Dried and smoked skipjack tuna flakes
Ingridients. Skipjack Tuna (katsuwonus pelamis) (Fish)100%.
Store in a cool,dry and dark place.Once opened keep the bag sealed for freshness and keep refrigerated.
Use within 7days.Packed in a protective atmosphere for freshness.
Produced in Spain.
Copos de bonito de vientre rayado seco y ahumado
Ingredientes. Bonito de vientre rayado (katsuwonus pelamis) (Pescado)100%.
Mantener en un lugar fresco y seco.Una vez abierto, mantener el envase cerrado para conservar su frescura y en el frigorífico.Consumir en los 7 días siguientes.Empaquetado en una atmósfera protectora para conservar la frescura.
Producido en España.
Package Information.
Method / Vacuum and filled with Nitrogen
Material / Plastic Bag PE/OP/PP
Dimention / W: 350 H: 460 D: 100
Unit Net Weight 500g / Unit Gross Weight 530g
Case Gross Weight 5260g =530 x 8pc + 1020g
Box Information
Size W: 600 H: 400 D: 400
Barcode Information
Unit 8436566460019 / Case 18436566460016
WU001 KATSUOBUSHI (Hana-katsuo) STANDARD 500g
How to make Katsuobushi DASHI stock
Boil 1L of water and put 40g of Katsuobushi and simmer for 1 min.
Turn off the heat and wait for 2-3 min.Drain Katsuobushi with
a sieve, and keep stock./Store the used Katsuobushi in the fridge
for making a second batch or for other cooking methods.Drain
excess liquid & refrigate used Katsuobushi to make a second
batch of stock. Use wihin 24 hours.Use as topping as well
Production method: Captured.
Fishing gear: Surrounding nets and lift nets.
Catching area: FAO34/51
Nutritional information per 100g
Energy 369Kcal/1563KJ
Fat 5.2g
of which saturates 1.7g
Carbohydrate <0.1g
of which sugars <0.1g
Protein 80.6g
Salt 2.8g / 0.3g (Dashi)