Alalunga - Hake Loins in Olive Oil
About This Product
Alalunga Hake Loins in Olive Oil
Line caught hake from the Cantabrian Sea, slow cooked in its own juices and then packed in good olive oil from Navarra. It's a genuinely special thing to eat, and the fish is sourced straight from the local markets around the Bay of Biscay, including Celeiro in Lugo and Pasajes in Guipúzcoa.
Caught in: Cantabrian Sea
Wine pairing: A mineral Basque Txakoli is a great match with the clean flavour of the loins. Or reach for a lean, unoaked Australian Chardonnay if you'd like something a touch softer.
Alalunga, Basque Craft in Every Tin
Over in the Basque Country, tinning fish is treated like an actual craft, and Alalunga is one of the most respected conservas houses doing it. Everything's prepared by hand in small batches with sustainably caught fish, using methods passed down over generations. Founded by chef Xabier Urtasun, the whole operation runs on a cook's instinct: precise, generous, and full of flavour without ever going over the top.