TINNED SEAFOOD GUIDE IN PARTNERSHIP WITH DEMEDICI IMPORTS A division of Atalanta Corporation
OUR EXPANSIVE VARIETY OF TINNED SEAFOOD ATALANTA & DE MEDICI PROVIDE OPTIONS AT A RANGE OF PRICE POINTS The tinned seafood market has grown exponentially in the past few years as more people are looking for convenient and healthy food options. Products like tinned seafood have become increasingly popular because they are easy to prepare, can be stored for a long time, and are still nutritious. Seafood is a healthy protein source that is low in calories and fat, so it’s perfect for those who want to maintain a healthy lifestyle. • 1 in 4 consumers are eating more fish/shellfish than they did a year ago.1 • 36% of adults are eating more seafood in place of meat. 2 • Sales of shelf-stable seafood grew 21.3% last year. 3
Sources: 1 “Consumers Catch the Seafood Wave” IFT.org 9/1/2021 | 2 Technomic 2021 Center of the Plate: Seafood & Vegetarian Consumer Trend Report.| 3 “Consumers Catch the Seafood Wave” IFT.org 9/1/2021
Atalanta & De Medici Conservas Seafood Guide
Conservas Seafood
“WHETHER YOU CALL IT CANNED FISH OR CANNED SEAFOOD OR CANNED SHELLFISH OR TINNED SHELLFISH OR TINS OF SEAFOOD OR FISH, THIS CATEGORY SEEMS TO HAVE NO CEILING FOR GROWTH.” - STEVE KAUFMAN, EXECUTIVE VICE PRESIDENT, DE MEDICI IMPORTS
Craft products prepared and packed by hand with remarkable texture and natural flavor.
Flavors of the Sea
PREMIUM CONSERVAS SEAFOOD There is a growing appreciation for the high quality of preserved Iberian seafood and the role it plays in the cuisines of Spain and Portugal. Enjoy the flavors of the Galician seashore with the exceptional conservas from Portomar and Ortiz.
Atalanta & De Medici Conservas Seafood Guide
PREMIUM CONSERVAS PORTOMAR
VILAGARCÍA, GALICIA
PORTOMAR MUSSELS in ESCABECHE
The Rias Galegas region is one of the most important repositories of phytoplankton in the world and one of the best places to cultivate mussels. These farmed mussels come from the Galician Rias D.O.P. The seed is cultivated on ropes suspended from batea, rafts of eucalyptus lattice, for a year until they reach harvest size. These premium mussels are lightly fried and packed in the typical regional sauce made with vinegar and a paprika marinade. APPLICATIONS: Serve more elaborately bruschetta style. Start with toasted baguette rubbed with a clove of garlic. Use the packing oil, artichoke cream, tapenade, aioli or chipotle mayonnaise as a spread. Garnish with strips of roasted pepper, sun dried tomato and fresh herbs of choice. #POR120
12/111 GR (3.09 OZ)
PORTOMAR RAZOR CLAMS in BRINE
Razor clams are hand-harvested from the tidal flats in the region’s bays and estuaries. They are widely regarded as a delicacy. APPLICATIONS: Dressed with oil from the tin, a squeeze of lime juice, a bit of chopped tomato and onion, a few leaves of cilantro, and fresh sliced chili, they make an easy first course. #POR140
12/111 GR (3.09 OZ)
PORTOMAR STUFFED SQUID in SPICED SAUCE of TOMATO and ONION
Tender baby squid stuffed with their tentacles is slowly cooked in olive oil and covered with a handmade sauce made with fresh onion and tomato. This product has a spicy yet delicate flavor and natural texture. APPLICATIONS: Nice warmed with fresh bread or cooked rice. Or just out of the tin as a tapas dish. #POR150
12/111 GR (3.09 OZ)
PORTOMAR OCTOPUS in OLIVE OIL
Tender and flavorful. Hand packed in olive oil. APPLICATIONS: Try these in a salad with orange or grapefruit segments and radicchio or tossed with celery and olives. Excellent with boiled or sautéed potatoes and a light dusting of pimentón. #POR130
12/111 GR (3.09 OZ)
PORTOMAR COCKLES in BRINE
Cockles are collected by hand on the beaches of the Galician coast at low tide. Because of the richness of the waters, their flavor is unbeatable. They are seasoned only with sea salt. APPLICATIONS: Stir them into spaghettini sauced with oil, garlic, parsley, and a pinch of lemon zest just before serving. Fold into an omelet or simply open the tin and serve with lemon or lime. #POR100
12/111 GR (3.09 OZ)
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Atalanta & De Medici Conservas Seafood Guide
CONSERVAS ORTIZ EUKADI (BASQUE REGION)
IN 1891 BERNARDO ORTIZ de ZARATE FOUNDED CONSERVAS ORTIZ. Since then, five generations have overseen the family business and have always been respectful of traditional fishing methods. The tuna are pole caught by trolling with live bait. Selective fishing, historically employed by Cantabrian fishermen, avoids unwanted fish from being discarded, respects the environment and protects marine reserves.
1. ANCHOVIES in OLIVE OIL Caught, preserved and packed the traditional way: with salt, time and patience. After six months packed in salt bins, the anchovies are hand filleted, skinned and packaged one by one. Use to top pizza or pissaladiere or melt in extra virgin olive oil for bagna cauda to dip vegetables. Blend with butter to gild your favorite steak. #ORT101A #ORT101B
1/530 GR (18.7 OZ) FOODSERVICE TIN 6/530 GR (18.7 OZ) FOODSERVICE TIN
#ORT103 #ORT104 #ORT104A
15/95 GR (3.35 OZ) GLASS JAR/PERSIL FORK 50/47.5 GR (1.68 OZ) TIN IN BOX MASTER CASE 10/47.5 GR (1.68 OZ) TIN IN BOX
MASTER CASE
ANCHOAS A LA ANTIGUA /“OLD STYLE” ANCHOVIES
2. PIQUILLO PEPPERS STUFFED with TUNA Conservas Ortiz presents its exquisite ‘piquillo’ peppers roasted on a wood fire and stuffed with White Tuna in a delicious tomato and pepper sauce. Serve on their own as appetizers or with saffron rice for something more substantial. Four peppers per tin. #ORT702
3. SARDINAS A LA ANTIGUA /“OLD STYLE” SARDINES in EXTRA VIRGIN OLIVE OIL Silvery Sardina pilchardus cleaned by hand, fried in extra virgin olive oil. Hand packed in glass to ensure their quality and showcase their beauty. Their flavor improves with the years, becoming more tender and delicate. Savor these in a salad with fennel and black olives, in fisherman’s eggs or simply on buttered country bread. #ORT300 #ORT301
12/190 GR (6.7 OZ) GLASS JAR 20/140 GR (4.94 OZ) TIN
4. BONITO del NORTE “VENTRESCA” Ventresca is cut from a triangular area on the bottom of the fish near the head. Preserved as fine fillets in olive oil, the belly meat is the most tender, delicate and subtly flavored cut of all. Conservas Ortiz uses only unbroken fillets, hand-packed in extra virgin olive oil. This is the tuna to use in Niçoise salad. #ORT504
50/110 GR (3.88 OZ)
#ORT504A
10/110 GR (3.88 OZ)
OVAL TIN IN BOX 5 SLEEVES/10 TINS OVAL TIN IN BOX 1 SLEEVE/10 TINS
Salt cured anchovies are cleaned and filleted one by one with a knife, leaving the skin on. They are then marinated in extra virgin olive oil and a touch of parsley. Silver hued and intensely flavored, they make an ideal appetizer or to garnish salads. #ORT106
12/300 GR (10.58 OZ) TIN IN BOX
“FAMILY RESERVE” BONITO del NORTE in EXTRA VIRGIN OLIVE OIL
5/95 GR (3.25 OZ) GLASS JAR/PERSIL FORK
SALTED ANCHOVIES Anchovies en salázón are packed fresh, with very little salt, ready to be prepared as you wish. You can fillet them with a knife and enjoy them served in extra virgin olive oil and a dash of wine vinegar or use them in a delicious puttanesca pasta sauce. #ORT109
12/120 GR (4.23 OZ) VACUUM PACK TRAY / PRE- ORDER
ONLY
MACKEREL FILLETS in OLIVE OIL Southern mackerel is caught off the coast and is hand-crafted in a completely traditional way. Tender white meat fillets are hand cleaned and packed in olive oil. Heartier and more intensely flavorful than tuna. Serve these warm with boiled new potatoes and in a mustard vinaigrette. #ORT340 GLASS JAR
2/250 GR (8.81 OZ)
In Ortiz’s search for excellence, this traditional Bonito del Norte is aged an additional year in their cellars before shipping to market. The smoothness and flavor of Bonito del Norte in extra virgin olive oil improves over a period of months, meaning that tuna that has matured for a year is better tasting than one that hasn’t. Put a few tins away in the pantry. Toss this tuna with a mix of olives, cherry tomatoes and celery dressed and a splash of sherry vinegar for a proper tuna salad. #ORT502 #ORT509
24/112 GR (3.95 OZ) TIN IN BOX 12/270 GR (9.52 OZ) GLASS JAR
CONSERVAS ORTIZ EUKADI (BASQUE REGION)
KOSHER YELLOWFIN TUNA in OLIVE OIL Yellowfin tuna has a firm flesh, juicy and delicious. Line caught, no nets, dolphin safe. Cooked in seawater and hand-packed in olive oil. Kosher. #ORT601
12/220 GR (7.76 OZ) GLASS JAR
KOSHER BONITO del NORTE FLAKES
Cooked in seawater, these tuna flakes are from the trimmings used in the regular Bonito del Norte production. Best for institutional or smaller restaurant use. #ORT543 8/750 GR (61.73 OZ ) FOODSERVICE TIN/ SPECIAL ORDER ONLY
YELLOWFIN TUNA in EXTRA VIRGIN OLIVE OIL Use this delectable tuna with white beans or chick peas and olives, your mom’s tuna noodle casserole, or on a rustic bread for a tuna melt.
BONITO del NORTE in EXTRA VIRGIN OLIVE OIL Use this firm, tasty tuna to stuff tomatoes or peppers, in a salad dressed with an extra virgin oil scented with mandarin or lemon and wine vinegar or stirred into a jarred arrabbiata sauce to serve over bucatini for a warming supper. I#ORT500
8/1825 GR (64.37 OZ) MASTER CASE
#ORT500A
1/1825 GR (64.37 OZ) FOODSERVICE TIN
#ORT501
96/112 GR (3.95 OZ) OVAL TIN MASTER CASE
#ORT501A
12/112 GR (3.95 OZ) OVAL TIN
#ORT503
50/92 GR (3.25 OZ) SMALL TIN IN BOX 5 SLEEVES /10
#ORT503A
10/92 GR (3.25 OZ) ROUND TIN IN BOX
#ORT507
30/250 GR (8.8 OZ) LARGE ROUND TIN 5 SLEEVES/6
I#ORT507A
6/250 GR (8.8 OZ) LARGE ROUND TIN 1/6
#ORT510
12/220 GR (7.76 OZ) GLASS JAR
BONITO del NORTE in ORGANIC EXTRA VIRGIN OLIVE OIL #ORT800
12/190 GR (6.7 OZ )
#ORT801
30/112 GR (3.95 OZ)
GLASS JAR OVAL TIN
Atalanta & De Medici Conservas Seafood Guide
#ORT900
12/190 GR (6.7 OZ) GLASS JAR
#ORT901
24/112 GR (3.95 OZ) OVAL TIN
BOQUERONES (MARINATED WHITE ANCHOVIES) Anchovies are preserved using traditional methods and strict quality controls. They are filleted and trimmed by hand then marinated in wine vinegar until they are ready to be packed in olive oil, garlic and parsley. Delicately textured and flavored. Open and eat with a drop or two of Balsamic Vinegar of Modena and snip of chives. Keep refrigerated. #ORT200
12/110 GR (3.88 OZ) TRAY PACK/PRE-ORDER ONLY
#0RT201
4/900 GR (31.7 OZ) TRAY PACK/ PRE-ORDER ONLY
TINNED FISH MORE THAN JUST A CAN Open the cupboard and use conservas for easy meal preparation. With leafy greens or vegetables for a healthy luncheon dish. Such as NIÇOISE SALAD Combine with pasta for a quick and flavorful dinner. Try BUCATINI with ANCHOVIES Simple solution for impromptu entertaining Serve with cocktails as passed hors d’oeuvres or tapas
GET INSPIRED Watch a short video on how to use conservas seafood
CANNED SEAFOOD ESSENTIAL STAPLES NEVER TO DO WITHOUT
"If you have tuna, sardines, and anchovies in your pantry, you’re already on your way to a meal Tinned fish packs big flavor, which is why we always—and we mean always—keep stacks of canned tuna, jarred anchovies, sardines and the like in our pantries. Whether they’re the star of a dish, like a green goddess tuna sandwich or flaked in a salad niçoise, or serve as a background flavor booster, like anchovies melted into a pasta sauce or blitzed into a creamy tonnato, tinned fish give your recipe prep a huge head start on time, and a big boost toward flavor. Plus, have we mentioned the little fishes—those sardines, anchovies, as well as the marinated mussels and oysters—are sustainable? That’s why they’re the essential staples we’ll never go without." -An article from Bon Appétit, March 2020 Atalanta & De Medici Conservas Seafood Guide
QUALITY CANNED SEAFOOD
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1. MARTEL WHOLE BABY CLAMS Indonesia
Great for chowders, pasta dishes, dips and as a tasty fried appetizer. Clams are a great source omega 3’s. They are loaded with nutrients, are low in fat, and have heaps of iron and protein. • Wild Caught • Keto Diet Friendly #505017
2. MARTEL ANCHOVIES IN OLIVE OIL Peru
Anchovies instantly uplift any food they are added to- be it pizzas, sandwiches, pasta sauce and Caesar salad. Rich source of omega-3-fatty acids, they are a great source of protein, vitamins, and minerals that provide major health benefits • Keto Diet Friendly #425208
3. MARTEL MINCED CRAB MEAT Indonesia
Small minced pieces are great for Soups, Salads and Dips. Crab is packed with protein, (14 g Protein per 6 oz can)contains high levels of omega-3 fatty acids and vitamin B12. • Keto Diet Friendly #505272
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MARIA ANCHOVIES Chile
Traditionally cured in a salt and vinegar base, these filleted anchovies are known for their delicate, soft, silky texture and mild salty taste. #00014 #00020
25/2 oz 2/13 oz
EIFFEL TOWER ESCARGOTS Indonesia
One of the most famous dishes in France, escargot can be enjoyed in a variety of sauces and cuisines. Eiffel Tower Escargot are premium achatina variety snails that are uniform in size. Carefully cleaned and partially cooked, the tender meat needs only to be cooked in sweet garlic butter for a delectable treat. #507859
12/28 oz
MENU INSPIRATONS SARDINE TOASTS WITH DIJON MUSTARD
Difficulty
Prep Time 10 minutes
Quick and easy to assemble with ingredients from your pantry. Serve these as an appetizer with a cool glass of rosé at aperitif time.
MACKEREL FILLETS on GRILLED BREAD with LAVENDER OIL
Difficulty
Prep Time 10 minutes
Brush EVOO on sliced bread. Grill bread in a grill pan until grill marks show. Place one fillet on the warm bread. Drizzle with Lavender oil and sprinkle the fennel salt on top.
SALMOREJO with TUNA
Difficulty
A recipe this simple depends on the quality of the ingredients. This should be made only in that time of the year when tomatoes are at their best. Use the highest quality Spanish Extra Virgin Olive Oil and Sherry Vinegar.
VIEW RECIPES ONLINE www.demedici
VIEW RECIPES
Prep Time 25 minutes
NIÇOISE SALAD with TUNA
Difficulty
Prep Time 30 minutes
Quick and easy to assemble with ingredients from your pantry. Serve with a cool glass of rosé.
RIGATONI with ANCHOVIES
Difficulty
Prep Time 30 minutes
You will love the combination of citrus and fennel in this dish.
MIXED SALAD from LIGURA
Difficulty
Prep Time 30 minutes
This salad seems to vary from town to town and evolve with the seasons along the Riviera dei Fiori. Some authors call it a tomato salad, and others barely include tomatoes. Some have potatoes, some do not, capers and celery can be optional.
EGG PASTA with COCKLES
Difficulty
Prep Time 1 hour
Free-range egg pasta and delicate cockles from Spain. Simplicity at it’s best.
BUCANTINI with ANCHOVIES
Difficulty
Prep Time 45 minutes
If you do not have access to wild fennel, use the fronds from bulb fennel with some fresh dill weed.
BLOODY MARY with RAZOR CLAMS
Difficulty
Prep Time 5 minutes
Some Bloody Mary recipes call for clam juice. We've taken the idea a step further and garnished ours with razor clams.
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Pissaladière with Ortiz Old Style Anchovies View recipe at demedici.com
Atalanta & De Medici Conservas Seafood Guide