
Relanzón aguja en aceite de oliva Angelachu
Relanzon is the Santona name for the aguja, and the fish in this tin is Atlantic saury, Scomberesox saurus, not the green-boned garfish the Spanish word also covers. It is a long, lean, fast-swimming fish with dense dark flesh, landed at Santona and hand-packed in olive oil with no additives. Lay the fillets on bread, or break them into scrambled eggs.
€4.90 at El Gourmet de la Tierruca, in line with the usual price.
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