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DECANT NAPA - GRAND OPENING - SUNDAY OCTOBER 13
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Garfish in Olive Oil, Ati Manel, Portugal
Amongst the most sustainable species one can tin, garfish (or Belone belone) is a long and slender, needle-like fish known for its striking, silver skin, unique flavor, and firm texture.
If you enjoy sardines and mackerel, this offering in Portuguese olive oil is a must-try addition to your next tinned seafood spread. We recommend first trying them on grilled toast with piquillo peppers or giving them a quick batter, deep fry, and dowsing of lemon juice for a crispy, umami-rich appetizer.
TASTING: rich, flaky, firm, umami
PAIRING: prosecco, etna bianco
SERVING: aged sheep's cheese
INGREDIENTS: Garfish, Olive Oil, Salt
CAUGHT IN: Iberian Peninsula
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Land Acknowlegement
We acknowledge that we are on the unceded ancestral homelands of the Ramaytush Ohlone (the original inhabitants of the San Francisco Peninsula) and the Wappo & Miwok (the original inhabitants of Napa County).