Lifestyle

Cervo’s and Hart’s Team’s premium canned seafood

The liver of the angelfish is known as the foie gras of the sea. Nialls Fallon, Leah Campbell and Nick Perkins, restaurateurs and lovers of fine canned seafood, are importing a delicious alternative: cod liver from Iceland. Use the buttery flakes as a spread on toast, on top of grilled fish, or to make pasta sauces. But once you open the can, use it all; it is not well kept. Liver bile is one of three seafood products sold by Minnow, a new branch of their Hart’s, Cervo’s and Fly restaurants. Lovely little sardines from Spain and wild blackeye salmon from Bristol Bay are also on offer.

Minnow Wild Sockeye Salmon, $13.99 for 7.5 ounces; Minnow cod liver, $8.99 for 4.3 ounces; Minnow Sardines, $10.99 for 4.2 ounces, minnowworld.com.

Monitor NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe recommendations, cooking tips, and shopping tips.

https://www.nytimes.com/2022/01/31/dining/minnow-tinned-seafood-cervos.html Cervo’s and Hart’s Team’s premium canned seafood

Fry Electronics Team

Fry Electronics.com is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – admin@fry-electronics.com. The content will be deleted within 24 hours.

Related Articles

Back to top button