“Isla de Sálvora” Pack
Origin: Galician Estuaries
€42,00
Pack consisting of:
• 1 can of Sardines in Olive Oil
• 1 can of Mussels in Escabeche Sauce
• 1 can of Razor Clams in Olive Oil
• 1 can of Yellowfin Tuna “Ventresca” in Olive Oil
In stock
Additional information
Ingredients
Sardines, olive oil and salt.
Allergens: Contains fish (sardines).
Mussels, olive oil, escabeche (vinegar, sweet paprika, garlic, smoked paprika, clove, pepper and bay leaf).
Allergens: Contains molluscs (mussels) and sulfites (vinegar).
Razor clam, olive oil, water, onion, lemon, salt and bay leaf.
Allergens: Contains molluscs (razor).
Yellowfin tuna belly “ventresca” fillets, olive oil and salt.
Allergens: Contains fish (yellowfin tuna). May contain traces of molluscs and/or crustaceans.
Nutritional information
Calories: 912KJ-219kcal
Protein: 21.1 g
Total Carbohydrates: <0.5g
Sugar: <0.5g
Total Fat: 15.3 g
Saturated: 2.8g
Salt: 1.5g
Calories: 1048KJ-252kcal
Protein: 16.3 g
Total Carbohydrates: 7.5 g
Sugar: <0.5g
Total Fat: 17.4 g
Saturated: 9.5g
Salt: 1.1g
Calories: 443.8KJ-106 kcal
Protein: 18 g
Total Carbohydrates: 4 g
Sugar: <1.0g
Fat: 2 g
Saturated: <1.0g
Salt: <1.0g
Calories: 1450 KJ / 350 kcal
Protein: 22g
Total Carbohydrates: 0.2g
Sugar: 0g
Fat: 29g
Saturated: 4.5g
Salt: 0.35g
Tasting notes
Shiny silver color. Creamy texture and intense fishy flavor, improved by maceration in olive oil. High Omega 3 content.
Strong reddish color. Soft texture and pickled flavor with vinegary nuances.
Intense flavor. Juicy texture.
Specific and homogeneous meat color (cream), pleasant and balanced aroma, firm and juicy texture.
Recommendations
We recommend eating on bread toast with some fresh tomato or butter spread and thin onion slices.
To enjoy the mussels at their best, eat cold. Ideally put the can in ice or in the freezer 5-10 minutes before opening for consumption. Ideal beer pairing.
Eat directly from the can. Ideally, put the can on ice or in the freezer 5-10 minutes before opening for consumption. Ideal pairing with Albariño wine.
Serve with toasted bread on a base of piquillo peppers.
