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.
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 as per your preference.
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 and creams to accompany and garnish. Just cut open the piping bag and use the filling as per your preference.
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 preference.