Seabass has earned its reputation as a palate pleaser. These loins are cooked in their own juice and served in flavorful Arbequina olive oil.

Alalunga Culture embraces the original ethos of curating careful and delicate selections of fish from the Cantabrian sea, but expands to use fish captured from sustainable aquaculture. Large size, availability through the year, and sustainability have encouraged Alalunga to partner with Aquanaria, an aquaculture farm hosting some of the most sought after seabass in the world.

TASTING: flaky, buttery, rich umami
PAIRING: oaky chardonnay, malt-forward beer, scotch
SERVING: atop a throne of risotto or paella, crusty bread and fresh vegetables
INGREDIENTS: Seabass (Dicentrarchus labrax), Arbequina EVOO, olive oil, spring mineral salt
CAUGHT IN: Canary Coast