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: 240 H: 350 D: 80
Weight Control
Unit Net Weight 100g
Unit Gross Weight 117g
Case Gross Weight 2144g =117g x 12pc + 740g
Box Information
Size W: 600 H: 200 D: 400
Barcode Information
Unit 8436566460064
Case 18436566460061
WU004 KATSUOBUSHI ( Hana-katsuo) PREMIUM 100g
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: FAO34/51/71.
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)