Spanish Cured and Preserved Seafood
Boquerones, marinated white anchovies, are preserved in oil and vinegar. In the last few years they have become very popular in the New York culinary world. Our boquerones Don Bocarte have a sturdy texture making them easy to manipulate for certain dishes. They also have a mild taste that is pleasing to most palates that are a bit weary of strong fishy flavors. We recommend that you drain the olive oil they come packed in and then add a fresh batch of olive oil before consuming them. They will last for a long time in the refrigerator as long as they remain immersed in olive oil.
We are also proud to offer the most authentic flavor of Salt Cured Bacalao provided by Giraldo who has been the Spanish company at the forefront of maintaining the highest quality standards and innovations to manipulate this prized product. Giraldo Bacalao is ready to use with no need to previously soak to desalt.
Our most highly acclaimed item at the moment is the ventresca of bonito. Bonito is one of the most prized fish and most commercialized product from the Basque Country. They are the experts in working with and preserving this wonderful product. We now carry bonito produced by Batel that is very exquisite.
Most of our dry cured seafood specialties are imported from Cartagena, Spain. We bring in certain varieties on a seasonal basis. Mojama is a dry cured tuna loin. It is usually sliced very thinly and served with marcona almonds. It can be shaved over pasta. Several of the chefs we service in New York, have used it in very creative ways. It does have a particular salty and fishy flavor, so be prepared for this when you try it.