The Burro, also knownu under the name of gray carp, is a fishfresh water apprcut down for its cellardelicate and tasty. This product is neatcarefully selectedoperated and onfrozen for garato create a freshnessoptimal choir. Its soft texturere and its taste subtle in font an ideal choicel for a varietysummer of culinary preparationsnaries, that this either on a grilllade, in the kitchenvape soundheart or stew.
Description
Faq
Q: What is the difference between the Burro and the Gray Carp?
A: "Burro" can refer to a specific preparation, or a local variety. Clarification would be helpful.
Q: Does this fish have a lot of bones?
A: Like many river fish, it can have quite a few bones.
Q: How do I cook this fish?
A: Grilled, fried, or stewed.
Q: Is this a farmed or wild fish?
A: You should consult the label/information.
Q: What wine to serve with it?
A: A dry and fresh white wine.
Conservation
The burro must be kept in the freezer at a temperature of -18 ° C or less. To preserve its quality, it is recommended not to reconge a product that has already been thawed. Once open, burro should be consumed within two days of defrosting to guarantee an optimal taste experience.
Ingredients & nutritional information
Burro is composed exclusively of gray carp, without adding other ingredients. For 100 g of product, the nutritional values are as follows: approximately 120 calories, 20 g of protein, 5 g of lipids, including 1 g of saturated fats, and 0 g of carbohydrates. This fish is also an interesting source of omega-3, contributing to a balanced diet.
Burro / Gray carp
Regular price
€5,26
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