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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.
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IASA COLATURA, ANCHOVIE JUICE
One of the most treasured and special ingredients of Campania is colatura di alici. Its roots date back to ancient Rome where it was known as garum. The deep brown elixir is made by hand, using only natural ingredients and without adding any preservatives. Colatura is the liquid obtained by ageing the anchovies in a controlled environment for 9 to 12 months during the anchovy curing process. The resulting extract then aged for 3 to 4 years in oak wood barrels before being filtered and bottled. Colatura is rich with the flavors of the sea and anchovy flavor.
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LA MONICA, SEA CLAM JUICE
One of the most common uses for clam juice is as a cooking liquid for seafood dishes. Some chefs also use it as a substitute for fish stock, which can get expensive. A dash of juice from a clam may also be added to foods for a hint of a briny flavor without an overwhelming sense of seafood. Some savory cocktails also call for it. One popular clam juice product combines it with tomato juice for use as a mixer in drinks.
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ORTIZ, WHITE TUNA IN EVOO, JAR, RETAIL
A delicious favorite, this Ortiz “Atún Claro” yellowfin tuna is preserved fresh in gourmet olive oil with sea salt. Popular across the world for its meaty texture, high-quality yellowfin tuna is an incredibly flavorful addition to salads, sandwiches and your favorite tapas recipes. Sourced primarily from the west coast of Africa, Ortiz line-catches each yellowfin individually and prepares it by hand using traditional methods.
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LA MONICA , CHOPPED CLAMS
These Cape May Ocean Clams are cold water washed and screened to produce high-quality clams for an affordable addition to your next recipe. La Monica takes great pride in their chopped clams and clam juice providing the finest product available to the foodservice, industrial and retail trade. One of the advantages of buying canned clams is that the retort process (high temperature and pressure) which is used to reach commercial sterility also makes the clams very tender. This process breaks down the firm texture of clams and makes them much more 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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AS DO MAR, TUNA IN OLIVE OIL, ITALY
This beautiful, versatile tuna is line-caught, processed when fresh, and packed in olive oil.
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SAVEURS DE LA TERRE, SNAIL SHELLS
Empty escargot shells. Fill with burgundy or helix escargot. Great for entertaining.
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ESPINALER, BONITO TUNA IN OLIVE OIL
The light tuna is caught in the best fishing grounds. Its healthy qualities make it a highly valued delicacy.
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ACME, SMOKED TROUT FILLET
This is full-flavored, freshwater Smoked Brook Trout fillet. This item is Kosher.
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MUSSELS, SWEET KOMBU, PORTO MUINOS
Pescatarians delight in this combination of wild harvested Galician mussels with kombu seaweed in bravas sauce. 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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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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JOSE GOURMET, SARDINES IN E.V. OLIVE OIL
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.
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ESPINALER, BABY SQUID IN OLIVE OIL
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.
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FLOTT, VENTRESCA IN OLIVE OIL
Also known as ‘Toro’, Ventresca is the belly of the Yellowfin tuna, rich, smooth and utterly delectable. Hand-packed in fine Sicilian olive oil, Flott’s Ventresca Tuna in Olive Oil can be a gourmet snack or a delightful meal.
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CENTO, SARDINES, BONELESS, SKINLESS
Sardines are named after Sardinia, the Italian island where large schools of these fish were once found. While sardines are delightful enjoyed fresh, they are most commonly found canned, since they are so perishable. With growing concern over the health of the seas, people are turning to sardines since they are at the bottom of the aquatic food chain, feeding solely on plankton, and therefore do not concentrate heavy metals, such as mercury, and contaminants as do some other fish.
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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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JOSE GOURMET, SMALL SARDINES IN OLIVE OIL
Our small sardines are fished in the Atlantic and Mediterranean oceans and bring alone all the quality of fresh fish. After that, a refined and carefully prepared mixture is added, they go through the smoking chamber, and premium quality olive oil is added as well.
This mouth-watering delicacy will make your taste buds tingle, accompanied by a glass of delicious Portuguese wine and friendly company at the table.
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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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CENTO, WHITE CLAM SAUCE
Rich, flavorful clam sauce. Made with clams and extra virgin olive oil. Ready to eat, just heat and serve
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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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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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BAHIA DE LA CONCHA, ANCHOA BROWN ANCHOVIES IN SALT
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.
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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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JOSE GOURMET, MACKEREL FILETS IN OLIVE OIL
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.
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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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ESPINALER, BONITO TUNA IN PICKLED SAUCE
The light tuna is caught in the best fishing grounds. Its healthy qualities make it a highly valued delicacy.
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LA BRUJULA, VENTRESCA IN OLIVE OIL (TUNA BELLY)
Long delicious flakes of Tuna Belly preserved in oil is much more flavorful than your standard tuna.
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PORTOMAR, SPANSH RAZOR CLAMS IN BRINE
Razor clams are hand-harvested from the tidal flats in the region’s bays and estuaries. They are widely regarded as a delicacy.
