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A recipe based on strips of different smoked products designed for inclusion in fillings or any type of salad.
Ingredients
SALMON (Salmo salar), COD (Gadus morhua), POLLOCK (Pollachius virens), sunflower oil, salt, sugar and natural smoke.
Salmon production method: aquaculture. Farming area: Norway.
Cod and Pollock caught in FAO area 27 (Northeast Atlantic). Fishing gear: trawls.
Conservation
- In order for the Assortment of Smoked Products to maintain its perfect harmony of flavour, freshness and texture, it should always be kept at between 0 °C and 5 °C.
- It is advisable to store it in the lower part of the refrigerator, which is generally used to keep food fresh.
- Avoid bending the container or placing anything on top of it, no matter how light, because the pressure could change the original texture of the product.
- None of our products should be frozen because they lose a lot of their flavour, their texture is altered and their characteristically special nuances are modified.
- It is advisable to take the product out of the refrigerator just before it is going to be consumed; any part that is not going to be consumed should be put back in the refrigerator as soon as possible. This ensures that its full freshness is retained.
- Once opened, the best way to keep a Domínguez in perfect condition is to completely wrap it in cling film or aluminium foil.
- It should be kept out of direct sunlight.
- Once opened, consume within 5 days.
NUTRITIONAL INFORMATION
Energy value (KJ/Kcal)
997 KJ / 239 Kcal
Fats
16,3 g
of which saturated
2,2 g
Omega-3 Acids
1,7 g
Carbohydrates
0,6 g
of which sugars
0,6 g
Proteins
22,6 g
Salt
3,9 g
Assortment of Smoked Products
59,95€56,95€ (56,95 €/Kg)
1 kg.
FREE SHIPPING FROM € 60 (PENINSULA)
DELIVERY BETWEEN 1 AND 3 WORKING DAYS (PENINSULA)
MAXIMUM FRESHNESS GUARANTEED
A recipe based on strips of different smoked products designed for inclusion in fillings or any type of salad.
Ingredients
SALMON (Salmo salar), COD (Gadus morhua), POLLOCK (Pollachius virens), sunflower oil, salt, sugar and natural smoke.
Salmon production method: aquaculture. Farming area: Norway.
Cod and Pollock caught in FAO area 27 (Northeast Atlantic). Fishing gear: trawls.
Conservation
- In order for the Assortment of Smoked Products to maintain its perfect harmony of flavour, freshness and texture, it should always be kept at between 0 °C and 5 °C.
- It is advisable to store it in the lower part of the refrigerator, which is generally used to keep food fresh.
- Avoid bending the container or placing anything on top of it, no matter how light, because the pressure could change the original texture of the product.
- None of our products should be frozen because they lose a lot of their flavour, their texture is altered and their characteristically special nuances are modified.
- It is advisable to take the product out of the refrigerator just before it is going to be consumed; any part that is not going to be consumed should be put back in the refrigerator as soon as possible. This ensures that its full freshness is retained.
- Once opened, the best way to keep a Domínguez in perfect condition is to completely wrap it in cling film or aluminium foil.
- It should be kept out of direct sunlight.
- Once opened, consume within 5 days.
NUTRITIONAL INFORMATION
Energy value (KJ/Kcal)
997 KJ / 239 Kcal
Fats
16,3 g
of which saturated
2,2 g
Omega-3 Acids
1,7 g
Carbohydrates
0,6 g
of which sugars
0,6 g
Proteins
22,6 g
Salt
3,9 g
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