Carpaccio di Gambero Rosso & Gobetto auf einem weißen Teller

Lachsfarbenes Garnelen-Carpaccio auf weißem Teller

Carpaccio di Gambero Rosso & Gobetto in Nahaufnahme

Carpaccio di Gambero Rosso & Gobetto

Name: Carpaccio di Gambero Rosso & Gobetto
Brand: HONEST CATCH
SKU: 10078
Price: 15.99 EUR
Availability: OutOfStock

ready for portioning

15,99 €*

290,73 € / kg

This carpaccio is a mix of thin slices of Gambero Rosso and Gambero Gobetto. The interaction of the shrimp results in a sweet, full taste with a unique texture.

Sashimi quality – suitable for raw consumption

Catching under strict conditions to protect stocks

Sweet, full-bodied taste with a unique texture

Variants:

55 g

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Product description

Make it easy for yourself.

First let the carpaccio thaw. In the next step, drizzle it with an olive oil of your choice. Finally, you can garnish it with spices and enjoy it just like in a restaurant.

Perfect for:

Appetizer

Dinnerpartys

Time shortages

Make it easy for yourself.

First let the carpaccio thaw. In the next step, drizzle it with an olive oil of your choice. Finally, you can garnish it with spices and enjoy it just like in a restaurant.

Perfect for:

Appetizer

Dinnerpartys

Time shortages

Ingredients

Variant: 55 g

Ingredients : Shrimp

Allergens : Crustaceans

Defrosting instructions :

Thaw at room temperature shortly before consumption (approx. 1 hour).

You can find out everything about our defrosting instructions here.

Storage & Shelf Life :

Store this product in the freezer at at least -18°C. We guarantee a best before date of 3 months after delivery. You can find the exact best-before date on the product label.

Nutritional table (per 100 g)

Calorific value (kJ/kcal)	334 /66.8
Fat (g)	0.6
- of which saturated fatty acids (g)	0
Carbohydrates (g)	0
- of which sugar (g)	0
Protein (g)	19.2
Salt (g)	0

Origin

The carpaccio consists half of Gambero Rosso ( Latin: Aristaeomorpha foliacea ) and Gambero Gobetto ( Latin: Plesionika edwardsii ). Both are caught in the Mediterranean (FAO 37.2.2).