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Oils
Extra Virgin olive oils
Arbequina oil
Aubocassa Mallorca D.O.P. oil
Bola oil
Dauro Girona oil
Egypcia oil
Lagrima oil
Manzanilla oil
Núñez de Prado organic Baena D.O.P. oil Núñez de Prado organic oil
Olivar de la Luna organic oil
Fish & seafood
Tuna & salt cod
Atún Claro fillets
Atún Claro in olive oil
Atún Claro ventresca
Bacalao salt cod loin pieces Bonito fillets
Bonito in spring water
Bonito ventresca in olive oil Mojama tuna loin vacuum packed Salt cod fillet
Anchovies
Anchovy pieces in olive oil
Beech smoked anchovies
Boquerones in vinegar and sunflower oil
Boquerones white anchovies in vinegar with sunflower oil, garlic and parsley
Hand filleted anchovies with a buttery taste
Lightly salted Cantabrian anchovies in olive oil
Lightly salted Cantabrian anchovies in sunflower oil Smoked anchovy fillets in olive oil
Whole anchovies in rock salt
Sardines
Delicately flavoured sardines in olive oil Salted sardines in sunflower oil
Small Galician sardines
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Flavoured & aromatised oils
Almond oil from Mallorca
Chilli, bay and peppercorns with Manzanilla olive oil
Garlic and chilli with Manzanilla
Hazelnut oil from Tarragona
Manzanilla olive oil with – basil, chilli, garlic, lemon, oregano, Rosemary and peppercorns with Manzanilla olive oil Walnut oil from Aragon
Vinegars
Wine vinegar
Casta Diva Fondillón from Alicante, aged for 25 years Casta Diva Moscatel, aged for 30 years
Casta Diva Moscatel, aged for 6 years
Forum Cabernet Sauvignon, aged for 8 years
Forum Chardonnay, aged for 3 years Sotaroni Moscatel, aged for 12 years Unió Cabernet Sauvignon
Unió Chardonnay
Unió Moscatel
Sherry vinegar
El Cocinero
Moscatel
Pedro Ximénez aged balsamic vinegar
Sherry vinegar with balsamic salsa
Spinola Pedro Ximénez unfiltered, aged for 25 years Valdespino Jerez D.O.P.
Valdespino Jerez D.O.P., aged for 8-10 years
Did you know?
Seafood
Calico scallops with a tomato and pepper sauce Galician razor clams in brine
Rias Gallegas Galician mussels en escabeche Rias Gallegas small heart clams in brine
Small squid stuffed in their own ink
Small tender octopus morsels with paprika Squid ink
Membrillo, a quince paste particular to Spain, is traditionally served with cheeses, but is also great with lamb and duck. The pome fruit is baked or pickled – quince can’t be eaten raw – to make a smooth textured paste or jelly. It’s hard to imagine how this hard skinned and tart fruit, which is often described as somewhere between an apple and a pear, can bear such delicate, sweet tastes
Mackerel
Beech smoked mackerel fillets Mackerel milt
Mackerel roe
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