Fresh herbs and garlic enliven these buttery, flaky seabass loins, preparing them to dance out of their can and onto your plate.

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: nutty, garlic, herbal, rich
PAIRING: pinot noir, brown ale, negroni
SERVING: pecorino, pasta in need of a sauce, sweet peppers
INGREDIENTS: Seabass (Dicentrarchus labrax), Arbequina EVOO, basil, pine nuts, garlic, spring mineral salt
CAUGHT IN: Canary Coast