Additional information
PACKSIZE | 2/31.75 OZ |
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Bahia de la Concha salted “Anchoa” start as white anchovies but are cured for 5 months in salt, giving the flesh a pinkish brown hue with a meaty texture and pure umami flavor. Named for the famous San Sebastian bay, Bahia de la Concha anchovies are fished strictly from the Cantabrian Sea in Northern Spain.
Razor clams are hand-harvested from the tidal flats in the region’s bays and estuaries. They are widely regarded as a delicacy.
The squid is stuffed with its own tentacles through a delicate and artisanal production process. It is cleaned by hand one by one and olive oil is added. A tender and delicious snack that surprises with its flavor and texture.
Word has it that the best sardines come from neighboring waters. From the Atlantic and Mediterranean, we get fresh sardines with a silver shine. Add quality olive oil to wine and dine! Olive oil has always been one of the desired partners in Portuguese cuisine, and only excellent ingredients can aspire to have memorable encounters with such a refined olive oil.
The scallops are selected and steamed. It is made with scallop sauce, following the traditional recipe.
The traditional abundance of mackerel in Portuguese waters, and its frequent intake has provided it with a special status at our table. Captured in the north-eastern Atlantic Ocean, this fish represents a food product which has attracted increasing interest, motivated by scientific evidence regarding its nutritional properties.