![]() ![]() ![]() This product must be consumed after soaked and cooked. Product Details Deliciously firm with large white flakes, it holds up well during cooking and retains its unique salt flavor. The most advanced techniques and industrial capacity provided - as five cold rooms (3 cooling and two freezing) with a capacity of 2,800 m3 and three tunnels drying cod with capacity for 21 tons / 52 hours - allows Ilhamar to endow with an excellent daily production capacity. Its main activity is the import, processing, drying, packaging and marketing of dried cod and salted green and related species and derivatives of cod. Salt cod can be baked or poached or used in fishcakes or stews.Ī company with strong presence in international markets, laboring in its own facilities, with 2,200 m2 of covered area and 3,800 m2 of open area. To rehydrate salt cod ( bacalhau in Portuguese), soak it in cold water for 48 to 72 hours and change the water frequently. Keep it refrigerated respecting temperatures between 0 and 7*C. ![]()
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