Scorpion fish pate, traditional recipe from Asturiana, Cantabra and Vasca cuisines (kabraroka or itxaskabra) popularized by chef Juan María Arzak. Made with a very tasty fish and with a strong seafood flavor. Net weight 500 grs.
Considered a source of proteins of high biological value, it possesses vitamins of group B (B1, B2, B3 and B6) in normal amounts and vitamin B12 in presence superior to other fish.
It is also a food with average amounts of potassium, phosphorus and magnesium.
Although it can be consumed directly, it is especially indicated in the preparation of toasts and canapes.
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