Japanese-Style Smoked Eel
Packaging : vacuumed packed
DLC : 45 days
Storage : Fresh (between 0 ° and 5 ° C)
Weight : Between 0.5Kg and 2Kg
Ingredients : Eel, natural smoking
Traceability Guarantee : Without Additive Without Preservative Without GMO < br data-mce-fragment = "1">
• Sweet saline fat enhanced by notes of olive wood, tasteless of mud.
• Crunchy texture.
• Without additives, preservatives and GMOs
A creation By DEHESA: Fished in the pure rivers of the Ebro, in a protected natural area, on the banks of the Mediterranean Sea, our eels offer a salty and silky fat in the mouth.
The house By DEHESA uses the technique of sacrifice of the Japanese eel, ikéjimé , which helps maintain the firm texture of live fish and prolong its shelf life. It involves working on live fish as they come out of the water by neutralizing the nervous system of the fish and emptying it of its blood. The ikéjime fish undergo a minimum of stress, and die almost instantaneously. A method that prevents death by asphyxiation, practiced in Europe. We then called on a local producer with one of the oldest eel smokehouses in Europe, to smoke the eels naturally in olive wood, which allows the mineral fat of the eel to be highlighted without leaving any taste. smoky predominantly on the palate
Price per kilo: $ 128. Contact firstname.lastname@example.org for the desired weight.