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Caught from open-ocean schools at the peak of their season, when the fish carry the most oil and the deepest flavour. These run well above standard market size, so each one gives noticeably more flesh on the plate.
Scale, gut and rinse, then cook them hard and fast. Charcoal-grill them whole with the skin down first for a blistered, crisp finish, pan-fry with garlic and herbs, or pickle them in vinegar for a classic escabeche. Serve with lemon, crusty bread and good olive oil.
This product is crafted with quality materials to ensure durability and performance. Designed with your convenience in mind, it seamlessly fits into your everyday life.
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