Matiz, Boquerones 20 oz
These fresh white anchovies in vinegar will convert even the most adamant anchovy-averse eater! This exquisitely delicate fish comes fresh from the Mediterranean Sea. The key to a good boqueron is high...
View ArticleMatiz Gallego, Sardines with Lemon
Wild Caught in the waters of the Eastern Atlantic and hand packed in Galicia in northern Spain, Matiz Sardines are considered one of the finest sardines available. Prized for their plump, tender...
View ArticleMatiz Boquerones – White Anchovies in Vinegar
This exquisitely delicate fish, fresh from the Mediterranean Sea and marinated in white wine vinegar, is hand prepared and packed. Try them drizzled with olive oil, or wrapped around a Spanish olive....
View ArticleMatiz Gallego, Mussels in Olive Oil
Matiz’s Mussels are harvested in the estuaries off the coast of Galicia, which are rich with marine life and aquaculture due to the unique conditions of the region’s waters. Organically cultivated,...
View ArticleMatiz Gallego Sardinillas w/ Piquillo
These nutrient-rich tiny sardines are prized for their plump, tender texture and rich flavor. Combined with a touch of sweet piquillo pepper, they make a tasty and satisfying snack.
View ArticleMatiz Berberechos in Brine 4 ounces
Berberechos, or cockles, are a local delicacy in the region of Galicia. Served up with a touch of lemon and parsley, they make the perfect appetizer. They are packed in brine and have a mild...
View ArticleMatiz Gallego Pulpo in Olive Oil
Exceptionally tender and flavorful, Matiz Octopus comes from the Atlantic waters off the shores of Spain, Portugal and Morocco, areas renowned for its rich marine life. Wild-caught in traditional...
View ArticleMatiz Gallego Sardines in Olive Oil
Wild-caught in the waters of Spain, Italy and Croatia and hand-packed in Galicia in northern Spain, Matiz Sardines are considered one of the finest sardines available in the world. Prized for their...
View ArticleThe Tin to Table Bundle by Anna Hezel
In her new cookbook, Tin to Table, food journalist and Epicurious editor Anna Hezel shares a whole ocean’s worth of ideas for cooking and entertaining with tinned seafood. Pick up your copy in the form...
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