EXTRA QUALITY SMOKED TUNA
EXTRA QUALITY SMOKED TUNA
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Thanks to a careful selection and processing of raw materials, our Smoked Tuna retains all its organoleptic and nutritional qualities intact.
The curing phase of the Smoked Tuna takes place using innovative machinery , capable of reproducing a series of microclimates ideal for curing the fish.
Smoked Tuna – How to use
The smoking process of tuna occurs slowly and is able to preserve its distinctive flavor . A product that melts on the palate, ideal as an appetizer 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.
Ideal to be served as an appetizer or as a second course accompanied by a side dish.
ADDITIONAL INFORMATION
Our smoked tuna retains all its organoleptic and nutritional qualities intact.
It contains no preservatives or other additives.
- INGREDIENTS
Tuna ( Thunnus albacares ) salted and smoked in natural salt
– ALLERGENS
Fish (tuna)
- PACKAGING
Vacuum-packed bag
– ORGANOLEPTIC CHARACTERISTICS
Appearance: pleasant
Color: reddish
Aroma: sweet smoky scent
Taste: delicate smokiness
– 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
STAPHYLOCOCCI COAGULASE: <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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