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Seabass Bilbao Style with Garlic and Cayenne, Artesanos Alalunga, Spain

$35.00

Selling fast  - 5 left

Pickup available at DECANT Napa - 2999 Solano, Napa, CA

Usually ready in 1 hour

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DECANT Napa - 2999 Solano, Napa, CA

Pickup available, usually ready in 1 hour

2999 Solano Avenue
Ste A
Napa CA 94558
United States

+17072136480
Description

Seabass Bilbao Style with Garlic and Cayenne, Artesanos Alalunga, Spain

Artesanos Alalunga brings a modern conserva approach to Spain’s coastal culinary traditions. This tin features line-caught seabass from the Cantabrian Sea, gently prepared in the Basque “Bilbao style” with garlic and cayenne-infused olive oil.

  • PRODUCER: Artesanos Alalunga

  • ORIGIN: Cantabrian Sea, Spain

  • FISH VARIETY: Seabass (Dicentrarchus labrax)

  • PREPARATION: Line-caught seabass fillets preserved in olive oil with garlic and cayenne

  • TEXTURE: Flaky, clean, and meaty with a light firmness

  • FLAVOR PROFILE:

    • Aromas: Roasted garlic and spice

    • Palate: Bright and savory with gentle heat and balanced oil richness

    • Finish: Lingering cayenne warmth, clean brine

  • PAIRINGS:

    • Basque cider, Txakolina, or chilled vermouth

    • Grilled vegetables, olives, or roasted potatoes

  • SERVING SUGGESTIONS:

    • Warm lightly and serve over lentils or beans

    • Flake into rice bowls or salads with lemon

    • Plate with crusty bread and a squeeze of citrus

  • INGREDIENTS: Seabass, olive oil, garlic, cayenne pepper, salt

  • CAUGHT IN: Cantabrian Sea

Bright, coastal, and spicy—this tin brings the Basque kitchen to your plate.

Seabass Bilbao Style with Garlic and Cayenne, Artesanos Alalunga, Spain

Artesanos Alalunga brings a modern conserva approach to Spain’s coastal culinary traditions. This tin features line-caught seabass from the Cantabrian Sea, gently prepared in the Basque “Bilbao style” with garlic and cayenne-infused olive oil.

  • PRODUCER: Artesanos Alalunga

  • ORIGIN: Cantabrian Sea, Spain

  • FISH VARIETY: Seabass (Dicentrarchus labrax)

  • PREPARATION: Line-caught seabass fillets preserved in olive oil with garlic and cayenne

  • TEXTURE: Flaky, clean, and meaty with a light firmness

  • FLAVOR PROFILE:

    • Aromas: Roasted garlic and spice

    • Palate: Bright and savory with gentle heat and balanced oil richness

    • Finish: Lingering cayenne warmth, clean brine

  • PAIRINGS:

    • Basque cider, Txakolina, or chilled vermouth

    • Grilled vegetables, olives, or roasted potatoes

  • SERVING SUGGESTIONS:

    • Warm lightly and serve over lentils or beans

    • Flake into rice bowls or salads with lemon

    • Plate with crusty bread and a squeeze of citrus

  • INGREDIENTS: Seabass, olive oil, garlic, cayenne pepper, salt

  • CAUGHT IN: Cantabrian Sea

Bright, coastal, and spicy—this tin brings the Basque kitchen to your plate.

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Land Acknowledgement

We acknowledge that we are on the unceded ancestral homelands of the Ramaytush Ohlone (the original inhabitants of the San Francisco Peninsula) and the Wappo & Miwok (the original inhabitants of Napa County).