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FLASHSALE
Garfish in Olive Oil, Ati Manel, Portugal
Regular price
$9.00
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Ati Manel revives traditional Portuguese canning with a focus on lesser-known, sustainably sourced fish. Garfish (Belone belone) is long, needle-like, and silver-skinned—firm in texture and bold in flavor, somewhere between sardine and mackerel.
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PRODUCER: Ati Manel
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ORIGIN: Portugal
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FISH VARIETY: Garfish (Belone belone)
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PREPARATION: Whole garfish are cleaned, cooked, and preserved in Portuguese olive oil
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TEXTURE: Firm and flaky with satisfying bite
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FLAVOR PROFILE:
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Aromas: Saline, fresh oil, and coastal brine
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Palate: Bold, rich, and slightly metallic with an umami-driven depth
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Finish: Clean and savory with lasting salinity
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PAIRINGS:
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Prosecco, Etna Bianco, or dry Txakolina
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Aged sheep’s cheese, marinated peppers, or olives
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Bright herbal condiments or aioli
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SERVING SUGGESTIONS:
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On grilled toast with piquillo peppers
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Quick-battered and fried, finished with lemon
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As part of a tinned fish board with briny accompaniments
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INGREDIENTS: Garfish, Olive Oil, Salt
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CAUGHT IN: Iberian Peninsula
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NOTES:
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State of California Proposition 65: This product may contain substances known to the state of California to cause cancer, birth defects, or other reproductive harm
-
Distinctive, bold, and versatile—this tin brings depth to any seacuterie spread.
Regular price
$9.00
Ati Manel revives traditional Portuguese canning with a focus on lesser-known, sustainably sourced fish. Garfish (Belone belone) is long, needle-like, and silver-skinned—firm in texture and bold in flavor, somewhere between sardine and mackerel.
-
PRODUCER: Ati Manel
-
ORIGIN: Portugal
-
FISH VARIETY: Garfish (Belone belone)
-
PREPARATION: Whole garfish are cleaned, cooked, and preserved in Portuguese olive oil
-
TEXTURE: Firm and flaky with satisfying bite
-
FLAVOR PROFILE:
-
Aromas: Saline, fresh oil, and coastal brine
-
Palate: Bold, rich, and slightly metallic with an umami-driven depth
-
Finish: Clean and savory with lasting salinity
-
-
PAIRINGS:
-
Prosecco, Etna Bianco, or dry Txakolina
-
Aged sheep’s cheese, marinated peppers, or olives
-
Bright herbal condiments or aioli
-
-
SERVING SUGGESTIONS:
-
On grilled toast with piquillo peppers
-
Quick-battered and fried, finished with lemon
-
As part of a tinned fish board with briny accompaniments
-
-
INGREDIENTS: Garfish, Olive Oil, Salt
-
CAUGHT IN: Iberian Peninsula
-
NOTES:
-
State of California Proposition 65: This product may contain substances known to the state of California to cause cancer, birth defects, or other reproductive harm
-
Distinctive, bold, and versatile—this tin brings depth to any seacuterie spread.