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Nutritional Information Per 100g
|Fat - Total
|Fat - Saturated
King Snapper (Pristipomoides spp)
While efforts have been made to remove bones, the occasional bone may remain.
Store below minus 18°C. Once thawed, keep refrigerated below 4°C and consume within 48 hours. Do not refreeze.
To thaw place desired quantity of salmon portions in refrigeratr at below 4°C for approximately for 8 hours.