The Ricciola Fillets in olive oil are processed by hand in Sicily. Ricciola is a very valuable fish, the lean meat is compact and has a very delicate flavor. Cooked using the ancient method of boiling in water and coarse-grained sea salt from Trapani and preserved in fine olive oil. Tips for use: Excellent second course accompanied by seasonal vegetables or a nice boiled potato salad. The amberjack fillets are also perfect as an appetizer. Once the package is opened, keep it in the fridge covered with a drizzle of oil. Packaged in a 200 gram glass jar. These amberjack fillets are handcrafted with the utmost care in the selection of the raw material and in the quality of the processing process. The ambergs are cleaned by hand and without chemicals. Once cleaned and cooked in salted water, the fish are filleted and placed by hand in glass jars with olive oil, without the addition of preservatives or flavor enhancers. Technical sheet * Production province: - Palermo * Ingredients: - Amberjack, Olive Oil, Salt. * Net weight: - 200 grams.