Description
Firm, flaky, and distinctively different from sardines, this tin of garfish in olive oil is as versatile as it is delicious.
These needle-like fish are harvested off the coast of Galicia between May and November after which they are hand-cleaned and presented skin-on, tails and loins intact awaiting the spotlight of your next seacuterie board. We recommend piling them high on toast with your favorite cheese and pickles, or folding them into any dish you’d cook with sardines; spaghetti with fennel and capers being one of our favorites.
TASTING: Firm, flaky, umami, bold
PAIRING: dry white wines, aged sheep’s cheese, tomato jam
CAUGHT IN: Galicia
INGREDIENTS: White Clams, Water, Salt