Alalunga Lubina Seabass en Salsa Pesto

Alalunga uses wild sea bass from the Cantabrian Sea for this tin. Sea bass is lean and firm with large, clean flakes, so it holds together particularly well through the canning process.

The pesto is made with basil, pine nuts, garlic, and Arbequina olive oil. It's a richer treatment than you usually see with tinned sea bass, but the fish has enough structure to stand up to it. The pine nuts give the sauce some body, while the basil and garlic make this immediately familiar even if you've never had sea bass from a tin.

This is one I'd warm slightly before opening. Eat it with a fresh baguette to get at the pesto left in the tin, or toss the whole thing with pasta.

Made in Spain

Net weight 138 g