fillet steak
FILLET STEAK
Certainly the most valuable part of the stockfish, as it is free of bones and more fleshy. It adapts to all preparations, makes the dishes delicious and refined, with a light and delicate flavor. The rapier has unequaled characteristics thanks to the cold mountain waters with which it is soaked in two phases. The first lasts 24 hours, at the end of which the staff of Stocco & Stocco proceed with the pinning of the fish, which thus remains free of any bones. The second phase of immersion in running water continues for another ten days.
.Via Nazionale Rosarno (RC) 89025
Contact
39 349 329 2479
commerciale@tuttostocco.it
commerciale@tuttostocco.it