Alalunga
Albacore Loins w/ Caramelized Onion & Green Pepper
Numbered tins of same-day albacore with slow-cooked onion and pepper
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Artesanos Alalunga Cantabrian Conservas
Artesanos Alalunga embodies the passionate vision of brothers Alvaro and Pablo from Santander, who left their careers to create exceptional seafood conservas from the bounty of Spain's Cantabrian Sea. Their commitment to sustainability, seasonality, and tradition shines through in every meticulously handcrafted tin, each individually numbered to provide complete traceability from sea to table.
This distinguished collection showcases sustainable seasonal catches from the Bay of Biscay prepared and preserved within hours of reaching shore and rare seafood delicacies that highlight the richness of Cantabrian culinary heritage. By limiting production and focusing on quality over quantity, Alalunga preserves both exceptional seafood and the future of the fisheries that sustain their artistry.
Experience the extraordinary richness of hake cheeks in Navarresian olive oil—a rare delicacy with just one cheek available per fish, offering melt-in-your-mouth tenderness that's perfect with just a sprinkle of flaky salt. Savor the authentic taste of the Basque Country with Bonito del Norte in Abuela Huidobro's garden-fresh tomato sauce, ideal over creamy rice or paired with a chilled White Rioja. For a study in luxurious texture, try the Tarantello cut of albacore tuna belly—a silky, fat-enriched section that's milder than traditional ventresca and caught during summer's peak season.
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Alalunga
European Hake in Salsa Verde
Biscay hake in a classic merluza en salsa verde, great in grain bowls
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Alalunga
Bonito Del Norte in Abuela Huidobro's Tomato Sauce
Bay of Biscay albacore simmered in Abuela Huidobro's tomato sauce
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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
Cantabrian Mackerel Fillets in Olive Oil
Sous vide Cantabrian mackerel, traced by tin number, best on toast
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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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Alalunga
Hake Loins in Olive Oil
Warm the tin in hot water, then spoon sous vide Biscay hake over rice
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Alalunga
Bonito Del Norte "Tarantello" Tuna Belly in Olive Oil
Tarantello, the meatier belly cut behind ventresca, tinned same day
Alalunga
Seabass, Bilbao Style w/ Garlic & Cayenne
Sous vide Canary Coast seabass with garlic and cayenne, best in pasta
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