, where it arrives practically fresh thanks to a
never-interrupted cold chain.
But at COAM we don’t just find only wild salmon, all our
other smoked fish are wild, too. |
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Our promotional video |
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Like
swordfish, from the Mediterranean Sea and Indian
Ocean, or tuna fish troll caught in the Atlantic
Ocean and Mediterranean Sea. Each fish is
immediately cleaned and frozen on board vessel at
-50 to -60°C for absolute freshness; this processing
is called sashimi from the Japanese who use this
kind of fish for making their delicacy "sushi".
Our broad product line also includes salmon from
Norway and Scotland, lobsters and crabs from North
America, prawns from Northern Europe, trout from the
Trentino lakes and white fish from the Lombard lakes...
and much more.
OUR JEWEL: A PLANT WITH STATE-OF-THE-ART HYGIENE
Built in 2001, the new COAM plant is the most
advanced plant in Europe in terms of its hygienic
processing conditions.
To prevent bacterial proliferation, the departments
have a constant temperature of 14°C; they are
completely in stainless steel, with a sophisticated
system of washing and disinfecting each piece of
equipment after being used.
A continuous flow of sterilized air ensures absolute
hygiene thanks to the same technology used in
operating rooms.
The smoking system is completely automated, which
allows us obtain a natural wood smoke, without the
harmful elements found in craft-based processes.
The factory has 16 large cold rooms and a large
finished goods warehouse that allow daily control of
inventories and orders, enabling us to always fill
orders with just-processed products.
Nearly all these huge technological improvements,
which make COAM a European leader in processing and
smoking wild Pacific salmon, have one thing in
common that never changes: the handcrafted care
which we have been performing the operations of
filleting and salting for over thirty years. |
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COAM,
SYNONYMOUS OF LOVE FOR NATURE
With love for mountains that surround it and from
their woods, COAM picks, selects and preserves
Porcini mushrooms, dried or in olive oil. Only
mushrooms and olive oil, this is the naturalness of
COAM Porcini mushrooms, without chemical additives
like flavour enhancers or food dyes.
Love for earth and sun, the protagonists of the
Puglia region. Here COAM picks, selects and
processes its famous little artichokes, preserved
only with olive oil. We were the first in Italy to
make "Primizia" artichokes, a specialty handmade
from raw artichokes.
Puglia is also famous for tomatoes, aubergines (eggplant),
peppers, onions, cucumbers and many other vegetables
which COAM processes in the most natural and
traditional Italian way, to preserve intact the heat
and the flavour of the South.
Love for the wild, offshore sea, which COAM honours
by taking its row materials with respect for their
life cycle, so that there is no over-exploitation of
resources.
Products processed with simplicity, naturalness and
masterful skill to obtain total deliciousness,
perfect for a refined meal or appetizing snacks. |
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