Scorpion fish cake Scorpion fish cake-detalle
Scorpion fish cake

Scorpion fish cake

from Amossos

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Conservas selectas Laurel

The pastel de cabracho is one of the best known dishes in the gastronomy of Asturias, Cantabria and the Basque Country. Conservas Laurel makes it in an artisanal way, with product of the Cantabrian Sea, resulting in a dish soft on the palate and rockfish flavor.

Conservas Laurel

Did you know that the scorpion fish is a poisonous fish? But don't worry, because the one you will find in this can is harmless, since the meat of the scorpion fish is cooked to deactivate the poison of its bones. Then it is crumbled and the bones are removed, mixed with the rest of the ingredients and baked in a bain-marie. All you have to do is open the can and enjoy this delicious delicacy

Ingredients: egg whites liquid, strong scorpion fish (19%), tomato, hake (fish), cream liquid, spider crab (crustacean), Pedro Ximenez wine, olive oil, sea salt, black pepper.

Preparations

Net weight: 145gr.

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Conservas Laurel is located in Avilés, a town with a centuries-old fishing tradition where some of the best canned food in Spain is produced. The quality of the sea and land products provided by Asturias is the main asset of Conservas Laurel, which has been using these basic elements for the artisanal production of its preserves and ready meals for two decades

At Conservas Laurel their motto is not to use any type of additive or non-natural component in their dishes, such as preservatives and colorants, which becomes their seal of quality and guarantee, as well as their commitment to healthy eating.

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