TONNOMAREMIO
EXTRA QUALITY SMOKED SWORDFISH
EXTRA QUALITY SMOKED SWORDFISH
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Extra quality
From careful selection and processing of raw materials, our Smoked Swordfish retains all its organoleptic and nutritional qualities intact.
The curing phase of Smoked Swordfish takes place using innovative machinery , capable of reproducing a series of ideal microclimates for curing the fish.
Smoked Swordfish – instructions for use
The smoking process of Swordfish 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.
Worn out
ADDITIONAL INFORMATION
Our Swordfish Smoked, it preserves all its organoleptic and nutritional qualities.
It does not contain preservatives or other additional substances.
- INGREDIENTS
Swordfish ( Xiphias gladius ), salt and beech wood smoke
– ALLERGENS
Fish (swordfish)
- PACKAGING
Vacuum bag
– ORGANOLEPTIC CHARACTERISTICS
Appearance: pleasant
Color: rosé
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: 571/136
FAT: 15.0g
of which saturated fatty acids: 3.9g
CARBOHYDRATES: 1.0g
of which sugars: 0.0g
PROTEIN: 22.0g
SALT: 2.1g
– MICROBIOLOGICAL CHARACTERISTICS (limit reference values):
CMBT: <5×10(6)cfu/g
ENTEROBACTERIACEE: <5×10(3)cfu/g
COAGULASING STAPHYLOCOCOCI: <5×10(2)cfu/g
SALMONELLA SPP: Absent/25g
LISTERIA MONOCYTOGENES: Absent/25g
– CHEMICAL/PHYSICAL CHARACTERISTICS (limit reference values):
SALMONELLA: <100mg/kg
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