Fish Fondue

Price
CHF 75.55

Make this platter right for you...


Portions
Total 1200g (200g per person)

Choose meat cut and amount (Quantity may vary slightly)

Choose meat cut and amount (Quantity may vary slightly)

Meat type Quantity Price
Scallops
26.25 CHF 7.50 CHF/100g
Tuna Fillet
9.75 CHF 6.50 CHF/100g
Salmon fillet Label Rouge
0.00 CHF 4.95 CHF/100g
Salmon fillet (without skin)
12.12 CHF 4.85 CHF/100g
Cod Back Fillet
11.50 CHF 4.60 CHF/100g
Shrimps
15.90 CHF 7.95 CHF/100g
Total 1200g 75.55 CHF Total weight: 1200g


Product information

Freshness guarantee

Keeps for at least 1 days after receipt

Description

Preselection for ca. 6 persons (ca. 1'200g)

 

Raw materials origin

Salmon from aquaculture captured in Scotland scallops captured in the north-west atlantic ocean (Dredgen)

Yellowfin tuna captured in the pacific and indian ocean (hooks and longlines)

Shrimp from aquaculture captured in Vietnam

Note

Catering products must be collected in store

We make every effort to provide you with the exact quantities ordered. However, there might be slight variations in quantities and price as each order is freshly prepared for you.

 

 

ENJOY YOUR MEAL, SAFELY
Raw food like meat, poultry, fish and seafood naturally contain germs. If they are not prepared with strict hygiene rules in mind, they can cause nausea or even sickness. By respecting four simple rules, you can enjoy your meal without risking your health. Bon appétit!

 

WASH WELL
Germs can be transmitted by hand, a cutting board, cooking utensils and cleaning rags.
What to do?

  • Wash hands thoroughly with soap before and after preparing a dish, especially after handling meat, raw poultry, fish or seafood.
  • Thoroughly clean your counter top or work area as well as all utensils with warm water and soap, after each preparation step.

COOK THOROUGHLY
Germs in food survive in warm temperatures, especially poultry and ground meat.
What to do?

  • Cook meat, poultry, fish and seafood at a temperature of at least 70 °C.
  • Reheat already cooked food at 70 °C, at least.

SEPARATE
Germs in raw food can spread to other food during preparation.
What to do?

  • Always separate cooked and raw food:
    • For fondue chinoise, place the raw meat on a separate plate.
    • When grilling, do not put the cooked meat where the raw or marinated meat was placed. Serve it directly on a plate.
    • Never use leftover raw meat marinade, as a salad dressing, for example.
  • Raw meat, poultry, fish or seafood should not come into direct contact with other food.
  • Use different cutting boards and cooking utensils to prepare foods that will be cooked and those that are intended to be eaten raw.

REFRIGERATE
Germs in food multiply at room temperature.
What to do ?

  • Always store meat, poultry, fish and seafood in the refrigerator at a temperature below 5 °C.
  • Always keep cooked and perishable food in the refrigerator at a temperature below 5 °C.
  • Do not refreeze food that has thawed.
  • Store fresh or frozen food in the refrigerator or freezer immediately after purchase.
  • Follow storage instructions and expiry dates on food packaging.

Ratings

Average rating: 3.0 of 5 3.0 2 ratings and 2 reviews

  • from on
    Average rating: 5.0 of 5 5.0

    Sehr schöne Fischplatte. Kompliment an die Mitarbeiter der Fischtheke des Tägipark Wettingen. Hat alles super geklappt.

  • from on
    Average rating: 1.0 of 5 1.0

    Dommage de ne pas pouvoir commander un plateau en même temps que les courses... inutile de faire figurer le traiteur coop at home...