Elvers. Net 220g. Silvia. 12 units. 1 box.

It is a very traditional product in the gastronomies of Cantabria, Vizcaya, Guipúzcoa, Tuy and Asturias, although the popularity of glass eels - or gulas - has spread to other parts of the territory. The scarcity of elvers in rivers, have made it very popular a substitute for it made with surimi (ancient technique born in Japan by the need to preserve fresh fish and offer new forms of consumption) based on pollock, a fish similar to cod common in the Bay of Biscay and Alaska.

TRADITIONAL RECIPE

In an earthenware casserole a little olive oil is poured - if possible Extra Virgin - being hot, the garlic cloves cut into slices are added so that they brown. When they begin to take color, add the eels and the small pieces of chili pepper in the form of rings, stir with a wooden spoon for a minute and serve immediately to the diners in the covered clay pot in which it has been prepared, where it should arrive at the table boiling. This recipe is called angulas a la bilbaína and is one of the most typical dishes of the Basque Country.

The intake percentages on the front of the package are calculated for an average adult. Individual nutritional needs may vary according to sex, age, level of physical activity and other factors.

Remove liquid packing material before use. Once opened, keep refrigerated.