STICKLEBACK in Pickled Sauce | CANNED GOURMET FISH | 125 g | José Gourmet


This sensational canned fish from José Gourmet includes:Stickleback in Pickled Sauce 125g | tdw. 90gWith a lower caloric value than the sardine, the stickleback, for instance, is a good option for...

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This sensational canned fish from José Gourmet includes:

Stickleback in Pickled Sauce 125g | tdw. 90g

With a lower caloric value than the sardine, the stickleback, for instance, is a good option for those wishing to find variety, both in flavor and in nutrients. José Gourmet's stickleback is caught in the North East Atlantic Ocean and prepared with the excellence and simplicity of the pickled sauce. Tomato, vinegar, onion, bell pepper, white pepper, and laurel offer an experience rich in contrasts, while simultaneously being soft and balanced.

Blue jack mackerel, Club mackerel… and many more, all day long in a brouhaha. But a horse mackerel took hold of the situation: he started reading a story and got their attention.

José Gourmet - these are top-quality Portuguese canned fish.

Olive oil from some of the oldest trees in Portugal, brandy from Lourinhã, canned fish from the stocks off the Atlantic coast of Portugal. For this they chose popular classics, created some new ones and dressed them in beautiful clothes to present them to the world.

The outer cartons are more artwork than bland packaging and were designed by Portuguese artists and illustrators individually for each delicacy. The exterior design aptly corresponds with the quality of the contents.

The recipes blend the traditional with the innovative. The canned fish, caught from stocks off Portugal's Atlantic coast, are made using the pre-cooking method. In this process, the fish are pre-cooked before being canned. In the cans they then mature into real delicacies.

You can enjoy these fine morsels as a little treat between meals, at a picnic, as a hangover reserve or as a gift instead of flowers. Canned fish 2.0.

Gourmet idea: Vegetables and stickleback in a wok
Cut 1 medium-sized onion into cubes of 2cm. Slice 3 halves of different colored bell peppers, into strands no thicker than 1/2 cm and 2 bamboo sprouts sliced in a diagonal manner. Slice 150g of fresh mushrooms, and peel and chop 5g of fresh ginger. Warm up the soybean oil until it starts to fume, sautée the onions and ginger for one minute over maximum heat, add 150g soybean sprouts and continue to sautée for another minute. Add 1,5dl chicken stock as well as 50g corn starch dissolved in a small amount of cold water. Add 3 tins of small horse mackerels in escabeche. Season according to own taste.

Nutrition declaration: (see photo)
Store canned food in a cool, dry place. Store the rest, if not completely consumed, in a sealed container in the refrigerator for up to 2 days.

Responsible entrepreneur | distributed by: 100 Misterios, Lda | Av. Casal Riberiro, 157 Andar, 1000-090 Lisboa, Portugal.




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