HQF exclusively selects the raw material that is fished in the seas of the Faroe Islands / Iceland, by small boats that fish by line and that stop in the sea for a few hours.
The fresh fish is delivered the same day to the factory on the ground which provides for salting and seasoning.
The fillets are salted with important salt, pressed and seasoned to the right point. According to an exclusive agreement with Icelandic fishermen, HQF chooses the fishing of the months of January and February when the fish has eggs in its lap and is therefore more tender.
The fillet arrives in the processing room where the upper part, called the heart, is sectioned, therefore the bacon and the tail are discarded.
At this point of processing the salty heart is soaked in stainless steel tanks with starting water at 1 ° C, the whole soaking line is located inside a large cell at 0.5 ° C. It is important to underline that the product, both salty and soaked, never undergoes thermal changes.
The heart is soaked for about 5 days, on the fourth day it is removed from the water and inspected by hand to check the Anisakis, if present it is removed with a knife. Immediately after it is put back to soak and at the end of the cycle it is drained for about 10 hours always at 0.5 ° C.
Subsequently packed with the unique HQF brand, the heart of the fillet undergoes the high pressure treatment H.P.P. which consists in bringing the already packaged product to a pressure of 6,000 bar for a time of 5 minutes.
The process takes place in a suitably sealed cylinder completely filled with water.
The high pressure treatment, in addition to a cleansing action (almost totally eliminates bacterial loads), compacts the meat and eliminates the Listeria risk and deactivates Anisakis.
It is a product sold exclusively by High Quality Food.
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Filetto di baccalà nostra selezione trattato in H.P.P. 1,3 kg ca l’uno (2pz) congelato
