Chef Abel Alvarez connects his team with traditional Spanish fishermen, who use sustainable, ancient methods of catching juicy Albacore tuna. Select cuts are then grilled over live fires before being packed into tins of pure Spanish olive oil.
Martin, one of three founders of Fangst, spent many hours of his youth visiting Trout farms with his father, a biologist dedicated to the development of Danish aquaculture. This Juniper smoked, delicately textured fish is a reminder of that legacy, expertly seasoned with fragrant Lemon Thyme that elevates it from delicious to exceptional. This fish really shines when served atop a bit of crusty baguette with a glass of Chenin Blanc.
Bluefin tuna are caught fresh on the Spanish coast using an ancient, sustainable net method. The richest loin cuts are char-grilled to smoky perfection before being packed in floral Arbequina olive oil.
The richest, fattiest, most prized cut of bluefin tuna, straight from the belly. Expertly grilled over live hardwood-stoked fires and quickly packed in premium Spanish olive oil. With this one, simplest is best - a squeeze of lemon and sprinkle of sea salt is all you need.
Sardines fished from the cold waters off of Brittany, France and preserved with the always flavorful and aromatic Espelette pepper. A sweet, smoky and just slightly spicy bit of French Conserva that's perfectly at home alongside a bit of basque sheep's milk cheese and a crisp white wine.
Le Mouettes Sardines in Olive Oil w. Lemon Confit & Chilis
A bright and bold mixture of confit lemon and chilis mixed with sardines fished from the waters surrounding Brittany France and preserved at the Gonidec family cannery. A positively sunny tasting conserva best enjoyed alongside greens and a nice Chablis.
