AED 7

Description

Traditionally cured over eight weeks and Awarded 1-Star by the Guild of Fine Food.
Perfect for: Starter for 6 - 8 people, Main Course for 2 - 4 people, Making 8 - 12 Fish Cakes.
Portuguese Bacalhau, Spanish Bacalao or Italian Baccala. High Protein, High Quality Shetland Seafood.
Line caught from 'sustainable' stocks around Shetland. Caught by small, Shetland and Scottish fishing boats, landed in Shetland.
Packed with provenance, including the name of the catching vessel on the pack, and details of how to track it. Stored at ambient temperatures in your store cupboard - for up to 9-months.

Product description ------------------- As featured in James Martin's new book, "Islands to Highlands". Each 250g pack contains cuts of the finest skinned and d cod fillet. Awarded 1-Star by the Guild of Fine Food: "Classic looking piece of re-hydrated salt fish, dense in texture though with a nice and meaty texture. Still retaining the cod flavour, perfect as the main ingredient of a bacalao influenced dish" To cook: Soak for 24 hours (or as guided by recipe) to re-constitute, changing the water once during the soaking process. Slowly boil for about 25 minutes in the second soak, then change the water half way through the boil. Slow food, at its very best! Can be frozen. Ingredients: Cod Kosher Salt (No caking agents) As seen in the May 2016 edition of Delicious Magazine: The freshest fish, from the cleanest sea. Caught by family-owned Shetland and Scottish fishing boats in UK waters from sustainable stocks of cod. Landed in Shetland following short trips to sea and hand filleted and lovingly salted and dried. Ingredients ----------- Cod, Koshering Salt P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Directions ---------- Soak for 24 - 36 hours, or as directed by recipe See more ( javascript:void(0) )

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250g Shetland Salt Dried Cod Fillet

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