Caught across the Mediterranean the Red Scorpion Fish is a distinct (read: ugly) and venomous fish which is often used in bouillabaisse.
With its sweet and robust flavour its certainly worth the effort to process and catch and this pate captures it perfectly with just a little tomato and spice. A meal on its own spread on fresh warm loaf.
Agromar dates back to 1948, when Armando Barrio Mata, first had the idea of packing the eggs of sea urchins, at that time very abundant on the Asturian rocks and beaches on Northwest Spain. Initially intended for family consumption and as gifts, it did not take long before Armando saw the commercial possibilities for this unique product which he knew how to develop.
In those years, there were many small traditional canners scattered throughout the Cantabrian coast, such as the one his father ran back in 1920. Armando himself manufactured and sold salted fish.
Store in a cool dry place, once opened store refrigerated and consume within 3 days. Ingredients: Red Scorpion Fish (40%)(Fish), Hake (Fish), Tomato, Butter (Milk), Milk Protein, Powdered egg, wine, natural spice and salt Allergens: Fish, Milk, Egg