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Delicious and light, Mediterranean Orata is ever-present throughout the Mediterranean and known as daurade in France and dorada in Spain due to the golden color of its scales. Europeans have long prized orata for its flaky, white flesh which can be poached, grilled, or baked.
With an eye to the increased attention on sustainability, IASA decided to add a line of canned, local Mediterranean fish such as branzino and orata to their traditional products. IASA’s commitment to sustainability is evident through their research and development, with local fishermen, to choose fish varieties that are not on an endangered list.
To make this delicacy, sustainably farmed orata is gently steamed, and hand-packed in cans with water, lemon, and salt. This recipe reflects the tradition of restaurants along the Amalfi coast which serve the fillets simply with salads, sliced tomatoes, potatoes, and a generous drizzle of flavorful extra virgin olive oil such as Titone. Serving Suggestions: Serve fillets over a green salad or with mashed potatoes. Toss with pasta.
Sea bream (sparus aurata), water, salt.
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