Smoked sole is presented in a smooth fillet with an intense smoke, much appreciated by true connoisseurs. The spine is removed, and the fillets are cut to the size of the can and canned with the skin facing up, drizzled with clear, shiny olive oil. It is an extremely delicate fish, lean, fat-free and with high levels of omega-3. As it becomes an adult, the sole begins to live on the ocean floor lying on one side, such that one eye remains directed downwards.
Sole is excellent for those looking for a light meal, as this fish goes well with salads or brown rice. It is an excellent combination with almond butter and cooked vegetables to arouse the interest and curiosity of the palate. Pairs well with light white wines.
SUGGESTION – RECIPE BOOK:
«CONSERVAS – 45 RECEITAS NUMA VIAGEM AO MUNDO»
China – Dan dan noodle with sole seasoned with Sichuan pepper
Índia – Macher jhol: Bengali fish curry with sol.
Sole (53%), oil, salt.
Store at room temperature in a cool, dry place.
INSTRUCTIONS FOR USE
Ready for consumption. Consume on opening day.
5 years after production.