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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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AGOSTINO RECCA, ANCHOVIES, SALTED
If the meat of our anchovies is pink, don’t be surprised. This is the fishes natural color. Ours are fresh packed in salt the day they are caught.
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AGOSTINO RECCA, TUNA IN OLIVE OIL
Solid light Yellowfin Tuna fillets in pure olive oil with salt. Hand-packed. Product of Italy.
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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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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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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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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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CELEBRITY, CHUNK LIGHT TUNA
Tuna is naturally low in fat and cholesterol and rich in Omega 3 vitamins.
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CENTO, ANCHOVIES, FLAT
Flat filets anchovies in olive oil with salt added. Packed in Morocco. Semi-preserved.
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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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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, 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, 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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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, BABY SARDINES IN SPICY SAUCE
The sardine is fished at different times of the year, although that of September is the highest quality. For its preparation, it is steamed and packed in 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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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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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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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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ESPINALER, OCTOPUS IN OLIVE OIL
The Espinaler octopus is cooked to achieve its extraordinary texture. Later it is chopped to present it cut into slices and packed in olive oil or Galician sauce.
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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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ESPINALER, RAZOR CLAMS TRIMMED
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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ESPINALER, SCALLOPS IN GALATIAN SAUCE
The scallops are selected and steamed. It is made with scallop sauce, following the traditional recipe.
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FLOTT, TUNA IN OIL
Made from line caught yellow fin tuna, and packed in Sicily, Flott uses the best ingredients to have a superior product.
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FLOTT, TUNA IN OLIVE OIL
Solid light tuna seasoned with sea salt and packed in pure extra virgin olive oil. Try it in your favorite pasta salads, salad Niçoise recipe or simply on fresh Focaccia slice with freshly chopped onions, capers, parsley, and aged balsamic vinegar. Hand packaged in Sicily.
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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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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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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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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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JOSE GOURMET, OCTOPUS IN OLIVE OIL
Captured in the North East and Eastern and Central Atlantic, our octopus is mixed with two essential ingredients: olive oil and garlic, which give it a special aroma, keeping its original flavor unaltered. With low calories, the octopus is rich in vitamin B12, an active nutrient for brain function and memory performance.
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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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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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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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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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JOSE GOURMET, TUNA FILETS IN OLIVE OIL
The discovery of the sea by pre-historic men has coincided with the discovery of tuna. It is perhaps the species that we have known longer and more transversally across the planet. Caught in the eastern and western parts of the Atlantic Ocean and in the southeastern Pacific, our tuna is a high nutritional food product.
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JOSE GOURMET, SARDINES IN TOMATO SAUCE
Tomato and olive oil are two of the main characters of the best culinary tales. The selection and careful preparation of these ingredients guarantee the success of a good seasoning. Now add the leading actress, the sardine! Originating in the North East Atlantic and the Mediterranean sea, the sardine is caught at its best.
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JOSE GOURMET, SARDINES W/ LEMON & E.V.O.O.
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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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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JOSE GOURMET, SMOKED 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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JOSE GOURMET, SPICED OCTOPUS IN OLIVE OIL
The octopus is a delicious mollusc. Its consistency and soft texture make it a unique delicacy, unparalleled. What we propose is a spicy version of our octopus caught in the Atlantic Ocean. This irresistible combination with piri piri is so appealing that you will want to try this delicacy at every sunset.
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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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LA BRUJULA, CHIPIRON, SQUID IN OLIVE OIL
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.. The baby squid are fished from the Southern Atlantic ocean and are cooked and preserved in extra virgin olive oil. La Brujula baby squid is delicate in flavor, firm, and not rubbery.
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LA BRUJULA, MEJILLONES IN ESCABECHE, MUSSELS
Each tin contains 8-12 shucked mussels harvested from the Ras Gallegas (Galacian Estuaries) and packed in an escabeche pickling sauce of olive oil, vinegar, spices & salt. This product is known in Spanish as Mejillones Fritos en Escabeche. Fully cooked, they can be enjoyed right out of the tin with some crusty bread, or served as part of more complex Spanish tapas.