‘- From careful selection and processing of raw materials, our Smoked Swordfish retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Swordfish is carried out by means of innovative machinery, capable of reproducing a series of microclimates that are ideal for curing fish. How to use: The process of smoking Swordfish takes place slowly and is able to preserve its characteristic flavor. A product that melts on the palate, ideal as an appetizer or as a main course accompanied by a contorto. The use of pure sea salt and slow smoking make it a product that is soft on the palate, tasty and natural. Ideal for serving 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. It contains no preservatives or other additional substances. INGREDIENTS: Swordfish (Xiphias gladius), salt and beech wood smoke. ALLERGENS: Fish (swordfish). PACKAGE: Vacuum-packed envelope. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color: pinkish, Smell: suave of smoke, Taste: mild smokiness. METHOD OF STORAGE: 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, FATS: 15.0g, of which saturated fatty acids: 3.9g, CARBOHYDRATES: 1.0g, of which sugars: 0.0g, PROTEINS: 22.0g, SALT: 2.1g. MICROBIOLOGICAL CHARACTERISTICS: (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5×10(2)cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS: (limiting reference values): SALMONELLA: <100mg/kg.
