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Chapadillo

19,50

FORMAT: Vacuum packed bags of 2 or 5 pieces.


BEST BEFORE DATE: 540 days from date of packing.


PRESERVATION: Lower than 20 degrees.


CHARACTERISTICS: Filets of Eel with the Spine in place with a touch of salt and treated to a smooth dehydration process which gives it a crunchy texture.

Shirayaki

11,90

FORMAT: Individual Vacuum Packed pieces.

 

BEST BEFORE DATE: 60 days from the date of packaging.

 

PRESERVATION: Between 0º and 5 ºC.

 

CHARACTERISTICS: Eel meat from specimens over 350g deboned, braised and vacuum packed.