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Smoked salmon specially cut into sashimi of an approximate thickness of 4 mm. A unique presentation that is only made by Ahumados Domínguez, perfect served on its own, as nigiri on a ball of rice, or accompanied by a splash of Mild Soy Salsa Fresca.
Ingredients
SALMON (Salmo salar), salt, sugar and natural smoke.
Production method: Aquaculture. Farming area: Norway.
Conservation
- In order for the Smoked Salmon Sashimi to maintain its perfect harmony of flavour, freshness and texture, it should always be kept at between 0 °C and 5 °C.
- It is advisable to store it in the lower part of the refrigerator, which is generally used to keep food fresh.
- Avoid bending the container or placing anything on top of it, no matter how light, because the pressure could change the original texture of the product.
- None of our products should be frozen because they lose a lot of their flavour, their texture is altered and their characteristically special nuances are modified.
- It is advisable to take the product out of the refrigerator just before it is going to be consumed; any part that is not going to be consumed should be put back in the refrigerator as soon as possible. This ensures that its full freshness is retained.
- Once opened, the best way to keep a Domínguez in perfect condition is to completely wrap it in cling film or aluminium foil.
- It should be kept out of direct sunlight.
- Once opened, consume within 5 days.
NUTRITIONAL INFORMATION
Energy value (KJ/Kcal)
941 KJ/ 226 Kcal
Fats
14,4 g
of which saturated
2,3 g
Omega-3 Acids
1,8 g
Carbohydrates
0,5 g
of which sugars
0,5 g
Proteins
23,5 g
Salt
2,2 g
Smoked Salmon Sashimi
10,85€ (72,33 €/Kg)
150 g tray.
Compra este artículo y obtén 32 Puntos - un valor de 0,32€
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Smoked salmon specially cut into sashimi of an approximate thickness of 4 mm. A unique presentation that is only made by Ahumados Domínguez, perfect served on its own, as nigiri on a ball of rice, or accompanied by a splash of Mild Soy Salsa Fresca.
Ingredients
SALMON (Salmo salar), salt, sugar and natural smoke.
Production method: Aquaculture. Farming area: Norway.
Conservation
- In order for the Smoked Salmon Sashimi to maintain its perfect harmony of flavour, freshness and texture, it should always be kept at between 0 °C and 5 °C.
- It is advisable to store it in the lower part of the refrigerator, which is generally used to keep food fresh.
- Avoid bending the container or placing anything on top of it, no matter how light, because the pressure could change the original texture of the product.
- None of our products should be frozen because they lose a lot of their flavour, their texture is altered and their characteristically special nuances are modified.
- It is advisable to take the product out of the refrigerator just before it is going to be consumed; any part that is not going to be consumed should be put back in the refrigerator as soon as possible. This ensures that its full freshness is retained.
- Once opened, the best way to keep a Domínguez in perfect condition is to completely wrap it in cling film or aluminium foil.
- It should be kept out of direct sunlight.
- Once opened, consume within 5 days.
NUTRITIONAL INFORMATION
Energy value (KJ/Kcal)
941 KJ/ 226 Kcal
Fats
14,4 g
of which saturated
2,3 g
Omega-3 Acids
1,8 g
Carbohydrates
0,5 g
of which sugars
0,5 g
Proteins
23,5 g
Salt
2,2 g
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