Additional information
Packsize | 12/1 KILO CAN |
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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.
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.
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.
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.
This beautiful, versatile tuna is line-caught, processed when fresh, and packed in olive oil.
Based in Galicia, Spain, La Brujula conservas are regarded as some of the finest preserved seafoods in the world.