Hake Tails in Salsa Verde, Artesanos Alalunga, Spain
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
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DECANT Napa - 2999 Solano, Napa, CA
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Napa CA 94558
United States
Hake Tails in Green Sauce, Artesanos Alalunga, Spain
Artesanos Alalunga is a small, family-run project sourcing line-caught fish from the Bay of Biscay. Committed to sustainable practices, they only use hake caught with a hook, selecting each cut with care and purpose. This tin features tender hake tails simmered in a traditional Basque-style green sauce of garlic, parsley, and onion.
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PRODUCER: Artesanos Alalunga
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ORIGIN: Cantabrian Sea, Spain
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FISH VARIETY: European Hake (Merluccius merluccius)
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PREPARATION: Trimmed hake tails are gently simmered in a green sauce made with hake broth, garlic, onion, parsley, and Arbequina EVOO
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TEXTURE: Soft and flaky, with tender muscle and natural moisture from the broth
-
FLAVOR PROFILE:
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Aromas: Fresh parsley, slow-cooked garlic, and light fish broth
-
Palate: Herbal, savory, and clean—layered with olive oil and mild sweetness from the onion
-
Finish: Delicate and lingering with a soft briny note
-
-
PAIRINGS:
-
Grüner Veltliner, Txakolina, or hop-forward beers
-
Dry gin, vermouth, or herbaceous white vermouth cocktails
-
Goat cheese, pickled vegetables, or fresh crudités
-
-
SERVING SUGGESTIONS:
-
As a warm main over rice or white beans
-
Flaked onto toast with lemon and sea salt
-
Served cold with potato salad or alongside a green herb salad
-
-
INGREDIENTS: European hake, onion, hake broth, Arbequina EVOO, garlic, parsley, spring mineral salt
-
CAUGHT IN: Cantabrian Sea
An herbal, brothy tin with roots in the Basque kitchen—minimal, traditional, and quietly elegant.
Hake Tails in Green Sauce, Artesanos Alalunga, Spain
Artesanos Alalunga is a small, family-run project sourcing line-caught fish from the Bay of Biscay. Committed to sustainable practices, they only use hake caught with a hook, selecting each cut with care and purpose. This tin features tender hake tails simmered in a traditional Basque-style green sauce of garlic, parsley, and onion.
-
PRODUCER: Artesanos Alalunga
-
ORIGIN: Cantabrian Sea, Spain
-
FISH VARIETY: European Hake (Merluccius merluccius)
-
PREPARATION: Trimmed hake tails are gently simmered in a green sauce made with hake broth, garlic, onion, parsley, and Arbequina EVOO
-
TEXTURE: Soft and flaky, with tender muscle and natural moisture from the broth
-
FLAVOR PROFILE:
-
Aromas: Fresh parsley, slow-cooked garlic, and light fish broth
-
Palate: Herbal, savory, and clean—layered with olive oil and mild sweetness from the onion
-
Finish: Delicate and lingering with a soft briny note
-
-
PAIRINGS:
-
Grüner Veltliner, Txakolina, or hop-forward beers
-
Dry gin, vermouth, or herbaceous white vermouth cocktails
-
Goat cheese, pickled vegetables, or fresh crudités
-
-
SERVING SUGGESTIONS:
-
As a warm main over rice or white beans
-
Flaked onto toast with lemon and sea salt
-
Served cold with potato salad or alongside a green herb salad
-
-
INGREDIENTS: European hake, onion, hake broth, Arbequina EVOO, garlic, parsley, spring mineral salt
-
CAUGHT IN: Cantabrian Sea
An herbal, brothy tin with roots in the Basque kitchen—minimal, traditional, and quietly elegant.
Hake Tails in Green Sauce, Artesanos Alalunga, Spain
Artesanos Alalunga is a small, family-run project sourcing line-caught fish from the Bay of Biscay. Committed to sustainable practices, they only use hake caught with a hook, selecting each cut with care and purpose. This tin features tender hake tails simmered in a traditional Basque-style green sauce of garlic, parsley, and onion.
-
PRODUCER: Artesanos Alalunga
-
ORIGIN: Cantabrian Sea, Spain
-
FISH VARIETY: European Hake (Merluccius merluccius)
-
PREPARATION: Trimmed hake tails are gently simmered in a green sauce made with hake broth, garlic, onion, parsley, and Arbequina EVOO
-
TEXTURE: Soft and flaky, with tender muscle and natural moisture from the broth
-
FLAVOR PROFILE:
-
Aromas: Fresh parsley, slow-cooked garlic, and light fish broth
-
Palate: Herbal, savory, and clean—layered with olive oil and mild sweetness from the onion
-
Finish: Delicate and lingering with a soft briny note
-
-
PAIRINGS:
-
Grüner Veltliner, Txakolina, or hop-forward beers
-
Dry gin, vermouth, or herbaceous white vermouth cocktails
-
Goat cheese, pickled vegetables, or fresh crudités
-
-
SERVING SUGGESTIONS:
-
As a warm main over rice or white beans
-
Flaked onto toast with lemon and sea salt
-
Served cold with potato salad or alongside a green herb salad
-
-
INGREDIENTS: European hake, onion, hake broth, Arbequina EVOO, garlic, parsley, spring mineral salt
-
CAUGHT IN: Cantabrian Sea
An herbal, brothy tin with roots in the Basque kitchen—minimal, traditional, and quietly elegant.
Hake Tails in Green Sauce, Artesanos Alalunga, Spain
Artesanos Alalunga is a small, family-run project sourcing line-caught fish from the Bay of Biscay. Committed to sustainable practices, they only use hake caught with a hook, selecting each cut with care and purpose. This tin features tender hake tails simmered in a traditional Basque-style green sauce of garlic, parsley, and onion.
-
PRODUCER: Artesanos Alalunga
-
ORIGIN: Cantabrian Sea, Spain
-
FISH VARIETY: European Hake (Merluccius merluccius)
-
PREPARATION: Trimmed hake tails are gently simmered in a green sauce made with hake broth, garlic, onion, parsley, and Arbequina EVOO
-
TEXTURE: Soft and flaky, with tender muscle and natural moisture from the broth
-
FLAVOR PROFILE:
-
Aromas: Fresh parsley, slow-cooked garlic, and light fish broth
-
Palate: Herbal, savory, and clean—layered with olive oil and mild sweetness from the onion
-
Finish: Delicate and lingering with a soft briny note
-
-
PAIRINGS:
-
Grüner Veltliner, Txakolina, or hop-forward beers
-
Dry gin, vermouth, or herbaceous white vermouth cocktails
-
Goat cheese, pickled vegetables, or fresh crudités
-
-
SERVING SUGGESTIONS:
-
As a warm main over rice or white beans
-
Flaked onto toast with lemon and sea salt
-
Served cold with potato salad or alongside a green herb salad
-
-
INGREDIENTS: European hake, onion, hake broth, Arbequina EVOO, garlic, parsley, spring mineral salt
-
CAUGHT IN: Cantabrian Sea
An herbal, brothy tin with roots in the Basque kitchen—minimal, traditional, and quietly elegant.