Octopus Espinaler is cooked according to the Galician tradition in order to achieve its extraordinary texture. Then it is cut up in pieces and packaged in galician style sauce. A food that is rich in proteins and low in fat.
weight: 115g. drained weight: 85g
El pulpo Espinaler se cuece al estilo gallego para conseguir su extraordinaria textura. Posteriormente se trocea para presentarlo cortado en rodajas y envasado en salsa gallega. Un alimento rico en proteínas y con un bajo nivel de grasas.
peso: 115g. peso escurrido: 85g
From the tiny fishing village of Getaria to the west, Cantábrian Anchovies are renowned for their delicate flesh and purity of flavor that balances both salinity and sweetness from the sea. These skinned and boned filets are processed by hand and packed in pure olive oil. We’ve never tasted a...
Cantabrian sardines artisanally prepared way in Getaria, a fishing village just south of San Sebastián. Yummy! 115gr
A traditional San Sebastián recipe of anchovies sautéed in garlic. Conservas Olasagasti is renowned for its artisan methods and high quality products. Packaged in an easy-open can ready to heat up and enjoy. 190grams
Bonito is very special small varietal of tuna found in the Cantabrian Sea. Schools of these streamlined fish flood the area in hunt of anchovies which perhaps makes them the best tasting tuna in the world. The white meat of the bonito is carefully cut and cooked in open caldrons...