Produce deep frozen at -60º
BEATING WITH FLAVOUR
This was another of the “leftovers” retained by the fishermen, but has now become a fashionable product in the most cutting-edge haute cuisine. Its intensely dark colour, richly meaty texture and powerful flavour have already caught the attention of numerous chefs. It is normally filleted to be grilled or barbecued, but can also be salt-cured, stewed or casseroled.