Authentic anchovies from the Bay of Biscay, packed in sunflower oil, they stand out for their large size, their "al dente" texture and their garlic and parsley dressing. No artificial whitening treatments. They are a natural source of omega 3 oils. Net Weight: 950g Drained Weight: 700g
The authentic taste of the Cantabrian ("Cantabrico") anchovies from CorpaChef. Corpachef uses the traditional species, Engraulis encrasicholus, and starting from spring, selects only the freshest and largest fish. Lightly salted, tasty and natural. Contains approximately 125 fillets. Net Weight: 900g Drained Weight: 700g
The traditional recipe with cod, potatoes, and olive oil, the famous cod brandade as a filling from CorpaChef. Can be eaten cold, lukewarm, or hot according to the use we want to give it: as stuffing for peppers, artichoke hearts, crepes, with phyllo pastry, on bread, as a garnish for fish dishes. It simplifies the preparation of sauces, biscuits, jellies…
A mixture of edible crab and spider crab filling in a piping bag from CorpaChef. Ideal for stuffing peppers, artichoke hearts, crepes, with phyllo pastry, on bread, as a garnish for fish dishes. It simplifies the preparation of sauces, biscuits, jellies and creams to accompany and garnish. Just cut open the piping bag and use the filling as per your…
CorpaChef uses the best Moroccan octopus from Dakhla, slow cooked in its own juices. Best quality in FAO 34, no additives. After cooking, meat and juice are separated for better cost control and for the use of the juice in different recipes. Choose between the following: 2 Patas Medianas (2 medium legs) - Code: 80202 - Net Weight: From 300…
Scorpion fish / rockfish filling in a piping bag from CorpaChef. Ideal for stuffing peppers, artichoke hearts, crepes, with phyllo pastry, on bread, as a garnish for fish dishes. It simplifies the preparation of sauces, biscuits, jellies and creams to accompany and garnish. Just cut open the piping bag and use the filling as per your preference. Net Weight: 350g
Baby squid ("Chipiron"), cooked in its ink is turned into a filling in a piping bag by CorpaChef. Ideal for stuffing peppers, artichoke hearts, crepes, with phyllo pastry, on bread, as a garnish for fish dishes. It simplifies the preparation of sauces, biscuits, jellies and creams to accompany and garnish. Just cut open the piping bag and use the filling…
