Ortiz Anchovies In Olive Oil

A modernized version of the traditional “angulas” or baby eels of Northern Spain. Leyenda Tesoros de Mar Gulas in Garlic Oil is a top quality, all-natural surimi baby eel product.

Angulas have a delicate, meatier flavor, whereas gulas have a more mellow flavor, soft texture, and an opaque-white tint. Leyenda, manufactured using surimi (a paste made from the white flesh of several Alaskan pollocks), employs old Japanese manufacturing processes to create a sustainable, ecologically responsible alternative for food enthusiasts to enjoy the taste and tastes of real angulas.

Leyenda Tesoros de Mar Gulas in Garlic Oil, with its mild flavor and silky smooth texture, may be used in any dish that asks for baby eels. This Spanish delicacy is generally served as Gulas a la Bilbao, young eels sautéed in olive oil, garlic, and peppers, in the Basque area where it is most famous. This shellfish works beautifully with white wines.

However, like with any other culinary item, try it in a salad, a delicious Spanish tapa, or an appetizer! We enjoy this spin on classic gambas al ajillo or sautéed baby squid with gulas, with the gulas’ garlic oil accentuating the tastes of these meals.

The actual angulas, also known as baby eels or txitxardin in Basque, are a Basque delicacy. For decades, these exquisite fish have been caught out of Spanish rivers and served in elite hotels and Michelin-starred restaurants as the caviar of Northern Spain.

Gulas was founded in 1991 as a solution for an ecologically acceptable and sustainable alternative to angulas exploitation. Gulas, made with sirami from the white flesh of Alaskan pollocks, has become a popular and widely accepted alternative to enjoying classic angulas meals, regardless of the time of year.

Storage Instructions

Store your tin/jar in a cool, dark, and dry pantry. Unopened, it will last up to 2 years. Once opened, consume your preserved fish/meat within one or two days and keep left­overs with the oil in a sealed con­tain­er in the fridge.