Home Food Products Fish & Seafood FVLFIL Räucherteufel pollock schnitzel spice/ripe 200g including hickory smoke, liquid 12 ml (concentrate)
FVLFIL Räucherteufel pollock schnitzel spice/ripe 200g including hickory smoke, liquid 12 ml (concentrate)
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FVLFIL Räucherteufel pollock schnitzel spice/ripe 200g including hickory smoke, liquid 12 ml (concentrate)

Availability: 5
ID: 137435
Product Code: ANEB071KRSKLPT
34.62€
(Ex Tax: 28.61€)
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Description
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Description
200 g pack (sufficient for seasoning approx. 4 kg fish), hickory smoke 12 ml bottle (enough for approx. 4 kg fish) Cut the pollock fillet (or other types of fish possible) into thin slices. Make a brine from the ingredients (water, salt and our pollock schnitzel spice plus hickory smoke liquid). After stirring it well, add the small and thinly cut fillet pieces. Now place the pollock schnitzel in the fridge and let it brew for 72 hours. To achieve optimal maturation, you should stir the raw material 2 times a day. After ripening, drain the pollock chips over a household sieve and squeeze it with your hand. Then put the finished pollock schnitzel in a lockable tin and pour it over with a little cooking oil. Ingredients: acidity regulator (E331, E330), table salt, dextrose, flavour enhancer (E621), preservative (E211), carriers table salt, dyes (E110, E124). May affect activity and attention in children. › See more product details; Product description Pollock schnitzel spice / ripe 200 g 200 g pack (sufficient for seasoning approx. 4 kg fish) cut the pollock fillet (or other types of fish possible) into thin slices. Make a brine from the ingredients (water, salt and our pollock schnitzel spice). After stirring it well, add the small and thinly cut fillet pieces. Now place the pollock schnitzel in the fridge and let it brew for 72 hours. To achieve optimal maturation, you should stir the raw material 2 times a day. After ripening, drain the pollock chips over a household sieve and squeeze it with your hand. Then put the finished pollock schnitzel in a lockable tin and pour it over with a little cooking oil. The pollock schnitzel can be eaten immediately. The shelf life of the finished pollock schnitzel is chilled at least 7 °C approx. 20 days. For every spice purchased, there is the exact instructions (recipe) with the amount of ingredients: acidity regulator (E331, E330), table salt, dextrose, flavour enhancer (E621), preservative (E211), carriers table salt, dyes (E110, E124). May affect activity and attention in children. The hickory smoke is added right at the beginning of the making of the brine and gives the lake and the fish in it an aromatic, smoky aroma. This product is made by burning hickory wood and subsequent condensation of the smoke in water. The hickory smoke is also great for making barbecue and BBQ sauces. For every bottle of hickory smoke purchased, there is the exact instructions with quantities of the ingredients. Bon appetite Ingredients: liquid smoke.; Product description Pollock schnitzel spice / ripe 200 g 200 g pack (sufficient for seasoning approx. 4 kg fish) cut the pollock fillet (or other types of fish possible) into thin slices. Make a brine from the ingredients (water, salt and our pollock schnitzel spice). After stirring it well, add the small and thinly cut fillet pieces. Now place the pollock schnitzel in the fridge and let it brew for 72 hours. To achieve optimal maturation, you should stir the raw material 2 times a day. After ripening, drain the pollock chips over a household sieve and squeeze it with your hand. Then put the finished pollock schnitzel in a lockable tin and pour it over with a little cooking oil. The pollock schnitzel can be eaten immediately. The shelf life of the finished pollock schnitzel is chilled at least 7 °C approx. 20 days. For every spice purchased, there is the exact instructions (recipe) with the amount of ingredients: acidity regulator (E331, E330), table salt, dextrose, flavour enhancer (E621), preservative (E211), carriers table salt, dyes (E110, E124). May affect activity and attention in children. The hickory smoke is added right at the beginning of the making of the brine and gives the lake and the fish in it an aromatic, smoky aroma. This product is made by burning hickory wood and subsequent condensation of the smoke in water. The hickory smoke is also great for making barbecue and BBQ sauces. For every bottle of hickory smoke purchased, there is the exact instructions with quantities of the ingredients. Bon appetite Ingredients: liquid smoke.; Pollock schnitzel spice / ripe 200 g 200 g pack (sufficient for seasoning approx. 4 kg fish) cut the pollock fillet (or other types of fish possible) into thin slices. Make a brine from the ingredients (water, salt and our pollock schnitzel spice). After stirring it well, add the small and thinly cut fillet pieces. Now place the pollock schnitzel in the fridge and let it brew for 72 hours. To achieve optimal maturation, you should stir the raw material 2 times a day. After ripening, drain the pollock chips over a household sieve and squeeze it with your hand. Then put the finished pollock schnitzel in a lockable tin and pour it over with a little cooking oil. The pollock schnitzel can be eaten immediately. The shelf life of the finished pollock schnitzel is chilled at least 7 °C approx. 20 days. For every spice purchased, there is the exact instructions (recipe) with the amount of ingredients: acidity regulator (E331, E330), table salt, dextrose, flavour enhancer (E621), preservative (E211), carriers table salt, dyes (E110, E124). May affect activity and attention in children. The hickory smoke is added right at the beginning of the making of the brine and gives the lake and the fish in it an aromatic, smoky aroma. This product is made by burning hickory wood and subsequent condensation of the smoke in water. The hickory smoke is also great for making barbecue and BBQ sauces. For every bottle of hickory smoke purchased, there is the exact instructions with quantities of the ingredients. Bon appetite Ingredients: liquid smoke.
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