by Taste the Can | Nov 29, 2019 | News, Recipes |
We tell you all the secrets to prepare a good bittersweet sandwich sardines. Ingredients 1/2 lemon confit with salt 1 bunch chopped parsley 1 large red onion 5 tablespoons oil 70 gr. of pine nuts 70 gr. of raisins 12 large sardines in oil Salt and freshly...
by Taste the Can | Nov 27, 2019 | Health, News |
The European Food Safety Agency (EFSA) is the body responsible for verifying the scientific substantiation of health claims. Many of these compounds form part of the composition of fishery and aquaculture products, such as proteins, long-chain omega-3 fatty acids (EPA...
by Taste the Can | Nov 19, 2019 | News, Recipes |
Ingredients 2 cans of squid in their own ink 60 gr. of butter 75 gr. Of flour 25 gr. Sugar 1/2 l. semi-skimmed milk 1 sachet of ink Nutmeg (to taste) Elaboration Melt butter in a saucepan with minimum heat. Add to flour and mix well with a cooking rod....
by Taste the Can | Nov 14, 2019 | Canned Seafood, News |
Protected Designations of Origin (D.O.P) and Protected Geographical Indications (IGP) are the system used in Spain to recognise the differentiated quality of a given product, either because of its own distinctive characteristics or because of the geographical...
by Taste the Can | Nov 12, 2019 | News |
Some time ago we told you 11 creative ways to use canned fish and seafood. If you are still inexperienced in the kitchen, but you refuse to continue surviving on sandwiches, prepared meals and mommy and daddy tuppers, take note of these 6 cooking tips for students in...
by Taste the Can | Nov 8, 2019 | Curiosities, News |
In previous “chapters” we spoke to you about the end of the earth. This time we set sail in Cambados, a city of intergenerational shellfishing. Life in the northern seaside towns connects with nature, beaches, cliffs and harbours. Its people retain the...
