3 Types of Seafood You Need to Try This Month

October is National Seafood Month, and we're all about celebrating food-related holidays here at Eataly. We've rounded up some of our favorite types of high-quality seafood, from canned anchovies to fresh fillets. Check out these amazing brands and get inspired.

Rizzoli has a long history in the world of preserved fish. In 1871, the company's ancestor, then called Tosi & Rizzoli, opened in Turin, the capital city of Piedmont and the leader in processed fish. Turin is ideally located on the ancient Salt Road connected with the Port of Genoa, where oily fish in wooden barrels. It's here that Luigi and Emilio Rizzoli met Romeo Tosi and the three started the original company. Come 1892, however, it becomes clear that Parma in Emilia is making great strides in creating a functional railway system and speedy communication routes, and the company decides to relocate. The Rizzoli brothers take charge of the company, and, with Emilio falling in love with Antoniette Emanuelli on one of his sales trips, pivot to the company's newest era: Rizzoli Emanuelli & Co.

Their most iconic product is Anchovies in Spiced Sauce, or Alici in Salsa Piccante in Italian. This aromatic top-secret recipe is not written down, but instead passed orally from generation to generation through the first-born. Once the untold ingredients are mixed in the confidential amounts and cooked for a classified amount of time, the fish is aged in used Marsala barrels for 6 months. The same technique has been followed for over 110 years using the same machinery.

Rizzoli is now headed by the fourth generation with Massimo Rizzoli taking charge. With his vision, the company has reached innovations in packaging, including glass containers and single-portion trays, and has put traceability and transparency as guiding principles, following the Rizzoli motto ante lucrum nomen, or "before profit, name."

You may be surprised to learn that a country as far north as Norway would have any kind of life surviving, with the landscape so inhospitable and wild. But it shockingly has the perfect conditions for seafood. These waters are so far north that they're closer to the North Pole than to Paris. The deep fjords and narrow straights are the perfect habitat for steelhead trout and cod along with the cold and nutritious waters. The Gulf Stream carries warm water across the Atlantic Ocean from the Gulf of Mexico right to the ice-cold waters of the Arctic. These factors all contribute to a rich and diverse ecosystem, from the smallest shellfish to the biggest finfish. Norway's location is also prime for delivering the freshest and highest-quality fish possible around the world in under 48 hours after catch.

In Norway, the environmental standards for salmon are among the highest in the world, even topping Coller FAIRR's annual rankings of most sustainable protein producers. This leads fish farms to minimize their impact on the local ecosystem and to manage the health of their stock sustainably.

Norway has a wide range of seafood. From steelhead trout, cod (or Skrei), and salmon to red king crab, mackerel, lobster, and halibut, there's a type of seafood for every palate from Norway. The cold and harsh climate means the fish grow slowly, resulting in a firm protein that is unsurpassed in taste, color, and texture. Seafood from Norway is also quick and easy to cook, making it the perfect addition to a balanced diet and healthy lifestyle.

Giacinto Callipo envisioned preserving the precious Mediterranean tuna historically caught by the tonnare in Pizza, Calabria. In 1913, he founded Callipo, one of the first companies in Italy to preserve tuna in tin, and set the mission of "quality first." Because of this mission, in 1926, the Royal Family selected Callipo as an "Official Supplier" because of its superior quality.

Callipo uses a multi-step process to preserve their tuna perfection. To start, Callipo only uses Yellowfin Tuna. The fish are quick-frozen onboard the fishing vessels to maintain their freshness for as long as possible. Once they reach the facility, the tuna are immediately transferred to the separation line and cut into more manageable pieces. The tuna is then steam-cooked to keep the best texture, flavor, and nutritional value. Once cooked and cooled, the fish heads to the cleaning department for qualitative selection and trimming. The tuna fillets are packed by hand into their jars. Callipo only uses 50% of all processed tuna steaks to ensure premium quality. Once filled, the jars will be topped off with olive oil and some salt. The filled jars are sealed, sterilized, and packaged. Callipo then ages its tuna and even exceeds the minimum set by certifying bodies to ensure the best product possible.

Callipo offers a wide range of products in both glass and tin containers. From the classic tuna steaks to fig spread and chili peppers, there are plenty of delicious new favorites in the Callipo family.

There's a whole world of seafood waiting to be explored at Eataly. Stop by your local Eataly, order local delivery, or shop online to find your new favorites.