Organoleptic characteristics: Taste: Characteristic of tuna in olive oil Color: Characteristic, absence of pieces of skin, scales or bones Consistency: Compact with the presence of pieces and bits
Organoleptic characteristics: Taste: Characteristic of tuna in olive oil Color: Characteristic, absence of pieces of skin, scales or bones Consistency: Compact with the presence of pieces and bits
Giestal tuna is a Portuguese specialty. The tuna is fished in the Azores islands in the open sea, processed fresh and put with olive oil in order to leave all the taste and fragrance of real freshly caught tuna
Delicius anchovy fillets in olive oil are prepared with very high quality blue fish that is preserved in olive oil and left to mature for months and months. The can is available in the 46 gr format.
Clams (Venus gallina) and their natural broth, Water, Salt, Acidity regulator: citric acid, Contains shellfish, May contain traces of crustaceans, Made in a facility that also uses fish and products containing gluten
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