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Traditional creamed salt cod - 90 g

Friuli-Venezia Giulia Local product
Azienda Cape Trieste
€ 6,50 VAT included
IVA 10 % - Net price € 5,91

90 g jar

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Description

Ready-to-eat fish (cod) spread

Production technology: Raw materials are delivered to the company's factory by selected and established suppliers. Raw materials are only accepted after careful inspection by specialised personnel and only if they meet all the required quality, hygienic and sensory characteristics. The raw materials may be temporarily stored under refrigeration, after which the product undergoes a visual check by specialised personnel before being sent for packaging.
by specialised personnel, in order to check its quality characteristics. The materials used for packaging are suitable for contact with foodstuffs in accordance with current legislation (Ministerial Decree 21.03.1973 and subsequent amendments, EC no. 10/2011 and subsequent amendments).

PHYSICAL CHARACTERISTICS:
PARAMETERS
Shape: SPALMABLE CREAM
Colour: White
Weight: GOURMET LINE- 150g - GLASS JARS- 90g and 250g - HoReCa LINE- 0.5,1,2 i 5 kg

CHEMICAL AND NUTRITIONAL CHARACTERISTICS
AVERAGE VALUE PARAMETERS per 100 g of product*
Energy value 2441kJ / 592 kcal
Fats 61.00 g

Samples are taken according to an internal sampling plan. The samples are analysed by a Sinal-accredited laboratory that is registered on the regional list of laboratories performing analyses in the context of self-control procedures for food companies.

INGREDIENTS:
Sunflower oil, STOCCAFISSO(Gadus Morhua) 30%, salt, spices and flavourings,
preservative: E-202 potassium sorbate
Origin: Norway.Catch area:FAO 27.Fishing method:caught at sea with nets and
longlines

Lactose-free and gluten-free

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Sardòne barcolano

The Sardòne barcolano is nothing more than a nickname for the Alice (Engraulis encrasicolus). It has an elongated, slender body, lacking the ventral ridge of rigid scales present in the sardine. The head is large, conical, pointed, with large eyes placed at the forward end of the head. The mouth is also large (more than in the sardine), wide to beyond the eye and is placed at the lower part of the head. The upper jaw is longer than the lower; teeth small and numerous. Scales are small and easily detached. The dorsal fin is fairly short, triangular in shape, inserted about halfway down the body. Pectoral fins are inserted very low near the ventral edge of the body and are narrow and elongated. The caudal fin is bilobed. The coloration is silvery on the flanks and whitish on the belly; the back is blue-green. (Taken from www.fishverygood.it)

Sardòni in savôr

This preparation uses the “barcolani” sardines caught in the waters of the Gulf of Trieste as raw material.

Salted sardines

This preparation uses the "barcolani" white-flesh sardines caught in the Gulf of Trieste with the “lampare” (boats equipped with fishing lights). The fish must be used very fresh, gutted, with or without head, and left to mature with the aid of salt.

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