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Sea bream fillets

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The sea bream, among the most valuable and expensive fish, is classified among the so-called "lean" fish due to its nutritional characteristics (minimum fat content). As soon as it is caught, the gilthead meat is processed "by hand in Italy"; the processing phases begin with careful cleaning and thorough washing in abundant running water, evisceration, filleting and division into slices; the cooking phase follows, where the fish is cooked "in water and salt". At this point the sea bream meat is ready to be cut into fillets by expert hands, to then be "artisanally" sorted into jars, covered with low acidity olive oil, thus allowing them to be kept for a long time.

Price per kg €84.50


Sea bream (Sparus Aurata),olive oil (30%), salt.
Allergens: contains fish - fishery product

ENERGY     224 KCAL - 936 KJ FATS     14.0 g of which saturated fatty acids     2.55 g CARBOHYDRATES     0.0 g of which sugars     0.0 g PROTEINS     24.6 g SALT     0.97 g  * average values ​​per 100g of product
Immediately after fishing, the meat is "processed exclusively by hand in Italy", carefully cleaned and washed in plenty of running water, the entrails removed, finally filleted and divided into slices; we then move on to the cooking phase "in water and salt" and only afterwards skilled hands proceed to cut into fillets which are "artisanally" placed neatly in jars and covered with low acidity olive oil.

It is characterized by its white meat, with a delicate flavor among the most exquisite. Ideal as a single dish accompanied by raw, grilled or boiled vegetables.


From €69 worth of groceries.

In 48h directly to your home.

Buy serene you can reconsider.

Buy "smart", what you want in the quantities you want (even bottles).

0183780398 - ordiniprodotti@laportadeisapori.it

the fish

Immediately after fishing, the meat is "processed exclusively by hand in Italy", carefully cleaned and washed in plenty of running water, the entrails removed, finally filleted and divided into slices; we then move on to the cooking phase "in water and salt" and only afterwards skilled hands proceed to cut into fillets which are "artisanally" neatly placed in jars and covered with low acidity olive oil.

use it like this

It is characterized by its white and lean meat, highly prized, considered among the best in terms of quality and taste.

Ideal as a single dish accompanied by raw, grilled or boiled vegetables.

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