SMOKED BLUEFIN LOIN CARPACCIO

2022 Exhibitor Products

SMOKED BLUEFIN LOIN CARPACCIO

JC Mackintosh Hall: Shk Saeed 1 Stand: S1-J16
  • SMOKED BLUEFIN LOIN CARPACCIO
  • SMOKED BLUEFIN LOIN CARPACCIO
  • SMOKED BLUEFIN LOIN CARPACCIO
SMOKED BLUEFIN LOIN CARPACCIO SMOKED BLUEFIN LOIN CARPACCIO SMOKED BLUEFIN LOIN CARPACCIO
Overall, this is an excellent product with a successful balance between the sweetness of the fish and the smoky aroma. A delicious carpaccio with a well-balanced taste that highlights the flavour of the tuna. A high-quality product with appetising aromas of smoked tuna and a lovely tender mouthfeel. 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
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