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.
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!
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.
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.
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.