Constantinos Lombos de Bacalhau em Couvete - 1kg
This premium codfish of Portuguese origin is carefully selected and packaged in boxes that maintain the codfish's authentic texture, flavor, and aroma. With its juicy and tender meat, this cod loin is the ideal choice for those who seek practicality and sophistication in their meals. IngredientsCodfish and salt. Allergenic InformationGLUTEN FREE. Preparation RecommendationDesalting the cod is a necessary process to remove excess salt and hydrate the cod. Here's how to remove salt from the cod the right way to ensure a tender, flavorful cod dish:1. Start by washing the cod under running water to remove excess salt;2. Place the cod in pieces in a basin with water until covered and with the skin facing up;3. Keep the codfish in the refrigerator changing the water 3 to 4 times during the day, for one or two days. Storage While dry, the cod should be stored in its packaging in a cool place (between 0 and 7 ºC), and sheltered from light. After soaking, it can be eaten immediately or frozen. Never freeze cod until it is properly soaked. Nutrition Information: From a nutritional point of view, cod is a food rich in protein of high biological value and digestibility, with low fat and calorie content.
Constantinos Bacalhau Migas Salgadas Secas - 2.5kg
Paloco Salted and Dried Migas are made from fish from the Pacific region. They are salted and dried, which gives them a crunchy texture and an intense and remarkable flavor, characteristic of the fish from the region. Bacalhau bread crumbs are ideal to be eaten as a snack with a cold beer or dry white wine. They can also be added to hot dishes, such as risottos and pasta, giving a special and differentiated touch to the flavor. IngredientsPacific Paloco and Salt Allergenic InformationGLUTEN FREE. Preparation RecommendationIt is recommended to soak in cold water with 2 to 3 daily changes for 48 to 72 hours depending on size and taste. StorageStore tightly closed in the original package in a cool, dry place and avoid direct sunlight.