Description
Alalunga Seabass Bilbao Style features wild-caught European seabass loins prepared with garlic and cayenne pepper. This selection is a technical adaptation of the classic northern Spanish preparation known as Lubina a la Bilbaína.
Craft & Origin
The seabass is line-caught in the Cantabrian Sea during the peak season to ensure optimal fat content and muscle density. Alalunga utilizes a traditional Bilbao-style recipe, infusing Arbequina extra virgin olive oil with sliced garlic and small cayenne peppers to create a warm, aromatic base. The loins are hand-cut and packed with precision in Cantabria to prevent the delicate white flakes from breaking during the canning process. Every tin is numbered and traceable back to the specific fishing vessel and the date the catch was landed at the local auction. This small-batch method maintains historical culinary legitimacy without the use of artificial preservatives.
Flavor & Texture
Mild and clean with a gentle heat from the cayenne. The texture is tender and notably flaky.
How to Use
Serve slightly warm with Marcona almonds or alongside crusty bread to soak up the garlic-infused oil.
Why We Like It
This preparation successfully captures a complex restaurant-style dish using only high-quality traditional ingredients and sustainable fishing practices.
Technical Details
Size: 138g
Origin: Cantabria, Spain
Varieties: European Seabass (Dicentrarchus labrax)
Production Method: Hand-packed with garlic and cayenne
Dietary Notes: Gluten-free
Pairs With: Manchego, crusty bread, dry white wine