Smoked Eel Fillet 80gr
The eel is a key element of the Greek and more generally of the Mediterranean diet.
Its high nutritional value (rich in Ω3 fats) and its delicate taste make it an excellent product (DELICATESSEN).
The preparation process begins with cleaning the eels. This is followed by salting and smoking without preservatives and additives in a traditional oven.
In smoking, olive wood is used to ensure ideal temperatures and beech wood for excellent smoking. Smoking takes place at 90-95 °C and lasts approximately 35 minutes. After smoking, the eels remain in the oven at a lower temperature with natural smoke until they acquire their rich flavor.
Nutritional value
AVERAGE NUTRITIONAL VALUE PER 100g
Energy 1258kj/301kcal
Proteins 21.4g
Carbohydrates 0g
Fat 23.9g
Saturates 6.4g
Omega 3 fatty acids 4.1g
20:5 Ω3/Omega3 EPA 1441mg
22:6 Ω3/Omega3 DHA 1404mg
Sodium 0.9
STORAGE: 0°-4° C
