SMOKED FISH
Formats:
Traditional smoked Cantabrian anchovy 400-500 gr.
Approximately 80 fillets
Expiration: 4 months fresh (0-5ºC)
18 months frozen (-18ºC)
Traditional smoked North sardine 400-500 gr.
Approximately 20 fillets
Expiration: 5 months fresh (0-5ºC)
18 months frozen (-18ºC)
