FUMARA tuna fishburger g160
Regular price €5,99
Tuna yellow fin (Thunnus albacares) 84%, potato flake (dehydrated potatoes, emulsifier E471), sunflower oil, salt, garlic, chives 0.05%. Contains fish. It may contain traces of clams And shellfish
Steamed natural tuna fishburger to ensure the rich and natural flavor of the fish. Compared to traditional cooking, it is a delicate method that keeps the meat and all its precious nutrients unchanged. Without preservatives, flavors, dyes and additives, gluten free. Produced in Parma, Unesco creative city for gastronomy
Method of preparation: heat the Fishburger according to your preferred methods (see on the side of the package). Ready in a few minutes 2 minutes in the microwave at 800 Watt 2 minutes per side in a lightly greased pan 3.5 minutes under the grill
In the Parmesan dialect, fog is called fumära. It has always been an ingredient of Parmesan history, because it is in the Food Valley crossed by the Po that Foodlab brings the best salmon in the world, without ever freezing it, and processes it by hand, by expert artisans of taste.
And there is the fog, which mixes with the aromas of fine beech woods chosen to obtain a unique smoking. This is how a valuable product, called “il Fumara”: a name that is a hymn to the origins. He prepares it Foodlab, a family-run company in the province of Parma, Unesco Creative City for Gastronomy.
The idea is by Gianpaolo Ghilardotti who after a past from chef in the brigade of the starred Georges Blanc, begins the first product tests, convivial dinners with friends based on salmon set up in his garden.
It is for them that the chef cooks and builds a special oven to obtain a smoking different from all the others, and doses woods and times until reaching a round, Italian taste. Starry.
The pursuit of excellence then becomes business together with Gianpaolo's brothers, Francesco and Elisabetta, and nothing has changed since then: every time a Fumara is processed, smoked, served, it is as if it were destined for old friends, in the cordiality of a garden in the Lower Parma area.
In twenty years Foodlab has refined the method to obtain a smoked salmon with an irresistible taste and appearance: selecting the best fish from the northern seas and working it by hand, in search of the perfect balance that can enhance its flavor and texture.
In 2020 the result of the long work, Fumara: inside there are experience, passion, an intense path of experimentation and every phase of the Foodlab method. Fumara is therefore a precious range of smoked, natural, flavored Norwegian, Scottish and Wild Sockeye salmon and a steamed line in which we also include Swordfish, Tuna and Cod.