Description
Alalunga European Hake in Salsa Verde features line-caught hake preserved in a traditional green sauce. This preparation is a technically demanding translation of a classic Basque coastal dish into a shelf-stable format.
Craft & Origin
The European hake is caught with sustainable hook-and-line gear in the Bay of Biscay. Alalunga utilizes specific cuts of hake tail, which are trimmed and simmered in a house-made salsa verde consisting of onion, garlic, parsley, and hake fumet (broth). Unlike mass-produced conservas, this sauce is emulsified with Arbequina extra virgin olive oil to achieve a rich, aromatic consistency. The fish is processed by hand in small batches in Cantabria shortly after being landed at local markets. This manual precision is necessary because hake flesh is significantly more delicate and prone to breaking than tuna or oily fish.
Flavor & Texture
Aromatic and herbal with a moreish, savory depth. The texture is tender and flaky.
How to Use
Warm the tin gently and serve with boiled potatoes, rice, or crusty bread to capture the sauce.
Why We Like It
Alalunga is one of the few producers capable of canning delicate white fish with this level of structural integrity and culinary complexity.
Technical Details
Size: 138g
Origin: Cantabria, Spain (Bay of Biscay)
Varieties: European Hake (Merluccius merluccius)
Production Method: Hand-packed with house-made hake broth and Arbequina EVOO
Dietary Notes: Gluten-free
Pairs With: Boiled potatoes, crusty bread, Grüner Veltliner