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Whole Anchovies Preserved in Salt (Acciughe Salate)
: :Whole anchovies preserved in salt. These anchovies are preserved in rock salt in a large, round aluminum can -- the way most Italian chefs prefer them. Wash them in cold water and remove the bones before using. Once open, these anchovies will last almost indefinitely. Simply keep them covered in salt and store them in a cool cupboard.The Rizzoli family knows a thing or two about fish; theyve been packing tuna, sardines and anchovies in the finest Italian tradition, without chemicals or preservatives, for ...
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Smoked Salmon Sampler
: :Love smoked salmon but feeling indecisive? Our Smoked Salmon Sampler satisfies your curious side with four styles of superior, naturally cold-smoked salmon. Includes Kendall Brook® (8 oz.), Scottish (8 oz.), pepper and garlic (4 oz.) and pastrami (4 oz.). Simply arrange on a platter and serve with a side of olives or another garnish. From Ducktrap River®.
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Omaha Steaks Sole Almondine
: :Sole Almondine
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SeaBear Ready-to-Eat Sockeye Salmon
: :These pouches contain pure, wild salmon and just a touch of sea salt, and nothing more. Ready-to-eat wild salmon is vacuum-sealed in an easy open pouch, and gently cooked in its own juices ... preserving the salmon naturally, so no refrigeration is requir
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Alaska Smokehouse Smoked Salmon Jerky
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Alaska Smokehouse 16 oz Natural Smoked Salmon in Three Color Fish Wood Box
: :Our Natural Smoked Salmon is characterized by a light pink color, fine texture and mild flavor. Natural Smoked Salmon's mild flavor allows the smoke process to carry through the entire salmon making it one of the best smoked products on the market today. After being delivered to our smokehouse in Alaska within days of being caught only the best salmon are selected for smoking. Once selected the salmon are hand-filleted and soaked in traditional Native American brine. The salmon is then hot smoked over ...
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The Crab Place Sea Scallops, 1 Pound (20-30 ct/lb)
: :The secret to preparing great scallops is to cook them gently. As soon as they turn opaque, they're done. Fresh scallops suit a variety of menus from traditional to casual. Sweet and tender, they are delicious baked, sautéed, stir-fried, or marinated. They're an excellent source of vitamins, minerals and high-quality protein which is extremely low in fat. Our scallops are sold by the pound and ready for your favorite scallop recipes. Scallops must be refrigerated or froze upon arrival.
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Berberechos de Carril 'Los Peperetes' - Premium Cockle Clams
: :Cockles are tiny sweet clams, each one about the size of an olive. When you open the tin, you will see a thing of beauty: approximately 60 little clams symmetrically arranged by hand. Served at room temperature, you will find they are perfectly cooked. Even the brine or 'liquor' is sensational, and is almost as enjoyable as the tiny clams themselves
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Tender Anchovy Filets in Olive Oil
: :The Rizzoli family knows a thing or two about fish; they've been packing tuna, sardines and anchovies in the finest Italian tradition, without chemicals or preservatives, for almost a century. But it's the Rizzoli's commitment to quality t their products apart. Recognized throughout Italy by restaurants and retailers as the highest quality available, these fish are caught in the Mediterranean and hand packed in Parma. Rizzoli anchovies are milder and less salty than their American made counterparts, which have given anchovies a bad name. ...
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3 PACK Chipirones in Ink
: :If you select this handy three pack you will have some of these Basque delicacies on hand -- after you feast on the first tin! Chipirones (squid) sautéed in their own ink are highly prized in Pais Vasco -- the Basque Country. These baby calamari/squid are popularly eaten directly from the tin. But I prefer to warm them in their ink and serve them with Calasparra or Bomba rice. This rice is preferable to other kinds of rice (such as Arborio or long grain) ...
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