Mariscadora Garfish in Pickle Sauce is an expertly prepared dish, made with wild-caught Garfish. Its sweet-sour pickle sauce adds a unique flavor to the savory fish, making it an original seafood delicacy. Enjoy a delicious and healthy meal without sacrificing flavor.
- Product: Mariscadora Garfish in pickle sauce (Escabeche)
- Origin: Galicia Spain (Hand Packed)
- Ingredients: garfish, sunflower oil, vinegar, spices and salt
- Recommended use: salads, crostini, pasta, and pizza
- Size: 110 gr (3.8 oz) Easy Open Can
About Garfish in pickle sauce:
Garfish is a type of fish that has been enjoyed in Spain for centuries. It is a popular fish in the villages along the Cantabrian coast in Spain. Garfish, aside from olive oil, can also be found in pickle sauce and packed in cans, as well as being served fresh. The garfish is toasted before being packed, which enhances its flavor and texture. Garfish in pickle sauce is a popular gourmet product in Spain, and it is often used in various dishes, such as salads, crostini, pasta, and pizza.
How to serve Mariscadora Garfish in pickle sauce:
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As an appetizer: Serve the pickled garfish on a platter with crackers or slices of crusty bread. Guests can help themselves to the fish and use the bread or crackers to scoop it up.
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In a salad: Add the pickled garfish to a salad of mixed greens, cherry tomatoes, cucumber, and any other desired vegetables. Drizzle with olive oil and balsamic vinegar for a simple and flavorful salad.
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In a sandwich: Spread mayonnaise or aioli on a roll or baguette. Add lettuce, sliced tomato, and the pickled garfish.
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In pasta: Cook your favorite pasta and toss it with the pickled garfish, olive oil, garlic, lemon zest, and a sprinkle of red pepper flakes. Add some fresh herbs like basil or parsley for added freshness.
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As a topping for pizza: Add pickled garfish to a homemade or store-bought pizza. They pair well with other Mediterranean flavors like olives, artichokes, and roasted red peppers. Bake the pizza until the crust is golden and the toppings are cooked.
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