Oyster breeding with chipotle and tamarindo mexicano133 gr, recipe by chef Oscar Calleja, two michelin stars. What do we find in this product? Oyster breeding with chipotle and tamarindo mexican, 11-14 oysters. In a special sauce to be sweet-and-sour with a spicy touch. Adds great flavor to the sea bass, forming a perfect combination. For your tasting, we suggest to accompany it with a white Wine fermented in barrel D. O. Rioja Viura. High cuisine, and aquaculture can only bring good things Sonrionansa is a company created from the company Tinamenor, who was one of the main breeding sites in europe. Sonrionansa began in this project to be able to recover its position in the sector and open a new line of product. Chef Oscar Calleja, with two Michelin stars in its restaurant, has joined the company to take a range of canned gourmet of sea bass, seabream and oysters. It is an innovative project that the company is looking to diversify its organic production in a market in which we do not find this type of canned food. Want to offer innovative products and quality, that fit in the gourmet market. Have up to 15 references of seabream and sea bass, some of them more traditional with tomatoes from the garden, or olive oil, and other more novel and surprising as in ponzu or japanese kimchi Korean. Ingredients Oyster curly (mollusc), tamarind concentrate (tamarind pulp, acidifier E330, conservative E300 and E211), chili peppers, chipotle chillies, tomato paste, onion, white vinegar, sugar, garlic and salt.