Preserved Hake in Green Sauce

The best Cantabrian hake is caught with the traditional art of the hook or skewer in the Cantabrian fishing grounds. This way of fishing ensures that the meat keeps its subtlety and is not affected. After fishing, the boats arrive at the fish markets of Celeiro, in Lugo, and Pasajes, in Guipúzcoa, places where the best pieces of the whole market are landed.

Manually selected from fresh fish, they are vacuum packed and cooked at low temperature. Finally, they are canned in a green sauce bath made from onion, stock from the hake itself, extra virgin arbequina olive oil, garlic, parsley and Manantial salt.

If you want to heat the preserve, rather than using the microwave, it is preferable to heat it in a bain-marie for a minimum time. When it is time to serve it, you can serve it with boiled potato and a hard-boiled egg. With such a simple can and garnish, food and enjoyment are ready in two minutes.

Canning experts recommend consuming this product within five years from the day of canning, always as preferential consumption. In addition, it is ideal to store the can in a cool, dry place.

Without a doubt, a glass of txakoli is the best option to accompany this hake in green sauce. And of the txakolís, to mention one in particular, Malkoa, a vino de pago made, of course, with grapes of the hondarrabi zuri variety from vineyards located in the province of Álava.