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Plump and meaty mussels fried in olive oil and pickled in sauce. Hand-selected and easily identified by their iconic orange radiance. 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 conservas. There is a reason they are so iconic –…
If we are going to offer an ingredient as common as peeled tomatoes, it can only be because we believe we have discovered the absolute best incarnation of it. Since the 1930s, La Catedral De Navarra has been perfecting the art of preserving tomatoes, identifying the ideal heirloom varietals for the local climate and vine-ripening…
This Ontario Trout with Dill is the quintessential Scout Canning product. Responsibly farmed North American trout is combined with dill, cold-pressed sunflower oil, and a bit of salt, embodying the Scout Canning ethos on tinned fish. Preparing this Ontario Trout with Dill is as easy as opening the can. Scout Canning supplies tinned fish you’ll…
Grilled and hand peeled, these peppers are preserved in vinegar and whole cane sugar preserving their sweet and robust flavor. They’re great straight out of their jar, with cheese, grilled meats, or in contrast to a salty anchovy. Unlike our La Catedral de Navarra Pimientos del Piquillo, these peppers are served in small slices rather than whole. …
The best restaurants in the hill towns of Rioja are famed for having one Chef dedicated to the art of fire-roasting and peeling piquillo peppers. The balance of smoke and sweet & the silky but firm texture earn these peppers a spot on the roster of Spain’s most perfect ingredients. These are elegant enough to…
These Premium cockles are hand packed and treated in a few hours in order to maintain all the natural properties, then boiled, size selected and packed. Espinaler began as a small tavern in Barcelona in 1896. Over time Espinaler has evolved into a household name in Catalunya, not only serving their seafood delicacies but also…
Belly of light tuna fished at the best fishing grounds. A healthful, highly valued delicacy. Caught during summer months, when they are near the Cantabric sea. It’s known for its tender meat and mellow texture. This product is boiled then preserved in just oil and salt. Espinaler began as a small tavern in Barcelona in…
Razor shells are a long slender shellfish harvested by hand in the cool waters of Galicia. Known as ‘navajas’ in Spain, these clams are rich and meaty, with a firm bite. Our favorite way to serve them is sautéed in garlic and olive oil with a loaf of fresh bread to soak up the juices….
Desired by both tapas and sashimi chefs alike, red tuna is derived from the bluefin–considered the most sought-after of this particular fish. Olasagasti keeps it simple: salt and olive oil are the only other ingredients besides the tender filets. Olasagasti is a Basque conservas producer, deeply rooted in both the Cantabrian and the Mediterranean seas….
Vintage. Sardines. From Calvados, Galicia. Ridiculously delicious, and because of being vintage? totally unique and rare. Unlike other brands, but similar to wine labels, these sardines have a vintage to indicate the year they were packed. Women have traditionally been the keepers of the craft. Known for their dexterity and expertise, women have passed down the…
Wildfish Cannery works was founded in the tradition of Alaskan salmon preparation and practices that date back to the late 1890s. Caught on hook and line in the North Pacific, this well-marbled fish is treated with delicate Alderwood smoke that makes room for the strength of its natural flavor. Wildfish Cannery smokes and cans wild Alaska…
This spiced calamari in Ragout from Jose Gourmet is an instant way to experience traditional Portuguese calamari. Try it directly from the can or heated in a frying pan, and served with rice or a side salad. The ragout is composed of tomato pulp, sunflower oil and spices (onion, parsley, red pepper, wine, ground cloves…
Those who know, know. Not only can midnight-black squid ink bring a dramatic color shift to your sauces, pasta and even bread, but it is renowned for infusing an eye-opening lusciousness to dishes. In Spain, they say, you can tell when someone has eaten ink-enriched paella or fideos for the first time by the color…
These butter-soft fillets are the pride of the ancient Spanish fishing community of Puerto de Burela. Tender yet plump, they are carefully packed in olive oil in a handsome tin that elevates any seafood pantry. Check out this simple and bright recipe using white tuna belly & winter citrus. Company: Conservas de CambadosIngredients: white tuna, olive…
Sushi connoisseurs let other people drench slices of tuna loin in soy sauce, smiling to themselves while tucking in to the premium, fat-marbled belly of the fish. Ventresca is that same unctuous slice known as “toro” in Japanese cuisine. Olasagasti, in the Basque Region, ever so gently warms the tuna belly in extra virgin olive…
Simple, classic and utterly delicious. This yellowfin tuna packed in olive oil is super delicate, mild, and perfect for flaking into any salad. 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…
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