Lightly spiced with fresh cayenne peppers and delicate slices of garlic, these buttery, flaky loins of seabass are simple, but hauntingly delicious.

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: spice, garlic, umami, silk
PAIRING: pinot noir, rioja, agave cocktails, pilsner style beer
SERVING: manchego, pasta in need of a sauce,
INGREDIENTS: Seabass (Dicentrarchus labrax), Arbequina EVOO, cayenne pepper, garlic
CAUGHT IN: Canary Coast