preserved fish – Íberos Gourmet

Relanzon (Needle) x 5

Íberos Gourmet — Mon, 10 May 2021 12:08:37 +0000

The Relanzon is an oily fish similar to sardines and mackerel.

It is distinguished by its pointed shape, hence the name “marlin”.

Relanzón is a fish with a long tradition in many towns along the Cantabrian coast, such as Bermeo or Santoña.

As it is an oily fish, it stands out for its contribution to a healthy and balanced diet.

Ventresca de Bonito del Norte x 3

Íberos Gourmet — Mon, 10 May 2021 12:02:24 +0000

The white tuna belly is, due to its texture and flavour, one of the most appreciated parts of the white tuna.

Traditional canned tuna belly from sustainable fishing.

On the day of the catch, the white tuna are cleaned and the belly fillets are packed one by one with our specially selected olive oil to enhance their flavour.

During a maturation process of at least 2 years, our ventrescas are supervised by our master canners to select when they are at the optimum point of texture and flavour, so that you have an excellent quality product on your table, with an unmistakable flavour and texture.

Bonito Costera High Restoration x 3

Íberos Gourmet — Mon, 10 May 2021 11:56:35 +0000

Gourmet canned white tuna, freshly caught and packed the same day it is caught. Enjoy at home a high restoration product. Albacore tuna, better known as white tuna, is a blue fish with an intense flavour and smooth texture.

Albacore tuna produced by the Santoña 1960 canning company is caught in the Cantabrian Sea. It is between 50 and 90 cm in size and is characterised by its metallic dark blue back. The catching season usually begins in June and ends in September. It is fished with boats using traditional gear, live bait and trolling, fishing gear that is respectful of the marine resource and sustainable fisheries management.

TRADITIONAL NATURAL PROCESSING

Once caught, the white tuna or albacore tuna is taken to the factory where it is quartered. The tuna is cut into loins for subsequent cooking in salted water (brine). Once cooked, it is left to cool to begin the cleaning process. The tuna is opened, the central bone is removed, it is cut in four and the skin is cleaned until it is white. The last step is to pack it in its corresponding format, adding pure olive oil. It is then hermetically sealed and autoclaved to guarantee its flavour and the perfect preservation of the product for years without additives.

Cantabrian anchovies

Íberos Gourmet — Mon, 10 May 2021 11:53:45 +0000

The terms Boquerón and Anchovy are often confused, depending on the area, the same product is called in one way or another.

In the northern area, Anchovy is the name given to the product that has been prepared using the salting process, whereas the word Boquerón is used when it is prepared using vinegar.

In the case of this reference, when the anchovies are cleaned, they are placed in baths or maceration vats with vinegar and water for marinating, then we start to call it Boquerón.

Finally, it is bathed in extra virgin olive oil.