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FLASHSALE
Garfish in Spiced Olive Oil, Ati Manel, Portugal
Regular price
$9.00
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
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.
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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 olive oil infused with chili
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TEXTURE: Flaky and firm, with a satisfying bite
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FLAVOR PROFILE:
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Aromas: Brine, chili oil, and toasted salt
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Palate: Bold, savory, and spicy with concentrated fish flavor
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Finish: Long and warming, with lingering oil and heat
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PAIRINGS:
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Vinho Verde, Albariño, or pét-nat
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Spicy pickles, sharp cheddar, or citrusy greens
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Crusty bread, preserved lemon, or aioli
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SERVING SUGGESTIONS:
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On grilled toast with preserved lemon
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In butter lettuce cups with red wine vinegar and crispy shallots
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As part of a bold seacuterie board
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INGREDIENTS: Garfish, Olive Oil, Chili, Salt
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CAUGHT IN: Iberian Peninsula
Rich and spicy with a sturdy texture—made for those who like their tins with a bit of edge.
Regular price
$9.00
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.
-
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
Rich and spicy with a sturdy texture—made for those who like their tins with a bit of edge.