Coop

Fish Fondue

Price
CHF 74.90

Make this platter right for you...


Portions
Total 1200g (200g per person)

Choose meat cut and amount

Choose meat cut and amount

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 4.90 CHF/100g
Salmon fillet (without skin)
12.00 CHF 4.80 CHF/100g
Cod Back Fillet
11.00 CHF 4.40 CHF/100g
Shrimps
15.90 CHF 7.95 CHF/100g
Total 1200g 74.90 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

 

 

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.

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