Magnosa
GEOGRAPHICAL ORIGIN
Indo-Pacific
MANUFACTURING PROCESSES
whole
FORMAT
Magnosa
GEOGRAPHICAL ORIGIN
Indo-Pacific
MANUFACTURING PROCESSES
whole
FORMAT
cooking
- Grilled: cut in half, with herb butter or extra virgin olive oil – 5–6 minutes per side
- Steamed: whole for 10–12 minutes, ideal for delicate dishes
- In a pan: the extracted pulp can be sautéed for 3–4 minutes with white wine and parsley
- Baked: gratinated with lemon breadcrumbs for 8 minutes at 190°C
- In broth: the carcasses are excellent for stocks and aromatic bisques
Preparation tips
- Cut the back before cooking to make it easier to open.
- It can be grilled, boiled or steamed
- The pulp is compact and very tasty, excellent for cold dishes, pasta, finger food and seafood main courses
Recipes
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