The Geitonas family has over 27 years experience in breeding eel and is a member of the Sustainable Eel Group since 2010.
The eel is smoked in the traditional way in small batches. Following the salting, the eel is exposed to the heat from the burning of the olive and citrus wood at about 130 degrees Celsius for 40 minutes and then exposed for a further 2 hours to oak wood for the smoking at 90 degrees Celsius (subject to the fish size). The result is a blissfully tasting natural product, rich in Omega 3 proteins without conservatives or artificial flavourings.
Produced by: V. Geitonas & Co Ltd
Keep refrigerated at 0-4oC
|Typical value||Per serving (80g)||Per 100g|
|Energy Content (kcal)||–||301|
|- of which saturates (g)||–||6.4|