Description
Alalunga Seabass in Olive Oil features loins of wild-caught European seabass preserved to maintain the integrity of the white fish. This selection represents a rare application of traditional canning techniques to a species typically reserved for fresh restaurant preparations.
Craft & Origin
The seabass is line-caught (hook and line) in the Cantabrian Sea during the peak season when quality is highest. Alalunga utilizes a precise manual process in Cantabria where the loins are hand-cut and cleaned to ensure the delicate muscle structure remains intact. The fish is preserved in high-quality olive oil which acts as a gentle medium to protect the flakes. Each tin is numbered and traceable to a specific vessel and landing date at local ports. This commitment to small-batch production ensures the fish is processed shortly after being landed to preserve its natural character without chemical additives.
Flavor & Texture
Clean and mild with a subtle buttery finish. The texture is firm yet yields into delicate flakes.
How to Use
Serve on a warm platter with Marcona almonds or flake over a bed of roasted Mediterranean vegetables.
Why We Like It
Tinned seabass is a technical rarity that showcases Alalunga’s ability to preserve delicate white fish with professional precision and full traceability.
Technical Details
Size: 138g
Origin: Cantabria, Spain
Varieties: European Seabass (Dicentrarchus labrax)
Production Method: Hand-packed loins
Dietary Notes: Gluten-free
Pairs With: Marcona almonds, roasted peppers, dry white wine