CAWOODS DRIED SALTFISH

Cawoods Dried Salted Ling Cutlets

Pack Size: 16 x 225g

Description: Traditionally dried and salted fish cutlets.

Ingredients: Ling

Scientific name: Molva Molva

Storage: Store in cool & dry place

Usage: Soak fish (Skin facing down) in basin with cold water for 24 hours. Change the water several times. The product will re-hydrate and de-salt. Cook to your recipe.

Additional Information:

Cawoods Dried Saltfish Cutlets

Pack Size: 10 x 400g

Description: Traditionally dried and salted fish cutlets.

Ingredients: Ling and Tusk

Scientific name: Molva Molva and Brosme brosme

Storage: Store in cool & dry place

Usage: Soak fish (Skin facing down) in basin with cold water for 24 hours. Change the water several times. The product will re-hydrate and de-salt. Cook to your recipe.

Additional Information:

Cawoods Dried Saltfish Cutlets

Pack Size: 16 x 225g

Description: Traditionally dried and salted fish cutlets.

Ingredients: Ling and Tusk

Scientific name: Molva Molva and Brosme brosme

Storage: Store in cool & dry place

Usage: Soak fish (Skin facing down) in basin with cold water for 24 hours. Change the water several times. The product will re-hydrate and de-salt. Cook to your recipe.

Additional Information:

Dried salted Skinless & Boneless Ling Fillets

Pack Size: 10kg

Description: Traditionally dried and salted Skinless & Boneless Ling fillets.

Ingredients: Ling

Scientific name: Molva Molva

Storage: Store in cool & dry place

Usage: Soak fish in basin with cold water for 2-4 hours. Change the water several times. The product will re-hydrate and de-salt. Cook to your recipe.

Additional Information:

Cawoods Dried and Salted Ling

Pack Size: 25 Kg

Description: Traditionally dried and salted Whole fish.

Ingredients: Ling

Scientific name: Molva Molva

Storage: Store in cool & dry place

Usage: Soak fish (Skin facing down) in basin with cold water for 24 hours. Change the water several times. The product will re-hydrate and de-salt. Cook to your recipe.

Additional Information: