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JOSE GOURMET, SPICED CALAMARI IN RAGOUT
With a taste of spices… pepper, clove, laurel, the simplicity of this recipe guarantees the qualities and freshness of the fish. Originating in the Atlantic and Pacific oceans, the squids selected to prepare this fish stew offer nutrients that bring added value to the general well-being and health of the consumer. An indispensable delicacy, if you have already savored it, and an absolute must if you haven’t!
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LA BRUJULA, CHIPIRON TINTA (SQUID IN INK)
Based in Galicia, Spain, La Brujula conservas are regarded as some of the finest preserved seafoods in the world. These Chiporones En Aceite Deloiva are the smallest most tender baby squid packed in their ink. The baby squid are fished from the Southern Atlantic ocean and are cooked and preserved in ink. La Brujula baby squid is delicate in flavor, firm, and not rubbery.
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AGROMAR, VENTRESCA IN OLIVE OIL
Long delicious flakes of Tuna Belly preserved in oil is much more flavorful than your standard tuna.
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ESPINALER, RAZOR CLAMS
The razor is shellfish in pure waters, at its optimum moment, to preserve all its properties. It is a product highly appreciated for its quality and texture.
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PORTOMAR, STUFFED SQUID IN SPICY SAUCE
Tender baby squid stuffed with their tentacles is slowly cooked in olive oil and covered with a handmade sauce made with fresh onion and tomato. This product has a spicy yet delicate flavor and natural texture.
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BAHIA DE LA CONCHA, BOQUERONES WHITE ANCHOVIES IN VINEGAR, RETAIL
Bahia de la Concha salted anchovies 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.
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JOSE GOURMET, SMOKED TROUT IN OLIVE OIL
Imagine the trout’s /habitat/, the purity of the crystalline water, its richness in oxygen. Imagine the best smokehouse, sharpened by handcraft tradition and guaranteed by technological means. Imagine the delicious olive oil coming into play to complete a spectacular combination. Imagine and keep on imagining, until the you have the opportunity to try it out!
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CENTO, WHOLE BABY CLAMS
Tender shelled white baby clams selected from premium quality fresh clams and cooked in their natural juices to preserve their fresh flavor, Cento Whole Shelled Baby Clams have no added preservatives versatile and appealing to the masses. The fact that the meat cooks in its own juices keeps it very flavorful for many different recipes.
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CELEBRITY, CHUNK LIGHT TUNA
Tuna is naturally low in fat and cholesterol and rich in Omega 3 vitamins.
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PIQUILLO PEPPERS W/ SWEET KOMBU, PORTO MUINOS
Wild harvested Galician kombu is packed with piquillo peppers for a vegetarian tinned treat. A family company with two generations at work collecting wild seaweed from the Galician coast of northwestern Spain where the Atlantic meets the Cantabrian sea. Porto Muinos combine underwater diving with coastal rock harvesting when the tide is low to bring a variety of seaweeds to market through regulated and sustainable means and with great respect for the coastal ecosystem they inhabit.
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CUOCO, PASTA SAUCE WITH SARDINES
From Palermo, this is the real stuff. Toss in pasta and you have the real Pasta with Sardine sauce.
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LA BRUJULA, SMALL SARDINES IN OIL
Hand filleted by local women in Galicia, Spain, La Brujula conservas are regarded as some of the finest preserved seafoods in the world. Their sardines are considered the best in class.
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ESPINALER, MUSSELS IN PICKLED SAUCE
The mussel is shellfish in the best rafts in the Galician estuaries. They are made with a unique marinade, made with totally natural ingredients.
