INTRODUCING THE FLAVORS OF THE GALICIAN SEASHORE WITH THE EXCEPTIONAL PRESERVED SEAFOOD FROM PORTOMAR.
NEW LOOK, AS ALWAYS CRAFTED WITH CARE
GALICIA IS BORDERED TO THE NORTH BY THE CANTABRIAN SEA AND BY THE ATLANTIC OCEAN ON ITS WEST. IT HAS OVER 1000 MILES OF COASTLINE. THE ATLANTIC COAST IS CHARACTERIZED BY RIAS, RIVER VALLEYS THAT HAVE BEEN CLAIMED BY THE SEA. Thanks to the Atlantic Ocean’s currents, these estuaries waters are among the richest and productive on the planet. The bounty of these waters makes Galicia the source of the finest conservas, preserved seafood, in the world.
Portomar is in Vilagarcía, the heart of the Ria de Arousa. It is a privileged place in Galicia for harvesting and preserving the most exquisite seafood. All products are prepared with 100% natural ingredients, without additives, colorants or preservatives.
Brand: PORTOMAR, High-Quality Iberian Preserved Seafood
Region: VILAGARCÍA, GALICIA, SPAIN
SEACUTERIE BOARD
Try something different than a traditional cheese board. LEARN HOW
FLAVORS OF THE SEA
ENJOY THE FLAVORS OF THE GALICIAN SEASHORE WITH THE EXCEPTIONAL CONSERVAS FROM PORTOMAR. IDEAL TO SERVE WITH THE APERITIF OR TO FEATURE WITH A FEW SIMPLE INGREDIENTS IN SALADS, IN RICE AND FISH DISHES. BARS AND RESTAURANTS ALL OVER SPAIN AND PORTUGAL SERVE CONSERVAS AS PART OF THE TAPAS SELECTION. They are ready to enjoy right out of the tin or served in small terracotta cazuelas. Set them out alongside crusty bread, olives, Marcona almonds and potato chips. Fill a shot glass with toothpicks for spearing. Put out a stack of paper cocktail napkins. Open a bottle of Cava, a chilled white or cold beer, and you are ready to entertain.
HOW TO SERVE
• CREATE A SEACUTERIE BOARD! CRUSTY BREAD + TAPAS COLLECTION + DIJON MUSTARD + FRENCH CORNICHONS + POTATO CHIPS + OLIVES.
• COCKLES OR MUSSELS + PASTA + GARLIC + TOMATO + BASIL
• TOASTED BREAD + SARDINES + SOFTENED BUTTER
• GARNISH A BLOODY MARY WITH COCKLES + GREEN OLIVES
TAPAS MIX
This is a mix of three Spanish delicacies: Mussels, Squid, and Sardines, each in its own tin. Mussels are in a pickle sauce of sunflower oil, vinegar, and salt (Escabeche sauce), Small sardines are packed in olive oil and salt, and Jumbo squid pieces are packed in olive oil, garlic, and salt (Ajillo sauce).
ITEM # APOR180 16/5.29 OZ (3 TINS X 50 GR)
SMALL SARDINES IN OLIVE OIL
Sardines in olive oil can be tasted in canapés served with tomato slices or mixed with other ingredients; it also serves as a base in preparing pâtés, salads, or tortillas.
ITEM # APOR160
10/4 OZ (10/14 CT)
SMOKED MUSSELS IN OLIVE OIL
These premium mussels are fried in olive oil, and after a delicate process of natural smoking, the product has a unique texture, flavor, and color. Delicious right out of the tin or on a slice of crispy baguette.
ITEM # APOR170
10/3.9 OZ (8/12 CT)
MUSSELS in PICKLED SAUCE
These premium mussels are lightly fried and packed in the typical regional sauce made with vinegar and a paprika marinade.
APPLICATIONS: Serve more elaborately bruschetta style. Start with toasted baguette rubbed with a clove of garlic. Use the packing oil, artichoke cream, tapenade, aioli or chipotle mayonnaise as a spread. Garnish with strips of roasted pepper, sun dried tomato and fresh herbs of choice.
ITEM # APOR120 12/3.9 OZ (8/12 CT)
COCKLES in BRINE
Cockles are collected by hand on the beaches of the Galician coast at low tide. Because of the richness of the waters, their flavor is unbeatable. They are seasoned only with sea salt.
APPLICATIONS: Stir them into spaghettini sauced with oil, garlic, parsley, and a pinch of lemon zest just before serving. Fold into an omelet or simply open the tin and serve with lemon or lime.
ITEM # APOR100 12/3.9 OZ (50/60 CT)
RAZOR CLAMS in BRINE
Razor clams are hand-harvested from the tidal flats in the region’s bays and estuaries. They are widely regarded as a delicacy.
APPLICATIONS: Dressed with oil from the tin, a squeeze of lime juice, a bit of chopped tomato and onion, a few leaves of cilantro, and fresh sliced chili, they make an easy first course.
ITEM # APOR140 12/3.9 OZ
STUFFED CALAMARI in TOMATO SAUCE
Tender calamri stuffed with their tentacles is slowly cooked in olive oil and covered with a handmade sauce made with fresh onion and tomato. This product has a spicy yet delicate flavor and natural texture.
APPLICATIONS: Nice warmed with fresh bread or cooked rice. Or just out of the tin as a tapas dish.
ITEM # APOR150 12/4 OZ
OCTOPUS in OLIVE OIL
Tender and flavorful. Hand packed in olive oil.
APPLICATIONS: Try these in a salad with orange or grapefruit segments and radicchio or tossed with celery and olives. Excellent with boiled or sautéed potatoes and a light dusting of pimentón.
ITEM # APOR130 12/3.9 OZ
YELLOW FIN “VENTRESCA”
Carefully selected from the belly, this most tender and delicate fillet is subtly flavored and handpacked in olive oil.
APPLICATIONS: Layer on crostini with white bean purée and arugula. Add to Niçoise salad as a premium substitute for regular tuna. Top linguine puttanesca for extra richness.
ITEM # APOR200 12/4 OZ
PORTOMAR IS COMMITTED TO THE QUALITY, SUSTAINABILITY AND PROTECTION OF THE ENVIRONMENT.
THE MANUFACTURING FACILITY CONSISTS OF THE LATEST GENERATION OF PRODUCTION LINES, USES STRICT QUALITY CONTROLS AND A BATCHING SYSTEM TO ENSURE FOOD SAFETY WITHOUT LOSS OF COMMITMENT TO THE TRADITIONAL AND ARTISANAL.
CERTIFICATIONS
GFSI
THE GLOBAL FOOD SAFETY INITIATIVE certifies that the company adheres to standards for auditing the quality and safety of processed food in its preparation and in its primary packaging.
MSC
THE MARINE STEWARDSHIP COUNCIL is an independent, non-profit whose label and certification are granted to companies that act to transform the seafood market to a sustainable basis that safeguards seafood supplies for the future and forever.
PESCA DE RIAS
Ensures respect for the environment, adherence to standards of hygiene and handling processes for seafood fished by the Galician artisanal fleet.
MEXILLÓN DE GALICIA
Guarantees Protected Designation of Origin and quality of the region’s mussels.
