20-24 FEBRUARY 2023
DUBAI WORLD TRADE CENTRE

20-24 FEBRUARY 2023
DUBAI WORLD TRADE CENTRE

SMOKED BLUEFIN LOIN

2022 Exhibitor Products

SMOKED BLUEFIN LOIN

JC Mackintosh Hall: Shk Saeed 1 Stand: S1-J16
  • SMOKED BLUEFIN LOIN
  • SMOKED BLUEFIN LOIN
  • SMOKED BLUEFIN LOIN
SMOKED BLUEFIN LOIN SMOKED BLUEFIN LOIN SMOKED BLUEFIN LOIN
Excellent visual appearance with an attractive brownish colour. This carpaccio is very finely cut and looks like a tasty piece of fish. Lovely crisp appearance that suggests a high-quality product. The nose is very impressive, with lightly smoked aromas that are very inviting. Distinctive aromas with some woody hints and a note of tobacco. Persistent aromas that are typical of smoked tuna and make you want to take a bite. This carpaccio has an elegant, delicate taste that is very well balanced. Fine smoked taste that allows the flavour of the tuna to come through nicely. Delicious taste with all of its elements working harmoniously together. Texture This carpaccio has been very finely cut, which highlights the product beautifully. Thin, tender pieces of fish that melt in the mouth very nicely indeed. Crisp, transparent carpaccio that is not too sticky or too dry. SMOKE PROCESS NATURAL AND COLD SMOKE Smoked with Oak, beech and wine casks from Rioja Alavesa vineyard at 20ºC to 30°C. This cold smoke technique impregnates the smoke in the meat avoiding the cooking effect of higher temperatures used in other smoking methods and the loss of the innate qualities of the meat. FLAMELESS SMOKE We keep flames away the combustion process because fire produces phenols and benzopyrenes that give an unpleasant taste, as well as being toxic. The wood we use to produce smoke is kept incandescent without burning. THE PROCESS The total elaboration process lasts three days. First the tuna is marinaed for 24 hours with unrefined virgin salts and sugars. Then we begin to smoke it with several combustion processes. The smoke is changed every 40 minutes to produce a “clean smoke”. Then we mature the meat for 24 hours giving the smoke time to rest.
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