Garfish in Spiced Olive Oil, Ati Manel, Portugal
Ati Manel brings this lesser-known species to the table in a bold, spicy conserva. Garfish (Belone belone) is a slender, silver-skinned fish known for its firm texture and strong, briny flavor. Packed in spiced olive oil, it’s a rich, sustainable option for sardine or mackerel fans looking to branch out. Rich and spicy with a sturdy texture—made for those who like their tins with a bit of edge.
- PRODUCER: Ati Manel
- ORIGIN: Portugal
- FISH VARIETY: Garfish (Belone belone)
- PREPARATION: Whole garfish are cleaned, cooked, and preserved in olive oil infused with chili
- TEXTURE: Flaky and firm, with a satisfying bite
- FLAVOR PROFILE:
- Aromas: Brine, chili oil, and toasted salt
- Palate: Bold, savory, and spicy with concentrated fish flavor
- Finish: Long and warming, with lingering oil and heat
-
PAIRINGS:
- Vinho Verde, Albariño, or pét-nat
- Spicy pickles, sharp cheddar, or citrusy greens
- Crusty bread, preserved lemon, or aioli
-
SERVING SUGGESTIONS:
- On grilled toast with preserved lemon
- In butter lettuce cups with red wine vinegar and crispy shallots
- As part of a bold seacuterie board
- INGREDIENTS: Garfish, Olive Oil, Chili, Salt
- CAUGHT IN: Iberian Peninsula
Garfish in Spiced Olive Oil, Ati Manel, Portugal
Ati Manel brings this lesser-known species to the table in a bold, spicy conserva. Garfish (Belone belone) is a slender, silver-skinned fish known for its firm texture and strong, briny flavor. Packed in spiced olive oil, it’s a rich, sustainable option for sardine or mackerel fans looking to branch out. Rich and spicy with a sturdy texture—made for those who like their tins with a bit of edge.
- PRODUCER: Ati Manel
- ORIGIN: Portugal
- FISH VARIETY: Garfish (Belone belone)
- PREPARATION: Whole garfish are cleaned, cooked, and preserved in olive oil infused with chili
- TEXTURE: Flaky and firm, with a satisfying bite
- FLAVOR PROFILE:
- Aromas: Brine, chili oil, and toasted salt
- Palate: Bold, savory, and spicy with concentrated fish flavor
- Finish: Long and warming, with lingering oil and heat
-
PAIRINGS:
- Vinho Verde, Albariño, or pét-nat
- Spicy pickles, sharp cheddar, or citrusy greens
- Crusty bread, preserved lemon, or aioli
-
SERVING SUGGESTIONS:
- On grilled toast with preserved lemon
- In butter lettuce cups with red wine vinegar and crispy shallots
- As part of a bold seacuterie board
- INGREDIENTS: Garfish, Olive Oil, Chili, Salt
- CAUGHT IN: Iberian Peninsula