{"product_id":"mackerel-in-escabeche-marinade-alalunga","title":"Mackerel in white wine marinade","description":"\u003cp\u003e\u003cstrong\u003eMeltingly tender mackerel fillets in a marinade of white wine, onion, garlic, bay leaf and thyme.\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eThe mackerel is caught seasonally in the Cantabrian Sea between April and May. It is brined and then carefully cooked \u003cem\u003esous vide\u003c\/em\u003e to achieve Alalunga's signature tender finish. The fillets are complemented with a mildly acidic marinade rich with the flavours of bay leaf, garlic and onion.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing tip: \u003c\/strong\u003etry these mackerel fillets on toast, with a hunk of crusty bread or on fluffy white rice.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAlalunga is based in Cantabria and was founded by brothers Alvaro and Pablo Huidobro in 2017. The name is part of the albacore tuna's scientific name: \u003cem\u003eThunnus Alalunga\u003c\/em\u003e. The brothers hail from a family of foodies and their knack for cooking, they say, is instinctive, honed on the many family trips to Cantabrian restaurants they took as children, and their grandmother's cooking.\u003c\/p\u003e\n\u003cp\u003eThe quality of the Alalunga range is down to a number of factors. Here are three:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking methods that are novel in the canning industry.\u003c\/strong\u003e The brothers use the \u003cem\u003esous vide \u003c\/em\u003etechnique where fragile white fish like hake and sea bass, and the flavourful mackerel are sealed inside a vacuum pack and cooked in a water bath at a carefully regulated temperature. This preserves the delicate flavours and texture of the fish. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrecisely timed recipes. \u003c\/strong\u003eThe pair down kitchen tools just before the cooking is complete, and let the steam ovens where the sterilisation process occurs, finish the work and bring the recipes to fruition. \u003c\/p\u003e\n\u003cp\u003eAnd most importantly, \u003cstrong\u003ethe highest grade raw materials\u003c\/strong\u003e available are used. Seasonally caught mackerel and cuttlefish from the Cantabrian Sea, premium sea bass farmed off the Canaries that is earmarked for Michelin starred restaurants and one cannery: Alalunga.\u003c\/p\u003e","brand":"Alalunga","offers":[{"title":"Default Title","offer_id":57403970748796,"sku":"ALA01MACESC","price":12.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/alalunga-mackerel-in-wine-vinegar-escabeche.jpg?v=1788333954","url":"https:\/\/www.thetinnedfishmarket.com\/products\/mackerel-in-escabeche-marinade-alalunga","provider":"The Tinned Fish Market","version":"1.0","type":"link"}