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Tuna in Escabeche

Pickled fish, really?

Before a challenge from Napoleon was answered with a stunning technique to preserve fish in a tin, fish was preserved in either salt or vinegar. In Spain the vinegar was known as escabeche. In fact, before Spanish fish-tinner extraordinaire Ortiz became renowned for their tins of tuna in olive oil, they were known for their barrels of tuna in escabeche.

This ancient method of preserving fish still has its fans so the Ortiz brothers have brought it back. In the place of briney umami there is succulent, slightly tart fish. It’ll be a hit on summer salads or a very lightly dressed tuna sandwich.

Tuna in Escabeche

P-TES 250 g tin
$16
Ships for flat rate

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