TONNOMAREMIO
SMOKED SWORDFISH
SMOKED SWORDFISH
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An excellent product
From careful selection and processing of raw materials, our Smoked Tuna retains all its organoleptic and nutritional qualities intact.
The curing phase of Smoked Tuna occurs through innovative machinery , capable of reproducing a series of ideal microclimates for fish care.
Smoked Tuna – instructions for use
The tuna smoking process occurs slowly and is able to preserve its characteristic flavour . A product that melts on the palate, ideal as a starter or as a second course accompanied by a contorto.
The use of pure sea salt and slow smoking make it a soft, tasty and natural product on the palate.
Ideal to be served as an appetizer or as a second course accompanied by a side dish.
ADDITIONAL INFORMATION
Our Tuna Smoked preserves all its organoleptic and nutritional qualities intact.
It does not contain preservatives or other additional substances.
- INGREDIENTS
Tuna ( Thunnus albacares ) salt and smoke naturally
– ALLERGENS
Fish (tuna)
- PACKAGING
Vacuum bag
– ORGANOLEPTIC CHARACTERISTICS
Appearance: pleasant
Color. reddish
Fragrance: sweet smoke
Taste: delicate smoking
– STORAGE METHODS
Before opening, store between 0°C and 4°C
After opening, store between 0°C and 4°C
Consume within 3 days
– NUTRITIONAL VALUES (average values per 100g of product):
ENERGY KJ/Kcal: 780/184
FAT: 1.0g
of which saturated fatty acids: 1.0g
CARBOHYDRATES: 1.0g
of which sugars: 1.0g
PROTEIN: 45.0g
SALT: 8.0g
– MICROBIOLOGICAL CHARACTERISTICS (limit reference values):
CMBT: <5×10(6)cfu/g
ENTEROBACTERIACEE: <5×10(3)cfu/g
COAGULASING STAPHYLOCOCCUS: <5 x 10(2) cfu/g
SALMONELLA SPP: Absent/25g
LISTERIA MONOCYTOGENES: Absent/25g
– CHEMICAL/PHYSICAL CHARACTERISTICS (limit reference values):
SALMONELLA: <100mg/kg
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