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The flavor of a fresh artichoke is incredibly hard to capture, but by popping these out of their jar, drizzling with olive oil and dusting on some flaky sea salt, it s the closest we’ve ever gotten to the fresh ones. We like ours on a board with a few conservas served next to an…
Straight out of the jar, these beans are really that good. We first tried them a la Camille Fourmont, of La Buvette, with just a drizzle of good olive oil, we used La Boella Flor, lemon zest and flaky sea salt. They are tender, flavorful, and soooo crave-able. Company: RosaraIngredients: Asturian Fava Beans, water, salt…
Olive oil poached lobster — anywhere, anytime. Really. Scout Canning preserves lobster claw, knuckle, and tail meat in a brightly flavored lemon infused olive oil. This lobster makes any meal instantly decadent, add it to a steak, on top of craft mac and cheese, or on top of a brioche for an instant lobster roll. We…
In the cold water of the Danish inlet Limfjorden, blámuslinger (blue mussels) grow slow to acquire a particularly fine taste and texture. Most of them are then shipped off to foreign kitchens but some we keep for ourselves. With a marinade of cold pressed rapeseed oil, apple vinegar, dill and fennel seeds, Fangst brings you…
Crave-able and classic. White tuna in olive oil from the iconic Basque producer, Ortiz. Delicious in mixed salads, or on toast with Dark Horse Fermented Dijon and a squeeze of lemon. Its impossible to discuss conservas from Spain and not talk about Conservas Ortiz. They are the benchmark producer of high quality, sea-to-can, powerfully flavored…
Brisling is a small fish that traditionally was landed in great numbers along the Scandinavian and Baltic coastlines. Commonly known as sea sprats these delicately flavored small fish are prepared by hand and considered a Nordic version of sardine. Fangst has uniquely prepared these by gently smoking the sprats with heather & chamomile, adding beautiful charred & floral notes….
Gently charcoal grilled squid is packed in a delcious ink sauce. Simple, creative and addictive. Use this to create effortless arroz negro that is so delicious, it really is like it s from another planet. From a remote village in Asturias, Spain comes the most exciting, new conservas project on the peninsula. Chef Abel Álvarez…
A lovely aperitvo, this rich and savory seafood pate can be smoothed on toasted, crusty bread with cucumbers, radishes or any snappy vegetable. Olasagasti is a Basque conservas producer, deeply rooted in both the Cantabrian and the Mediterranean seas. Salvatore Orlando first set foot on the shores of Getaria, in Gipuzkoa. He was sent from his native…
These razor clams are hand fished for purity, cooked over birch, beech and oak wood and canned in extra virgin olive oil. They retain that lovely sweetness that is only found in the freshest razor clams, with firm texture and a kiss of smokiness. From a remote village in Asturias, Spain comes the most exciting,…
Lightly roasted over oak, these sardine tails melt in your mouth. The soft smokiness enhances the rich texture of the sardine loin meat. From a remote village in Asturias, Spain comes the most exciting, new conservas project on the peninsula. Chef Abel Álvarez has reimagined how conservas can be produced. He selects the finest seafood from…
From the Iberian Peninsula, comes smaller producer Ramón Peña s take on the classic clams in brine. Featuring no dyes, preservatives, or any other additives during the careful cooking process, it is among one of the most respected brands in tinned seafoods. Ramón Peña is not only known as one of the highest quality conserva…
Wildfish Cannery works was founded in the tradition of Alaskan salmon preparation and practices that date back to the late 1890s. Seasoned with garlic, salt, and white pepper this is the non-smoked version and the truest essence of the iconic fish. Wildfish Cannery smokes and cans wild Alaska seafood, carrying on the craft and time-honored traditions…
If you’ve only ever had snappy green stems, prepare for an awakening. Grown in the Ebro River Valley in Navarra, this white asparagus is carefully buried in the ground every time it peaks its head out, keeping it delicately flavored and super tender. Once bathed in a light pickle, these massive spears have some of…
its remote location in the North Atlantic, clear waters, cool steady sea temperatures, strong currents and protected fjords make the Faroe Islands the perfect place for salmon. Here people have lived off the oceans for centuries and have strong traditions for respecting nature s resources. This is also reflected in high standards for sustainability in…
A staple in Basque cuisine, pickled guindilla peppers, known locally as Piparras show up on pintxos or as a snappy-tart counterpoint to rich stews. When we have friends over for dinner, we put them out on their own to snack alongside cured hams and salty cheeses. When we have friends over for brunch, they make…
Perhaps you ve never heard of jurels before, but these silvery skinned fish are similar to sardines in texture, but very mild in aroma and with a buttery taste. We think these jurels are the gateway to loving sardines. Also known as horse mackerel they are hand-selected before being toasted and placed in salted olive oil….
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