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info@congelatspalamosa.com
Our Address
Polígon industrial camp de la Rutlla 2 17230 Palamós ( Girona) Spain
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We work with a first quality product, of national origin, we elaborate it in an artisan way and we will offer it to you, knowing that you are part of the most demanding sector of the gastronomy.
Frequently asked questions
Shop On The Busiest Day If You Want The Most Variety
However, if you want something very specific (like Opad or Mahi) or the widest selection of fresh, whole fish, then your best bet is usually Thursday through Sunday.
Raw fish and shellfish should be kept in the refrigerator (40 °F/4.4 °C or less) only 1 or 2 days before cooking or freezing. After cooking, store seafood in the refrigerator 3 to 4 days. Any frozen fish or shellfish will be safe indefinitely; however, the flavor and texture will lessen after lengthy storage.
- Sardines. “Sardines are one of the healthiest fish to eat because they’re very high in omega-3s,” says Gomer. …
- Mackerel. Mackerel is a good source of omega-3 fatty acids, says Sauceda. …
- Anchovies. …
- Salmon. …
- Herring. …
- Trout. …
- Tuna.
