Tinned Fish - Island Creek - Razor Clams in Olive Oil, Garlic and Chili
$22.00
Where it's from:
Producer: Costas y Miñan
Ingredients:
What you get: One 3.7oz (110g) tin
Why we love it:
Razor clams are bull raked by hand by mariscadoras before being preserved. Shellfishing in Galicia is highly restricted, so licenses are often passed down through generations, often staying within families. We've chosen to source the highest quality grade of shellfish for this Mariscadora line. Harvesting and canning production is entirely dictated by the seasons and the health of the shellfish stocks, meaning that no two years will look exactly alike. For example, if it's an off-year for cockles, Costas y Miñan will cap production and produce fewer tins. They refuse to supplement from fisheries in farther-flung waters to fill their coffers, ultimately leaving money on the table. This is what sourcing from a single origin truly means, and is why these products are so special.
How to eat it:
Do as the Spaniards have done for hundreds of years - open the tin, open your mouth, and just eat it gurl. Or, marinate in vinegar, fish sauce, fresh onion and garlic, and serve with pickles, mustard, and crackers.
Like the start of any good story, Mariscadora begins with an accountant and a fisherman. Founders Angel Costas and Floriano Miñan first met at a now-defunct cannery where Costas ran the books as an accountant, and Miñan applied his lifelong knowledge of local seafood as the cannery's purchaser. In 1966, sensing that bankruptcy was on the horizon for their employer, Costas and Miñan decided to jump ship and start their own factory. Mariscadora is the in-house line of tinned seafood for the cannery.
s in the world.