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Bass

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IASA Branzino Grilled Sea Bass in Olive Oil
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Conservas-Finest Tinned and Canned Seafood and Fish
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Conservas Ideas

Repost from @fud.fundi • #lettuce #eggs #carro

Repost from @fud.fundi
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#lettuce #eggs #carrotstrips🥕 #sardines🐟

Repost from @igordonadon • Sardine tagine with o

Repost from @igordonadon
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Sardine tagine with own preserved limes, olives and charmoula, zaatar purple sprouting broccoli, Moroccan bread

#moroccanfood #mediterraneanfood #fish #sardines #broccoli #bread

Repost from @spain.at.home • 🐟 Sardines with

Repost from @spain.at.home
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🐟 Sardines with tomatoes on @123doughbakery sourdough. This delicious recipe is fairly low in carbs and high in healthy nutrients. Ideal for breakfast or a light meal.

Recipe: (Serves 2/ serving) 239cals -- Protein 15.5g -- Carbs 18.4g -- Fat 10.7g -- Fibre 3.7g

This is a super healthy and a great source of omega-3.

🔸2 slices sourdough
🔸120g Matiz can sardines in olive oil with Piquillo peppers.
🔸1 tsp capers
🔸8 halved cherry tomatoes
🔸large handful organic spinach
🔸2 tsp extra-virgin olive oil
🔸dash Sherry vinegar

1. Preheat the grill to high and line the grill pan with foil.

2. Place the bread on the foil and grill it until lightly browned on both sides or use a toaster.

3. Mash the sardines roughly on to the toast and scatter with the capers, if using. (Make sure you completely cover the toast so it doesn’t burn when it goes under the grill.) Place the tomatoes on top and season with a little salt and ground black pepper.

4. Place under the grill for about 2 minutes, or until the sardines are hot and the tomatoes have softened.

5. Transfer to two plates and serve with the leaves alongside, dressed with the oil and a little sherry vinegar, to taste.

#danburyct #mediterraneandiet #sardines #spainathome #sourdough #sourdoughclub #healthybread #healthyfood #healthyeating #healthyeatingideas #lowcarb #galicianseafood #dietculture

Repost from @oscar_angel62 • #banderillas#conser

Repost from @oscar_angel62
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#banderillas#conservas#anchoas #anchoasdelcantabrico #boquerones #pincho #tortilla#vermut #tomate##istafood
#aperitivo#fuet #aceitunas#olivo #tortilladepatatas # #Andalucia #aceitedeoliva #aceitevirgenextra #pinchosytapas#pinchos #tapas #pintxosbar #pintxos # #aceitunas #Jaen #aceiteoliva

Repost from @love.radish • What do you put on yo

Repost from @love.radish
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What do you put on your toast?

We love pickled radish, carrot and sardines. 😍

Repost from @gulfofmaineconservas • My friends a

Repost from @gulfofmaineconservas
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My friends at @avalcider enjoy a good thon rouge de temps en temps. And I enjoy their cider from time to time as well. Merci Romain.

Repost from @conservas.ro • Un prânz sănătos!

Repost from @conservas.ro
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Un prânz sănătos! ..Cu ce vin alb ai face pairing?
Sardine dezosate+salată Romaine+maioneză dintr-un galbenuş de casă facută cu uleiul din conservă, muştar Dijon @moutardesfallot şi lime+crutoane. Şi sarea noastră preferată din Euskadi.

Repost from @conservasmusel • Empanada de mejill

Repost from @conservasmusel
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Empanada de mejillones en escabeche. Ideal para compartir como aperitivo o para cenar cualquier día (fácil y rápida) 😋#conservasmusel #calidad #tradiccion #artesano #seafood #healthyfood #conservasartesanas #mejillones #aperitivo #saboramar #cantabrico #gijon #gourmet

Repost from @conservasnudista • A partir de esta

Repost from @conservasnudista
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A partir de esta semana, y de martes a viernes, 𝐯𝐮𝐞𝐥𝐯𝐞 𝐧𝐮𝐞𝐬𝐭𝐫𝐨 𝐌𝐞𝐧𝐮́ 𝐝𝐞𝐥 𝐌𝐞𝐝𝐢𝐨𝐝𝐢́𝐚, totalmente renovado y cargado de sorpresas. Prueba de ello es este plato compuesto por verdura, legumbre y marisco: 𝐄𝐬𝐩𝐢𝐧𝐚𝐜𝐚𝐬 𝐟𝐫𝐞𝐬𝐜𝐚𝐬 𝐜𝐨𝐧 𝐠𝐚𝐫𝐛𝐚𝐧𝐳𝐨𝐬 𝐲 𝐛𝐞𝐫𝐛𝐞𝐫𝐞𝐜𝐡𝐨𝐬. Secillamente espectacular⁣
⁣
Solo en Nudista🔹🔹⁣
⁣
#menu #menudelmediodia #lunchmenu #receta #recipe #espinacas #garbanzos #berberechos #healthyfood #saludable #realfood #love #igersfood #conservas #taberna #madrid #chamberi #beNudista

Repost from @olio.sk • Naše výborné portugals

Repost from @olio.sk
•
Naše výborné portugalské sardinky sa jedia s radosťou aj samotné. 🇵🇹
Niekedy to však chce aj zmenu. Kombinácia exotického kimči a sardiniek si spolu perfektne sadla. 🌟
Foto: @markkmarek

#sardinky #sardinkyvoleji #sardinesrevolution #sardinkypinhais #omega3 #portugalsko #dobrejedlo #dnesjem #kimči #oliopiestany

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rainbowtomatoesgarden

Guess what? @ohelsbells figured out how to make lo

Guess what? @ohelsbells figured out how to make lollipops. More flavors are planned. World domination can’t be far behind.

We’d love to be able to have branded t-shirts ma

We’d love to be able to have branded t-shirts made but the cost to inventory a reasonable variety of sizes is, frankly, prohibitive for a business as small as we intend to stay. We can’t even get a good deal on hats, but at least with hats one size fits all. Thanks to my friend Dave for the design and digital wrangling, and thanks to @vermontcompost (makers of the best potting soil we’ve ever found) for turning me on to the hat itself and connecting me with the super helpful small business that made them real. $20 in the stand or ask for it when you order online, with no other similar products I’m not going to add it to the website at this time.

The stand is open for the season today starting at

The stand is open for the season today starting at 9am. We will be selling seedlings (bring your own pot and potting soil), Helen has been baking (these are chocolate pecan scones), we now have duck eggs available (our Indian Runner ducks). We are still under some renovations for the next week or so, don’t let the mess and equipment scare you off. We also kick off @thewunderbarn season this evening with poetry from Ann E. Michael followed by a limited open mic. Please follow @thewunderbarn on IG only for event updates throughout the season.

A look inside Artesanos Alalunga Cocochas de Merlu

A look inside Artesanos Alalunga Cocochas de Merluza Europea (European Hake Cheeks) in Olive Oil 6/8

Cocochas de Merluza translates as Hake Cheeks, but cheeks is not quite accurate. Cocochas is also sometimes translated as tongue, chin, neck, throat, and dewlap. But it is none of those, either. It’s a cut that comes from under the jaw of only a very few fatty fish, typically cod and hake.

Beautiful packaging, full transparency on the source and handling of the fish.

The information on the wrapper is indicating:

—Fecha Subasta is the date the fish was caught
—Lonja Subasta is the auctioneer it was purchased from at market
—Embarción is the name of the boat that made the catch
—Zona de Pesca is the area of the ocean in which it was caught
—Fecha Elavoración is when it was canned

—Lata is the tin number, this season’s catch translated to a limited run of 2500 total tins.

When I asked the nice folks at Artesanos Alalunga for serving suggestions/recipes they told me “The best way in our opinion to enjoy our cocochas is to put them in a plate and then make a pilpil with the sauce. It is very easy, you have just to beat it with a fork. You can add a bit of parsley too.”

I had to look up “pilpil”. It’s an emulsion made from the oil in the tin and the fish juices. Like a spiceless escabeche, but fish juice instead of vinegar. Easy enough.

Next time I might gently warm both fish and sauce. This time I just ate them as pictured. They were sublime. Buttery. Fine. Delicately flavored and rich. Fatty in the best sense.

A perfect experience.

Repost from @thewunderbarn • See you Friday (or

Repost from @thewunderbarn
•
See you Friday (or Saturday if it rains) for the opening event of the season! It’s muddy and a farm, wear shoes you don’t care about.

We believe there are no rules when it comes to foo

We believe there are no rules when it comes to food. But there are traditions. And food traditions act as proof of what works. In the world of tinned seafood there are several staple items no preparer of delights should be without. Now available, imported from Spain, pitted manzanilla olives, piquillo pepper strips, Guindilla pickled peppers, and the hands down best potato chip we’ve ever had, Bonilla a la vista.

Afternoon snack on a lazy rainy day. Another newly

When the stand opens for the season this Friday we

When the stand opens for the season this Friday we will be offering homemade duck eggs. We have 14 Indian Runner ducks, 7 boys and 7 girls, from two generations (the original six and their progeny). We got them for three reasons: we don’t use any chemicals of any kind on the tomatoes and they eat tomato horn worms; the pond had a duckweed problem (they eat that, too), and Jenny wanted a parade. $5 per dz, $3 per 1/2 dz, inquire for eggs to incubate.

The stand will officially open for the season on F

The stand will officially open for the season on Friday, with the seedling sale. We live by the philosophy of continuous incremental improvement. We want this year to be better than last year and have spent the off season looking at what we could do to improve. One thing we really didn’t like was offering coffee and cider to regulars in disposable cups. So we fixed it. Having artists for friends fixes just about everything. This year we will be offering these handmade, dishwasher and microwave safe mugs created by @tsdeemer for us. Buy the mug once, and get free refills. Forever. The mugs have a satisfying heft, a perfectly shaped lip edge, and resonate with the human care put into their production.

Peas are up. 48’ of Oregon Sugar Pod II, 48’ o

Peas are up. 48’ of Oregon Sugar Pod II, 48’ of Beauregarde, 32’ of PLS 14 Shelling Pea. Hopefully that’s more than I can eat.

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