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SMOKED TUNA 100gr – TONNOMAREMIO

– A product of excellence

– From careful selection and processing of raw materials, our Smoked Tuna retains intact all its organoleptic and nutritional qualities. The curing phase of Smoked Tuna is done through innovative machinery, which can reproduce a series of microclimates that are ideal for curing fish. METHOD OF USE: The process of smoking Tuna 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 Tuna retains all its organoleptic and nutritional qualities intact. It contains no preservatives or other additional substances. INGREDIENTS: Tuna(Thunnus albacares) natural salt and smoke. ALLERGENS: Fish (tuna). PACKAGE: Vacuum-packed bag. ORGANOLEPTIC CHARACTERISTICS: Appearance: pleasant, Color. reddish, 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: 780/184, FATS: 1.0g, of which saturated fatty acids: 1.0g, CARBOHYDRATES: 1.0g, of which sugars: 1.0g, PROTEINS: 45.0g, SALT: 8.0g. MICROBIOLOGICAL CHARACTERISTICS (limiting reference values): CMBT: <5×10(6)cfu/g, ENTEROBACTERIACE: <5×10(3)cfu/g, STAPHYLOCOCKS COAGULASE: <5 x 10(2) cfu/g, SALMONELLA SPP: Absent/25g, LISTERIA MONOCYTOGENES: Absent/25g. CHEMICAL/PHYSICAL CHARACTERISTICS (limiting reference values): SALMONELLA: <100mg/kg.