Sea, quality and authenticity.

The beginning

The company’s story begins with the experience of Andrea D’Alcamo’s father, Salvatore D’Alcamo.

Born in Aspra and raised at the heart of the local seafaring culture, from an early age he specialised in the traditional salting of anchovies, a craft that needs great experience and a deep knowledge of the raw material.

The intuition

Over time he took this expertise beyond Sicily, moving to Morocco, one of the main international centres for anchovy processing.

Still today, after more than 40 years in the trade, he works in anchovy processing and remains a reference for experience and professionalism.

On these foundations Mari Blue was founded in 2010 by Andrea D’Alcamo, to turn this family tradition into a modern, structured business.

The territory

The company started as a wholesaler of preserved and dried seafood, building solid relationships with food trade operators over time.

In 2014 Mari Blue took an important step, adding the production of preserved seafood and investing in organised, quality-driven processes.

Over the years the company has consolidated its growth with strict production standards and EEC approval, in line with European rules for fish processing.

The choice

To ensure high levels of quality and food safety, Mari Blue applies control systems based on the HACCP method.

It complies with international standards such as IFS (International Featured Standards) and FOS (Friend of the Sea), which ensure strict criteria for food safety, process quality and the sustainability of marine resources.

A modern company, a guarantee of quality

Today Mari Blue is where seafaring tradition meets modern production.

It works both as a private-label producer and with its own brand, on national and international markets.

Thanks to a team of skilled people, the company keeps growing while staying close to its origins: the sea, decades of experience and a passion for quality seafood.