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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. |
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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.
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. |
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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.
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.
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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. |
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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. |
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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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Salmone