Relanzón Mingo 180 gr translates to "Relanzón Mingo 180 grams" in English.

Relanzón Mingo 180 gr translates to "Relanzón Mingo 180 grams" in English. Relanzón Mingo 180 gr translates to "Relanzón Mingo 180 grams" in English.-detalle
Relanzón Mingo 180 gr translates to "Relanzón Mingo 180 grams" in English. Relanzón Mingo 180 gr translates to "Relanzón Mingo 180 grams" in English.-detalle
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Relanzón Mingo 180 gr translates to "Relanzón Mingo 180 grams" in English.

Relanzón Mingo 180 gr translates to "Relanzón Mingo 180 grams" in English.

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Valoración: 4.5
Minimum order amount:
25.00 €
Shipping time: 3 - 4 work days
6,50 €
free from 99 €

  1. A lancet fish or Needlefish is a fish that is caught in the autumn and winter seasons in the Cantabrian Sea. It is a tasty Blue fish that stands out for its striking shape when fresh, as it is elongated and pointed. When canned, its length and shine, as well as its texture and intense flavor, are preserved.

Mingo Preserves is a family-owned company that started in 2013 to supply our hotel and catering businesses in the Isla, Santoña, and Mogro area. This project has grown over the years to the point where we are now, where we can say that we are a consolidated brand synonymous with quality in the world of preserves. We work exclusively with artisanal methods using fish from the Cantabrian Sea caught during the spring season.

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  1. A lancet fish or Needlefish is a fish that is caught in the autumn and winter seasons in the Cantabrian Sea. It is a tasty Blue fish that stands out for its striking shape when fresh, as it is elongated and pointed. When canned, its length and shine, as well as its texture and intense flavor, are preserved.

Mingo Preserves is a family-owned company that started in 2013 to supply our hotel and catering businesses in the Isla, Santoña, and Mogro area. This project has grown over the years to the point where we are now, where we can say that we are a consolidated brand synonymous with quality in the world of preserves. We work exclusively with artisanal methods using fish from the Cantabrian Sea caught during the spring season.

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