In the Parmesan dialect, we call the fog fumära.
So it is here, in the Food Valley of Parma, that we bring the best fish in the world to create a gastronomic excellence.
our method
Manually processed, and never frozen: the soul of Fumara.
Craftsmanship and wisdom: this is how we have re-written the art of preparing salmon.
the cuts
Sashimi cut
Only the ‘noblest’ part, the fillet heart, artfully prepared by hand.
FishBurger
Containing just the fillet and steamed to leave the nutritional properties intact.
Classic slice
The traditional D-shaped slice, obtained from the transversal cut of the fillet.
Superior slice
High-quality, long, without any dark areas, the cut goes through the entire fillet and the fat and protein mass are evenly distributed.
Fillet Heart
Made from the 'noblest' part of the salmon, without skin, brown muscle, belly or tail.
the recipes
Interpretations modern, healthy and great tasting
The chef’s suggestions to make your Fumara a moment of joy.
discover them all
the story
It all begins in a garden in the Bassa Parmense
By way of a starred restaurant beyond the Alps, a cosy dinner with friends – and so, on the Great River, Fumara was born.
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