Leyenda Tesoros de Mar Gulas in Garlic Oil‚Ķ | ūü¶ÜThe Bow Tie Duck Manila

Leyenda Tesoros de Mar Gulas in Garlic Oil 460ml

A Surimi Spanish Delicacy

Tesoros de Mar, mean¬≠ing Trea¬≠sure of the Sea in Span¬≠ish eas¬≠i¬≠ly cap¬≠tures the essence of this prod¬≠uct. Ele¬≠gant¬≠ly pre¬≠pare a tra¬≠di¬≠tion¬≠al Gulas √† la Bil¬≠ba√≠¬≠na or a Span¬≠ish pin¬≠tx¬≠os with this pre¬≠mi¬≠um qual¬≠i¬≠ty, all-nat¬≠ur¬≠al suri¬≠mi baby eels.


A pop¬≠u¬≠lar, mod¬≠ern-day vari¬≠ant to the tra¬≠di¬≠tion¬≠al ‚Äč‚Äúangu¬≠las‚ÄĚ or baby eels of North¬≠ern Spain. Leyen¬≠da Tesoros de Mar Gulas in Gar¬≠lic Oil is a pre¬≠mi¬≠um qual¬≠i¬≠ty, all-nat¬≠ur¬≠al baby eels prod¬≠uct made from surimi. 

While angu¬≠las have a del¬≠i¬≠cate, meati¬≠er flavour, gulas have a more mel¬≠low taste, with soft tex¬≠ture and an opaque-white col¬≠or. Made with suri¬≠mi (a paste that is made with the white meat of dif¬≠fer¬≠ent Alaskan pol¬≠locks), Leyen¬≠da uses ancient Japan¬≠ese pro¬≠duc¬≠tion tech¬≠niques to pro¬≠duce a sus¬≠tain¬≠able, envi¬≠ron¬≠men¬≠tal¬≠ly-friend¬≠ly alter¬≠na¬≠tive for food lovers to enjoy the taste and fla¬≠vors of real angulas.


With its mild taste and silky smooth tex¬≠ture, Leyen¬≠da Tesoros de Mar Gulas in Gar¬≠lic Oil can be used for any recipe that calls for baby eels. In the Basque province where this Span¬≠ish del¬≠i¬≠ca¬≠cy is most famous, this is tra¬≠di¬≠tion¬≠al¬≠ly served as a Gulas √† la Bil¬≠ba√≠¬≠na, baby eels sauteed in olive oil, gar¬≠lic and pep¬≠pers. The flavours of this seafood pairs well with a white such as our Mar de Frades or a Priorat.

How¬≠ev¬≠er, as with any culi¬≠nary ingre¬≠di¬≠ent, exper¬≠i¬≠ment with a sal¬≠ad, a love¬≠ly Span¬≠ish tapa or an appe¬≠tiz¬≠er! We love this twist on your clas¬≠sic gam¬≠bas al ajil¬≠lo or sauteed baby squid with gulas, with the gar¬≠lic oil of the gulas enhanc¬≠ing the fla¬≠vors of these dishes. 


The real angu¬≠las, also called baby eels or txitxardin in Basque, are a Span¬≠ish del¬≠i¬≠ca¬≠cy in the Basque coun¬≠try. Lov¬≠ing¬≠ly known as the caviar of North¬≠ern Spain, for cen¬≠turies, these beau¬≠ti¬≠ful fish have been fished out of Span¬≠ish rivers and served in pres¬≠ti¬≠gious hotels and Miche¬≠lin-star restaurants. 

A too-strong demand cou¬≠pled with a short fish¬≠ing sea¬≠son (fresh angu¬≠las are only avail¬≠able dur¬≠ing the Christ¬≠mas sea¬≠son) result¬≠ed in a crit¬≠i¬≠cal¬≠ly endan¬≠gered species due to over¬≠fish¬≠ing and envi¬≠ron¬≠men¬≠tal degradation.

In 1991, the solu¬≠tion for an envi¬≠ron¬≠men¬≠tal¬≠ly-friend¬≠ly and sus¬≠tain¬≠able alter¬≠na¬≠tive to stop angu¬≠las exploita¬≠tion was cre¬≠at¬≠ed, Gulas. Made with sir¬≠a¬≠mi from the white meat of Alaskan pol¬≠locks, Gulas, while sub¬≠tly dif¬≠fer¬≠ent in taste com¬≠pared to angu¬≠las, has become a pop¬≠u¬≠lar and wide¬≠ly accept¬≠ed alter¬≠na¬≠tive to enjoy clas¬≠sic angu¬≠las dish¬≠es, no mat¬≠ter the time of year.

Storage Instructions

Store in a cool, dry place away from sun¬≠light. Refrig¬≠er¬≠ate upon opening.

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