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SPANISH WHITE ANCHOVIES IN VINEGAR

Authentic Cantabrian anchovies, packed in sunflower oil, they stand out for their size, their “al dente” texture and their garlic and parsley dressing. No artificial bleaching treatments.

They are a natural source of omega 3 oils.

Format

  • 1.000 gr. nett

CANTABRICO ANCHOVIES SERIE ORO

Cantabrico anchovies (Engraulis encrasicholus) from the spring season.

A bigger anchovie, clean and fleshy.

Format

  • 450 gr. nett

CANTABRIAN ANCHOVIES IN OLIVE OIL

We use the traditional species, Engraulis encrasicholus, from spring, the season where the fish has less fat.

Only the freshest and largest.

Lightly salted, tasty and natural.

Format

  • 1.000 gr. nett

Gildas

With authentic “piparra” (traditional Basque pepper) from Ibarra and anchovy or Cantabrian white anchovy.

Serve straight from the package, dressing to taste with olive oil.

Range

  • GILDA WITH CANTABRIAN ANCHOVY
  • GILDA WITH CANTRABRIAN WHITE ANCHOVY

Format

  • 2.100 gr. Nett
  • Aprox. 40 units per cube
  • 2-cube box
  • Metal display case available

FISH TERRINES

Wide variety of sea flavours and textures.

They stand out for their very natural and well-defined flavour.

Natural texture where you can feel the presence of the fish and the seafood.

They are ideal as a main ingredient for dishes and tapas, with sauces, vegetables… or as part of a side dish in fish dishes.

Range

  • SEA SCORPION
  • SPIDER CRAB
  • HAKE AND PRAWNS
  • ALBACORE TUNA WITH PIQUILLO PEPPERS (SPANISH SWEET AND HOT PEPPERS)

Format

  • 1.000 gr. Nett

CREAMS AND SOUPS

Natural and well-defined flavour.

You can reduce them for sauces or use as stock for rice dishes and paellas and even thin them out with fish stock.

Traditional textures.

Range

  • FISH
  • SEAFOOD

Format

  • 1.000 gr. Nett

PIPING-BAG PACKED FISH AND SHELLFISH BASES.

Ideal for preparing sides for fish dishes because they simplify the preparation of sauces, biscuits, jellies and creams to accompany and garnish.

Hundreds of uses such as stuffing for peppers, artichoke hearts, crepes, with phyllo pastry, on bread, as a garnish for fish dishes.

Range

  • SEA SCORPION
  • SPIDER CRAB
  • ALBACORE TUNA WITH PIQUILLO PEPPERS (SPANISH SWEET AND HOT PEPPERS)
  • BLACK-INK SQUID
  • TAPENADE

Format

  • 35O gr. Piping bag

How to use

  • 1/ Cut the desired width
  • 2/ Squeeze

BRANDADE

Recipe with cod, potatoes and olive oil.

Can be eaten cold, luke warm or hot as per the use to be given:

as stuffing for peppers, on toast, as a side dish, to make fritters, croquetas, etc.

Traditional recipe with no additives.

Format

  • 1.000 gr. Nett

SPIDER CRAB BASE

Traditional flavour.

Excellent for baking, with breadcrums and parsley (traditional use).

Surprising as filling for puff pastry, fish, peppers… Well-defined texture, leg flesh chunks and roe.

Format

  • 1.000 gr. Nett
Producto congelado

CROQUETAS AND FRITTERS

Battered with panko, crispier.

Fry at 170 ºC, from frozen.

Light and sticky white sauce.

Three presentations: 25-gram cylindrical croqueta, 18-gram round ball or 40-gram large croqueta

Range

  • SQUID IN ITS OWN INK
  • SCALLOP
  • SHRIMP
  • IBERIAN HAM
  • CHISTORRA SAUSAGE
  • CABRALES CHEESE
  • IBERIAN HAM WITH ASPARRAGUS
  • WAGYU
  • SPINACH AND CHEESE
  • BOLETUS AND TRUFFLE
  • COD
  • BEEF STEW

Format

  • 1.000 gr. Nett
  • Aprox. 40 croquetas (25 gr.)
  • Aprox. 54 balls (18 gr.)
  • Aprox. 25 croquetas (40 gr.)
  • 2-case box
Producto congelado

CRAB SHELLS FOR BAKING

Filled with nécora (local Spanish crab) and spider crab.

Made for grilling at 190ºC, from frozen.

Format

  • 1.000 gr. Net
  • Aprox. 25 units
  • 2-case box