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Description
xThese mackerel fillets are a true source of vitamins A, D and B2. Fish par excellence, with the soft flesh and the typical taste, it is preferred grilled in the oven or the barbecue, with a filet of lemon or simply marinated... Delicious!
Product informationThese mackerel fillets are a true source of vitamins A, D and B2. Fish par excellence, with the soft flesh and the typical taste, it is preferred grilled in the oven or the barbecue, with a filet of lemon or simply marinated... Delicious!
Country of Origin
France
FrozenSuitable for freezingSuitable for the microwave
Storage
24 hours in a refrigerator.
3 days in the refrigerator ice compartment
In the freezer at -18C until the date indicated on the packet
Do not refreeze after defrosting.
Preparation and Usage
Before use, rinse the fillets in cold water.
COOKING WITHOUT DEFROSTING
Steamer: Cook the fillets for 6 to 10 min in a steaming basket, covered and placed above a simmering court bouillon.
Oven: Preheat the oven to 210C. Place the fillets in a suitable dish on a bed of onions, add a mix of herbs and a little bit of white wine. Place it in the oven on middle shelf and reheat for the indicated amount of time. Traditional oven: 20 min - Fan oven: 15 min.
Frying pan or barbecue: Coat the fillet with oil. Cook for 5 to 8 min, on low heat, turning half way through.
Microwave oven (900W): Place the fillets in a suitable dish, cover and cook for 3 to 4 min for 2 fillets, turning half way through.
Court-bouillon: Place the fillets in a boiling court-bouillon. Once the water is boiling, cook for 5 to 8 min.
Package Type
Bag
Brand
Picard
Manufacturer
Picard France
Country of Packing
France
Return To Address
Consumer Information Picard Service : CS 30038 - 77797 Nemours Cedex - France
Typical Valuesper 100g
| Energy kJ | 1005 |
| Energy kcal | 242 |
| Fat(g) | 19 |
| of which saturates(g) | 4.4 |
| Carbohydrates(g) | 0.5 |
| of which sugars(g) | 0.5 |
| Fibre(g) | 0.5 |
| Protein(g) | 17 |
| Salt(g) | 0.75 |
Ingredients
Mackerel fillet (FISH), wild scomber scombrus caught by trawler using surrounding nets, lift nets, gill nets and similar from the North-East Atlantic (FAO 27), in the Norwegian Sea (II), North Sea (IV) and West Scotland (VI) subareas.
