Categories
Inauguração Cafetaria
Tag: can the can
Categories
Museu Tesouro Real
Público 1 de junho 2022
Categories
Exposição no Museu de Portimão
Exposição no Museu de Portimão
Exposição de 14 de maio a 25 de setembro 2022
Categories
Inauguração MMIPO
Exhibition at MMIPO
10 March to 8 May 2022
Address: R. das Flores 15, 4050-265 Porto
Phone: 22 090 6960
Categories
Azores Greater Amberjack
Azores Greater Amberjack
GARUM LUSITANO by CAN THE CAN
This garum sauce was produced with Azores Greater Amberjack , Seriola dumerili, fished in the waters of the Atlantic. Limpid flos gari (“flower” of garum) obtained from the first filtered liquid of the process of maceration of fish.
Made with Sado salt. Fresh Koji added, ferment in Sado rice.
Produced in small batches, for a unique blend of bold flavor & soft scent. Enjoy.
Depending on the batch, there may be differences in tone and transparency
Azores Greater Amberjack, koji, salt
Azores Greater Amberjack Garum
CONT. NET 50ML
WILD CAUGHT FISH
CONTAINS NO COLOURING NOR CONSERVATIVE
Garum was without a doubt the favorite condiment of the Romans. Made from various fermented fish parts, it was a type of fish sauce produced throughout the empire.
Highly protein, GARUM, increases the intensity of the flavor.
Categories
Garum tuna
Tuna Haimation Garum
GARUM LUSITANO by CAN THE CAN
Garum sauce produced with Atlantic bluefin tuna, fished in the waters of the Atlantic. High quality garos called Haimation, obtained from the first filtered liquid of the process of maceration of tunny entrails with gills fluid and blood.
Made with Sado salt. Fresh Koji added, ferment in Sado rice.
Produced in small batches, for a unique blend of bold flavor & soft scent. Enjoy.
Depending on the batch, there may be differences in tone and transparency
Ingredients: tuna, koji and salt
TUNA HAIMATION
CONT. NET 50ML
WILD CAUGHT FISH
CONTAINS NO COLOURING NOR CONSERVATIVE
Garum was without a doubt the favorite condiment of the Romans. Made from various fermented fish parts, it was a type of fish sauce produced throughout the empire.
Highly protein, GARUM, increases the intensity of the flavor.
Categories
Garum Expresso
Avé, Garum!
Artigo de Célia Pedroso
Revista Expresso 9 july 2021
https://leitor.expresso.pt/semanario/semanario2541/html/revista-e/vicios/ave-garum
The Team Resurrecting Ancient Rome’s Favorite Condiment
Making umami inside 2,000-year-old ruins.
BY RAFAEL TONON JUNE 24, 2021
Categories
Oyster garum
Oyster garum
GARUM LUSITANO by CAN THE CAN
This garum sauce was produced with Setúbal portuguese oyster, Crassostrea angulata, cultivated in the waters of the Sado river.
Limpid flos gari (“flower” of garum) obtained from the first filtered liquid of the process of maceration of fish, made with Sado river salt, in small batches, for a unique blend of bold flavor & soft scent.
Depending on the batch, there may be differences in tone and transparency
Ingredients: Crassostrea angulata oyster and salt
PREMIUM OYSTER GARUM
CONT. NET 50ML
SADO RIVER OYSTERS
CONTAINS NO COLOURING NOR CONSERVATIVE
Garum was without a doubt the favorite condiment of the Romans. Made from various fermented fish parts, it was a type of fish sauce produced throughout the empire. Highly protein, GARUM, increases the intensity of the flavor.
Categories
Cuttlefish Roes “À Brás”
Cuttlefish Roes “À Brás”
Ingredients:
1 pack of Cuttlefish Roes
1 medium onion, sliced
1 garlic clove, sliced
1 bay leaf
1 thyme branch
4.20 oz of straw potatoes
4 egg yolks
100 ml of cream
0.70 oz of parsley, chopped
Salt, as needed
black pepper
2.80 oz of mixed halophyte
Method:
Start by soaking 2/3 of the cuttlefish roes for 3 hours in cold water. Change the water every hour. Dry the roes very well, cut into cubes and set aside.
Mix the egg yolks with the cream and set aside in the refrigerator.
Place a generous amount of olive oil in a high saucepan and bring to low heat. Add onion and sliced garlic, thyme and bay leaves. Sauté these ingredients well over very low heat for 15 to 20 minutes. With the help of a spoon try to break the onion. When the onion does not resist, the braise is ready.
Remove the bay leaves and the thyme.
Increase the heat to the maximum, add the cuttlefish roes in cubes and sauté for 4 to 5 minutes, always stirring with the help of a spatula. If the cuttlefish roes are overcooked, they will have a rubbery texture.
Remove from heat and add the yolk and cream mixture gradually and constantly stirring. The pan temperature must be sufficient to cook the eggs.
If the formula does not have a creamy texture, bring the pan to low heat until you get the same texture.
Add straw potatoes and fresh parsley, mix and serve immediately.
Finish the dish with grated cuttlefish roes and serve with a small halophyte salad.
Producers: Neptun Pearl, Hortelão do Oeste, Vale das Dúvidas, Quiosque da Natureza
