top of page

Dried and smoked skipjack tuna flakes with the dark red meat removed

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 sin sangacho

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 8436566460026 / Case 18436566460023


WU002 KATSUOBUSHI ( Hana-katsuo) PREMIUM 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)

bottom of page