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JOSE GOURMET, CODFISH IN OLIVE OIL & GARLIC
To talk about cod is to dive in a deeply rooted tradition in Portugal. For a long time, only salted and dried cod deserved full attention. But enthusiasm for canned food started to increase gradually. Caught in the North East Atlantic, the cod we use to prepare our cans is paired with olive oil and garlic, thus preserving the traditional combination of this Portuguese dish.
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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.
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PORTOMAR, OCTOPUS IN OLIVE OIL
GALICIA IS BORDERED TO THE NORTH BY THE CANTABRIAN SEA AND BY THE ATLANTIC OCEAN ON ITS WEST. IT HAS OVER 1000 MILES OF COASTLINE. THE ATLANTIC COAST IS CHARACTERIZED BY RIAS, RIVER VALLEYS THAT HAVE BEEN CLAIMED BY THE SEA. Thanks to the Atlantic Ocean’s currents, these estuaries waters are among the richest and productive on the planet. The bounty of these waters makes Galicia the source of the finest conservas, preserved seafood, in the world.
Portomar is in Vilagarcía, the heart of the Ria de Arousa. It is a privileged place in Galicia for harvesting and preserving the most exquisite seafood. All products are prepared with 100% natural ingredients, without additives, colorants or preservatives.
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PORTOMAR, MUSSELS IN PICKLED SAUCE
The Rias Galegas region is one of the most important repositories of phytoplankton in the world and one of the best places to cultivate mussels. These farmed mussels come from the Galician Rias D.O.P. The seed is cultivate on ropes suspended from batea, rafts of eucalyptus lattice, for a year until they reach harvest size. These premium mussels are lightly fried and packed in the typical regional sauce made with vinegar and a paprika marinade.
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PORTOMAR, SPANISH COCKLES IN BRINE
Cockles are collected by hand on the beaches of the Galician coast at low tide. Because of the richness of the waters, their flavor is unbeatable. They are seasoned only with sea salt.
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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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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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IASA, GRILLED BRANZINO (ITALIAN SEABASS), CANNED
Europeans have long prized branzino, known as Mediterranean seabass, for its white, flaky flesh. Delicious and light, it is ubiquitous throughout the Mediterranean and growing in popularity in America.
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LA MONICA, SCUNGHILLI, SLICED CONCH
The Scungilli is a large mollusk with spiral shells, found along the Italian shoreline. Out of the can, LaMonica Scungilli are delicious in salad with sun dried tomatoes, olives, and capers. Simmered in marinara sauce, hot tomato sauce or wine sauce, Scungilli are great over pasta or risotto. Finely chopped, these LaMonica canned Scungilli are perfect for conch fritters!
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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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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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CENTO, RED CLAM SAUCE
Red ripe tomatoes mixed with fresh clams and a special blend of spices make Cento Red Clam Sauce a savory and zesty Italian style recipe. With no added preservatives, this sauce is ready to heat, serve and enjoy.
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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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LA BRUJULA, SARDINES IN OIL
Based in Galicia, Spain, La Brujula conservas are regarded as some of the finest preserved seafoods in the world.
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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.