"Dry salted Saithe- Pollachius Virens" Dried salted fish produced from saithe is the cheapest type. It has more flavour than dried salted fish that is produced from cod, and is used a lot in casseroles, bolinos and migas. Cut the fish into pieces. The skin can be removed before the fish is soaked in water, but it is easier to remove afterwards. Place the pieces in a bowl with plenty of cold water for 24 to 48 hours – the longer you soak the fish, the bigger and chunkier the pieces will be. It is a good idea to soak dried salted fish that is to be used in fried dishes longer than fish that is to be used in boiled dishes. If you are unsure, you can taste a little piece of the thickest part of the fish after it has been boiled for 5 to 10 minutes. It should have a mild salty flavour. Dried salted fish that has been soaked is perfect for freezing for later use. It may, therefore, be a good idea to soak a large quantity that can then be frozen.

"Dried Salted Skinless & Boneless SALTFISH", Dry Salted Skinless & Boneless is Naturally high in protein, Low fat and Sugar free. The perfect Caribbean Cuisine, once this dry cured and salted fish has been bathed and soaked to dissipate excess salt it will remain a good source of protein, low in fat and sugar free. Store in a cool dry place and avoid direct sunlight. To maintain product quality in warm conditions keep refrigerated.

“BACALHAU Dried salted codfish” This salted codfish contains spines and will be cut according to cut diagram. The number of cut portions may vary depending on the size of the fish. Before consumption, salted fish products must be desalted. The length of the desalting process depends on the thickness of the fish and on how long it has been cured, but is usually 48 hours. This is a huge source of Nutrition, energy, carbohyadrate.

"BACALHAU Dried salted codfish" This salted codfish contains spines and will be cut according to cut diagram. The number of cut portions may vary depending on the size of the fish.

Before consumption, salted fish products must be desalted. The length of the desalting process depends on the thickness of the fish and on how long it has been cured, but is usually 48 hours.

Morocco Apollo Sardines In Vegetable Oil - Are prepared from fresh sardines and mackerels of extra quality from the whole fishing ports of Morocco. These sardines are packed in vegetable oil and are considered among the best tasting sardines in the world.Is ready to eat. It is an ideal ingredient to be used for preparing flavourful fish curries, salads or pastas. It comes with an easy to open lid and can be stored for longer than fresh fish.

Titus Sardines In Sunflower Oil - Enjoy the classic taste of titus Sardine in sunflower oil, a household staple loved across Africa for its rich flavour and superior quality. Packed in nutritious sunflower oil, these sardines are tender, juicy, and ready to eat straight from the can or elevate your stews, sandwiches, and rice dishes.

Izidoro Chourico De Carne - the best flavour and the finest quality. which make perfect for everyday moments and new experiences and flavours. Very good in test. Izidoro products combine the best flavour and the finest quality, which make them perfect for everyday moments and new experiences and flavours.

"Buzzognaglia Di Tonno Callipo" is the part of the tuna fillet that lies close to the middle bone, the backbone of the fish. Its characteristic feature is its softness, which, combined with its good and intense flavour, makes buzzonaglia ideal for the preparation of tasty recipes. One of the easiest and quickest preparations to consume buzzonaglia is to combine it with pasta, combining it with cherry tomatoes and capers and adding other ingredients to taste such as Tropea red onion, black olives, grated lemon, and breadcrumbs. It is particularly rich in benefits for our organism, as it is rich in nutrients such as mineral salts, amino acids and vitamin A.