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smoked swordfish 300gr – TONNOMAREMIO

– Through careful selection and processing of raw materials, our Smoked Swordfish preserves all its organoleptic and nutritional qualities. The curing process of the Smoked Swordfish takes place using innovative machinery, capable of reproducing a series of microclimates ideal for curing the fish. Directions : The smoking process of the Swordfish occurs slowly and preserves 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 as an appetizer or as a main course accompanied by a side dish. ADDITIONAL INFORMATION: Our smoked swordfish retains all its organoleptic and nutritional qualities intact. Contains no preservatives or other additives. INGREDIENTS: Swordfish (Xiphias gladius), salt, and beechwood smoke. ALLERGENS: Fish (swordfish). PACKAGING: Vacuum-packed bag. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pink, Aroma: delicate smoke, Taste: delicate smokiness. STORAGE INSTRUCTIONS: Store between 0°C and 4°C before opening. 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)ufc/g, STAPHYLOCOCCI COAGULASE:< 5×10(2)ufc/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limit reference values): SALMONELLA:< 100mg/kg.