Maruxaina
Salmon and Hake Meatballs in Tomato Sauce
Spoon these Galician two-fish meatballs and their sauce over pasta
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Maruxaina
Spoon these Galician two-fish meatballs and their sauce over pasta
Maruxaina
Wild-gathered volandeiras washed up to six times in a real sofrito
Maruxaina
Firm, meaty yellowfin packed as solid loins, built for a tuna salad
Sardinha
Steamed pilchards with a bright lemon note, made for buttered toast
Jose Gourmet
Rio Coura trout tinned the same day it's harvested, with a lemon slice
Wildfish Cannery
Black cod cheeks cut at sea, smoked, then packed in Jersey cow butter
Wildfish Cannery
Hook-and-line black cod cold-smoked over hardwood, best in rice bowls
Calma & Chicha
Raft-farmed Galician mussels in a garlic and bay leaf escabeche
Calma & Chicha
Stir 14 to 18 queen scallops and their tomato sauce into warm rice
Ar De Arte
Diver-caught Galician navajas, mild and tender in a little salt water
Wildfish Cannery
Belly cut from rare white king, hook-and-line caught and hand-packed
Jose Gourmet
Hand-boned chub mackerel in mustard-curry with chili, best over rice
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