Tarantello, Red tone of the Gibilterra stretto all'olio of olive The red tone of the Gourmet range comes caught with the Green Stick fishing technique. With the ikejime macellation method (a Giapponese art) that, while respecting the species, avoids the rigor mortis of the tone when the fish comes, if it reduces the formation of lactic acid that gives the fish a metallic and diminished quality. end of the product