Desalted Codfish Lomo Especial

Codfish Fillet Especial Giraldo, from the Premium line, is the selection of the central part of the cod fillet, divided and barbed into 2 pieces of 500g to obtain an easy-to-use product.

Chef’s Advice

We recommend cooking in cooking oil, in tempura, always checking that the temperature never exceeds 60°C.

Given the conformity of the fillet (3-4 fingers thick) this cut is also suitable for raw service or carpaccio.

What makes Giraldo cod special?

Hooked in the clear waters of the Faroe Islands and processed directly on board; Giraldo cod is cured for months in salt at a controlled temperature and cut into uniform parts to ensure even desalting and uniform taste. It is desalted only by customer order and only with ice water-which is why this cod can be called the cod of masters!

Origin
Iceland and the Faroe Islands

Typology
Desalted Codfish – Gadus Morhua

Packaging
Vacuum-packed, fresh, 1 kg

Specifications
Production method: fished in the Northeast Atlantic and Seabed of Iceland and Faroe Islands
Fishing method: hook and line
Ingredients: CODFISH (Gadus morhua), water, salt and preservative (E202)
Mode of storage: store between 0° and 5°C
Indications for use: once opened consume within 48 hours
Average nutritional values per 100 g: energy 251 kJ/ 60 kcal, fat 0.4 g, of which saturated fatty acids 0.3 g, carbohydrates 0 g, of which sugars 0 g, protein 14.1 g, salt 1.6 g
Business name and address: Bacalao Giraldo s.l. San Blas 7 Pol. Ind. Goiain 01170 Legutiano (Alava)
EC Stamp: ES 12.07908/VI EC.
Ingredients that contain allergens are highlighted in BOLD

Product label: indications on product information provided may vary due to changes made by manufacturers that may temporarily cause variations between the information on the website and the information on the products that are delivered. We therefore encourage you to check the information on the product label or pack before consuming or using the product.