Hake sausage fillet
Kallimanis hake is frozen on board immediately after being caught, preserving its natural freshness, taste and nutrients. Each packaging contains 530g of 100% cod fillets that are carefully cut in uniform proportions for consistent cooking results.
Hake is rich in protein and is a natural source of essential nutrients such as phosphorus and vitamin B12. When it comes to culinary versatility, cod rolls are a fantastic choice for baked or steamed recipes. Whether you prefer a healthy and light meal or are looking for options to incorporate into children's meals, cod rolls are an excellent choice.
Net Weight450g
Gross Weight530g
Nutrition facts
* Reference intake for an average adult (8400 kj / 2000 kcal) per 100g fresh product
Cod fish: Cod fish thrives primarily in frigid regions, where it prefers to inhabit the depths during the day and ascend to surface currents at night. It is renowned for its delicate aroma and dense white flesh.
KALLIMANIS fish is carefully selected with the utmost care and a deep-rooted understanding of Greek culinary traditions.
- No additives or preservatives
- Low in fat
- Rich in protein and vitamin B12
- Source of phosphorus
How to use
Stored at -18°C. To be cooked before consumption. May contain traces of other Fish, Molluscs, Crustaceans. Possible presence of small side bones of the fish.
To properly defrost your catch, follow these steps:
Take the catch out of the package and put it in a perforated container, over a deep bowl, which will collect the liquids.
Cover the dish with a wet towel or food-grade cling film and place it in the storage compartment of the refrigerator.
The catch has been thawed as soon as it has acquired its relative elasticity.
Ideally, the defrosting of the catch should be done at a temperature of up to 5°C in the preservation chamber of the refrigerator.
The violent thawing of catches e.g. with hot water, may destroy their texture and affect their taste.
Cook the product before consumption.
Possible presence of small soft bones in the fillets.
