Ramon Peña
Garfish in Olive Oil
Harvested May to November in the Galician Rías, tender with bold umami
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FishNook Tinned Seafood Co.
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Regalis Foods
Golden Osetra Caviar
Conservas de Cambados
Gooseneck Barnacles 'Percebes' in Brine
Hand-cut from Galician sea cliffs, sweet between lobster and clam
Fangst
Greenland Halibut w/ Arctic Thyme
Deep-water halibut with Arctic thyme over barley and pickled shallot
Gueyu Mar
Gueyu Mar Chargrilled Hake Cheeks in Olive Oil
Hake cheeks, among the most prized cuts in Spain, grilled over embers
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Wildfish Cannery
Habanero Smoked Coho Salmon
Barnacle Foods habanero sauce with Alaskan bull kelp and mango
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Alalunga
Hake Cheeks "Cocochas" in Olive Oil
Slow-cooked hake cheeks from Bay of Biscay markets, rich and fatty
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Alalunga
Hake Cheeks "Cocochas" in Salsa Verde
Hook-caught Cantabrian hake cheeks in a parsley and garlic salsa verde
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Maruxaina
Hake Meatballs in Green Sauce
Hake meatballs in salsa verde: warm and spoon over crispy potatoes
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Fangst
Heather & Chamomile Smoked Sprats
Baltic sprats smoked over beech wood with wild heather and chamomile
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Female Rage Hot Sauce
Honey Garlic Carrot Hot Sauce
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ABC+
Horse Mackerel "Ravigote" Sauce
Caper and pickle ravigote on small carapau for an aged cheese tartine
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