{"id":758,"date":"2024-04-11T16:32:56","date_gmt":"2024-04-11T14:32:56","guid":{"rendered":"https:\/\/thekingfishcompany.com\/?page_id=758"},"modified":"2025-12-08T13:47:01","modified_gmt":"2025-12-08T12:47:01","slug":"top-and-bottom-loins","status":"publish","type":"page","link":"https:\/\/thekingfishcompany.com\/it\/prodotto\/top-and-bottom-loins\/","title":{"rendered":"Lombi superiori e inferiori"},"content":{"rendered":"

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Filetti superiori e inferiori<\/h3>\n

Porzioni perfette di ricciola. \nPriva di pelle, spinata e pronta per essere grigliata o fritto in padella dallo chef casalingo pi\u00f9 esigente.<\/p>\n

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2 porzioni di filetto per confezione<\/text><\/h3>\n

227 g per confezione<\/text><\/h3>\n

Spinato<\/text><\/h3>\n

Senza pelle<\/text><\/h3>\n

Sottovuoto in sacchetto a peso fisso<\/text><\/h3>\n

Surgelata<\/text><\/h3>\n

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Quando assaggerai la ricciola di The Kingfish Company, vivrai un'esperienza di freschezza deliziosa e di altissimo livello.\nAlleviamo i nostri pesci in condizioni ottimali, utilizzando solo mangimi sostenibili di altissima qualit\u00e0 e non utilizzando mai antibiotici, ormoni e nessun altro tipo di medicinale.<\/h3>\n

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E questa cura sembra trasparire dal gusto. Lavoriamo a stretto contatto con un gruppo selezionato di chef di alto livello per assicurarci che la qualit\u00e0 sia sempre eccellente e per esplorare e sviluppare i vari modi in cui Yellowtail pu\u00f2 contribuire a una squisita esperienza culinaria.<\/h3>\n

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Descrizione del prodotto<\/h3>\n

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Nome del prodotto<\/td>Lombi superiori e inferiori di coda gialla<\/td>\n<\/tr>\n
Formato della confezione<\/td>453 - 1360 g<\/td>\n<\/tr>\n
Pezzi per confezione<\/td>1<\/td>\n<\/tr>\n
Colli per cassa<\/td>7-20 pz<\/td>\n<\/tr>\n
Peso lordo del cassa<\/td>10,1 kg<\/td>\n<\/tr>\n
Peso netto del cassa<\/td>9,1kg<\/td>\n<\/tr>\n
Dimensione scatola<\/td>495 x 390 \u00d7 130 mm<\/td>\n<\/tr>\n
Strato singolo x Totale strati pallet<\/td>6 \u00d7 13<\/td>\n<\/tr>\n
Metodo di pescas<\/td>allevamento<\/td>\n<\/tr>\n
Origine<\/td>Paesi Bassi<\/td>\n<\/tr>\n
Conservazione<\/td>tenere in congelatore fino al momento dell'uso<\/td>\n<\/tr>\n
Shelf life<\/td>2 years<\/td>\n<\/tr>\n
Specie<\/td>Ricciola (Seriola lalandi)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_3\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" global_colors_info=\"{}\"][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_p_section fb_built=\"1\u2033 admin_label=\"Sezione\" module_id=\"ricetta\" _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_color=\"#02003a\" positioning=\"none\" z_index=\"3\u2033 da_popup_slug=\"ricetta\" da_disable_devices=\"off|off|off\" locked=\"off\" global_colors_info=\"{}\" da_is_popup=\"off\" da_exit_intent=\"off\" da_has_close=\"on\" da_alt_close=\"off\" da_dark_close=\"off\" da_not_modal=\"on\" da_is_singular=\"off\" da_with_loader=\"off\" da_has_shadow=\"on\"][et_pb_row _builder_version=\"4.24.3\u2033 _module_preset=\"default\" background_enable_image=\"off\" background_size=\"contain\" background_position=\"center_right\" width=\"90%\" max_width=\"2560px\" custom_padding=\"40px||0px||false|false\" locked=\"off\" global_colors_info=\"{}\"][et_pb_column type=\"4_4\u2033 _builder_version=\"4.24.2\u2033 _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.24.3\u2033 _module_preset=\"default\" header_font=\"Apoc-Apoc|100|||||||\" header_text_align=\"center\" header_text_color=\"#DBEFFF\" header_font_size=\"5. 5vw\" custom_margargine=\"5\".5vw\" custom_margin=\"||25px||false|false\" scroll_vertical_motion=\"0|71|71|100|2|0|-2\u2033 header_font_size_tablet=\"6vw\" header_font_size_phone=\"8.4vw\" header_font_size_last_edited=\"on|tablet\" global_colors_info=\"{}\" header_4_text_color__hover=\"#FFFFA9\u2033 header_4_text_color__hover_enabled=\"on|hover\"]<\/p>\n

Lombo di coda gialla affumicato con Dashi Gelee, finocchio confit e
Arancia rossa<\/h1>\n

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\"Per questa ricetta ho scelto il lombo inferiore e l'ho affumicato. Delicata e soda, con una consistenza burrosa, la pancia di ricciola \u00e8 ricca e grassa. Per bilanciare il gusto e la consistenza del pesce, l'acidit\u00e0 delle arance rosse e la freschezza del finocchio creano un antipasto leggero.\"<\/p>\n

Lo chef Nicolas Sintes\u00a0<\/h3>\n

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Ingredienti e preparazione<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\"1_2,1_2\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" max_width=\"1000px\" global_colors_info=\"{}\"][et_pb_column type=\"1_2\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.24.3\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|100|||||||\" text_text_color=\"#DBEFFF\" global_colors_info=\"{}\"]<\/p>\n

Ingredienti<\/span><\/p>\n

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Per il pesce:<\/strong><\/p>\n

    \n
  • 1 lombo inferiore di coda gialla<\/span><\/li>\n
  • 200 g \/ \u00be di tazza di sale<\/span><\/li>\n
  • 100 g \/ \u2154 di zucchero<\/span><\/li>\n
  • 1 scorza di arancia rossa<\/span><\/li>\n<\/ul>\n

    Per la gelee di dashi:<\/strong><\/p>\n

      \n
    • 1 testa di pesce<\/span><\/li>\n
    • 50 g \/ 1 \u00be tazze di finocchio<\/span><\/li>\n
    • 50 g \/ 1 \u00be di tazza di gambo di sedano<\/span><\/li>\n
    • 50 g \/ 1 \u00be di tazza di cipolla<\/span><\/li>\n
    • 1 guanto d'aglio<\/span><\/li>\n
    • 500 g \/ \u00bc di tazza d'acqua<\/span><\/li>\n
    • 30 g \/ 4 tazze di fiocchi di bonito secchi<\/span><\/li>\n
    • 2 g \/ 1 cucchiaino di agar agar<\/span><\/li>\n<\/ul>\n

      Per la guarnizione:<\/p>\n

      <\/strong><\/p>\n

        \n
      • 1 arancia rossa<\/span><\/li>\n
      • 1 finocchio<\/span><\/li>\n
      • 40 g \/ 1 ml di olio d'oliva<\/span><\/li>\n
      • 1 mazzetto di aneto<\/span><\/li>\n
      • finocchio di mare<\/span><\/li>\n<\/ul>\n

        [\/et_pb_text][\/et_pb_column][et_pb_column type=\"1_2\u2033 _builder_version=\"4.24.3\u2033 _module_preset=\"default\" global_colors_info=\"{}\"][et_pb_text _builder_version=\"4.24.3\u2033 _module_preset=\"default\" text_font=\"Apoc-Apoc|100|||||||\" text_text_color=\"#DBEFFF\" locked=\"off\" global_colors_info=\"{}\"]<\/p>\n

        Preparazione:<\/p>\n

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        Per il pesce:<\/b><\/p>\n

        Usare la pancia per questa ricetta.\nPreparare il composto di sale, zucchero e scorza d'arancia per ricoprire di sale la pancia della ricciola per 20 minuti.\nUna volta che il pesce \u00e8 stato marinato con il sale, sciacquarlo accuratamente.\nQuindi, affumicare il pesce usando una pistola da fumo per 10 minuti.\nTagliare a pezzi sottili prima di servire.\u00a0<\/span><\/p>\n

        Per il dashi:<\/b><\/p>\n

        Tagliate la testa a met\u00e0 e aggiungetela in una padella media con l'acqua, la guarnizione tritata e le scaglie di bonito. Cuocere a fuoco basso per 20 minuti. Passare in uno chinois e aggiungere l'agar agar, far bollire il composto per 2 minuti. Disporre una base di brodo nel piatto e far rapprendere la gelee in frigorifero.\u00a0<\/span><\/p>\n

        Per la guarnizione:<\/b><\/p>\n

        Rimuovere le primizie d'arancia e spremere le guarnizioni per estrarre il succo.\nMescolare con olio d'oliva per fare una vinaigrette.\nTagliare il finocchio in piccoli spicchi, sbollentarlo prima in acqua salata per fargli prendere colore, quindi metterlo nella marinatura di aceto.\nRecuperare le foglie di aneto.\u00a0<\/span><\/p>\n

        Per terminare il piatto:<\/b>:\u00a0<\/span><\/p>\n

        Disporre il pesce affumicato sulla delicata gel\u00e9e dashi e terminare con la guarnizione e la vinaigrette.\u00a0<\/span><\/p>\n

        [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ admin_label=”Section” module_id=”where-to-buy” _builder_version=”4.24.3″ _module_preset=”default” background_color=”#02003a” custom_padding=”0px||0px|||” da_popup_slug=”where-to-buy” da_disable_devices=”off|off|off” saved_tabs=”all” locked=”off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.24.3″ _module_preset=”default” background_enable_image=”off” parallax=”on” width=”100%” max_width=”2560px” custom_padding=”1px||1px||true|false” locked=”off” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.24.3″ _module_preset=”default” custom_padding=”5%|5%||5%|false|true” global_colors_info=”{}”][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” header_font=”Apoc-Apoc|100|||||||” header_text_align=”left” header_text_color=”#FFFFA9″ header_font_size=”5.5vw” custom_margin=”||25px||false|false” scroll_vertical_motion=”0|71|71|100|2|0|-2″ global_colors_info=”{}”][\/et_pb_text][et_pb_text _builder_version=”4.24.3″ _module_preset=”default” header_font=”Apoc-Apoc|100|||||||” header_text_align=”left” header_text_color=”#FFFFA9″ header_font_size=”5.5vw” custom_margin=”||25px||false|false” scroll_vertical_motion=”0|71|71|100|2|0|-2″ header_font_size_tablet=”6vw” header_font_size_phone=”8.4vw” header_font_size_last_edited=”on|tablet” global_colors_info=”{}” header_4_text_color__hover=”#FFFFA9″ header_4_text_color__hover_enabled=”on|hover”]<\/p>\n

        Dove si compra?<\/h1>\n

        [\/et_pb_text][et_pb_text _builder_version=\u201d4.24.3\u2033 _module_preset=\u201ddefault\u201d text_font=\u201dApoc-Apoc|100|||||||\u201d text_text_color=\u201d#FFFFA9\u2033 text_font_size=\u201d22px\u201d width=\u201d100%\u201d module_alignment=\u201dcenter\u201d locked=\u201doff\u201d global_colors_info=\u201d{}\u201d]<\/p>\n

        Contattaci per sapere la disponibilit\u00e0 nella tua zona.<\/span><\/p>\n

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