(Lattume)Tuna in Olive Oil

Lattume is a typical Sicilian (but also Sardinian) fish product and is obtained by processing the seminal fluid sac of male tuna. Typical in particular of the areas of Trapani, Palermo and Syracuse (Sicily - Italy) is the male equivalent of bottarga.

The milkfish has a more white-beige color, while the tuna bottarga is more orange.

Directions for use:
Splendid and refined appetizer, with the addition of a few parsley leaves and a few drops of lemon. Also appreciated as a second course.

Lattume is a particular dish, but if you want to try it you will discover a part of the tuna that holds an intense sea flavor and a very delicate unique taste.

Additional Information
Hand-worked tuna in olive oil

INGREDIENTS

TUNA milk (Thunnus albacares – FISH), olive oil, salt.

ALLERGENS

Fish (tuna)

PACKAGING

Easy empty glass jar, twist-off capsule

freshness saver with flip

ORGANOLEPTIC CHARACTERISTICS

Appearance: Compact

Color: White/Light pink

Aroma: Typical, intense fishy

Taste: Typical, intense fishy

STORAGE METHODS

Store in a cool, dry place.

After opening, store in the refrigerator covered with oil and consume within 2 days.

NUTRITIONAL VALUES (Average values per 100g of product)
ENERGY KJ/Kcal: 647/161
FAT: 9.41g
of which saturated fatty acids: 2.3g
CARBOHYDRATES: 0.94g
of which sugars: 0.94g
PROTEIN: 18.2g
SALT: 4.4g