FAMILY TRADITION, ARTISAN INNOVATION, AND RESPECT FOR THE SEA CREATE ITALIAN EXCELLENCE IN PREMIUM RAW FISH. BEHIND EVERY SUCCESSFUL BUSINESS IS A VISION.

For Oh, Hissa, This vision stems from a deep family legacy and a specific desire: to bring to market fish processed with the utmost respect for the raw material, the environment, and the consumer. Founded by Maurizio Manno, the fourth generation of a historic family of fisheries professionals, OHissa is the contemporary evolution of an ancient craft, reinterpreted with artisanal and technological excellence.
Based in Maremma, to Capalbio, OHissa specializes in processing and marketing fish according to the highest quality standards. Its products—primarily intended for fine dining—are distinguished by their manual processing and the use of cutting-edge technology. Ultra-Low Temperature (ULT), an advanced hibernation technique that allows the organoleptic properties of the fish to be preserved intact, making it safe for consumption raw, “fresher than fresh”.
A well-defined identity The name OHissa recalls the collective cheering of fishermen pulling in their nets: a symbol of strength, collaboration and tradition.
From this gesture, the idea for a new business was born, faithful to its roots yet ready to innovate every aspect of the production process. The mission is clear: to offer authentic fish, processed without preservatives, additives, or colorings, following a traceable supply chain that is monitored at every stage.
OHissa isn't just a new label: it's a business model founded on quality, transparency, and sustainability. Every business decision is based on ongoing research: technical, nutritional, and ethical.

THE HEART OF EXCELLENCE: ARTISAN WORKMANSHIP OHissa's strength lies in its processing. Each fish—yellowfin tuna, bigeye tuna, albacore tuna, oceanic amberjack, salmon, dolphinfish, and swordfish—is selected from certified sources (MSC for sustainable fishing and ASC for aquaculture), frozen in ULT, and processed by hand in Tuscan laboratories. Knife cutting, an ancient and precise technique, guarantees an attention to detail that no industrial process can replicate. The artisanal approach is not just an aesthetic choice: it is a commitment to preserving the integrity of the raw material, reducing any unnecessary intervention. The result is a product that retains its color, flavor, and texture, and stands out for its authenticity and naturalness.

THE COLD AS AN ALLY A distinctive feature of OHissa is its adoption of Ultra-Low Temperature technology. This is a flash hibernation technique using liquid nitrogen that allows the fish's heart to be brought to -60°C within an hour of capture, directly on board.
This process revolutionizes fish preservation: it maximizes its nutritional and organoleptic qualities, while ensuring microbiological safety and long-term stability.
OHissa does not artificially extend the product's shelf life: it preserves its freshness, offering it as if it were just caught.
This choice is also reflected in a significant factor: the products' short shelf life. A seemingly limiting factor, it becomes synonymous with purity and authenticity.

THE PRODUCT LINES The OHissa offer is divided into three main lines: Minus sixty: Designed for professional catering, it includes cuts of tuna (Quore, Premium, Select, Tails), Albacore, Amberjack, Dolphinfish, Swordfish and Salmon. Ready-to-use: premium products ready to use in the kitchen, including marinated salmon fillet, tartare, saku and carpaccio, in practical 300g or 500g trays. Ready-to-eatSingle-serving portions for final consumption, available in 100g (tartare, carpaccio) and 140g (saku) sizes, ideal for those seeking convenience without sacrificing quality. All products share the same philosophy: artisanal production, controlled supply chain, and no compromises.

A CONSCIOUS COMPANY OHissa is more than a production company: it is a laboratory of ideas, an example of how to innovate while respecting the environment.
and traditions. The company isn't just focused on profit, but on the responsibility that comes with producing food. Attention to detail, a focus on nutritional well-being, and the decision to work only with sustainable sources: every element contributes to building an ethical and conscious food offering. "We wanted to create something different from what's usually found on the market," says Maurizio Manno. "No shortcuts, no compromises: only selected raw materials, manual processing, and a focus on quality. It's a daily commitment."

CONCLUSION OHissa represents a new generation of enterprise: modern, transparent, rooted in the local area but with a global outlook. In a market where price and standardization often prevail, the company champions a contrasting approach: enhancing the product, protecting the consumer, and respecting the sea.
A quality that comes from the cold. A truth that comes from the sea.