One of the products that we distribute and that gives the best performance, for its quality and ease of use, is the packs of frozen gulas, which both for the home and for restaurants and bars, offers the possibility of preparing a quick and easy tapa or ration that everyone appreciates as an appetizer (there are other possibilities, see below). We can offer you the Gulas Mayoz and Aguinaga brands, which are two of the best in the Spanish market, in the origin section. But first of all, let’s make clear the difference between elvers and gulas.
The former are the juvenile fish of the eel. Fishing for elvers is allowed, and is a delicacy of kings in the Basque Country, for example. But it has a sometimes insurmountable problem: its price. And that has started 2014 plummeting -the crisis, which reaches everywhere-. To give you an idea, if you are not used to this delicacy, a kilo of elvers can easily be around 200 euros in the fish markets at least at a discounted price -usually 300, 400 and 500 euros, depending on the auction-.
On the other hand,gluttony is a tasty and economical alternative that can be presented in the same way or cooked in a thousand ways. It is like surimi or the famous ‘crab sticks’, a white fish compound that, from a Japanese technique of the same name, becomes a new fish in itself. It imitates it almost to perfection -every year the emulation gets better and better-. At first it was the consolation of those who could not afford this jewel of the sea, but it is now a fairly frequent companion or ingredient in our recipe book without complexes (which is what we market as frozen gulas).
Recipes with frozen gulas
Being a surimi-based production, the possibilities of frozen gulas are almost endless. To begin with, it is a luxury accompaniment for a thousand dishes, in its best-known format, which is sautéed with oil and garlic. The only secret here is that the oil must be good and the garlic must not burn. If we also want it to have strength, we add a pinch of hot chili pepper or cayenne. Other ideas:
- Gulas with garlic and extras. You can add some frozen prawns(mis-recetas.org) or mushrooms(recetasderechupete.com), just to give two examples.
- Warm salads with gulas. In recetasgratis.net we can find many varieties: warm salad with cheese, endive salad, salad with salmon, etc.
- With hake. If they go well with salmon, what can we say about the combination of gulas with a white fish such as frozen hake, which we have already talked about in this blog. This example from the blog escuciplando seems to us the most delicious of all, but the presentation of the girls from conextradequeso.com is not far behind either!
Hake stuffed with frozen gulas. Photo: http://escuciplando.blogspot.se/ - With pasta. It may seem a bit strange to mix something so similar to spaghetti with spaghetti, but for a pasta marinara dish it can come in handy. For example, al nero di sepia, as proposed in recetasderechupete.com, or with ham, as proposed by Patricia of thecookrocker.com. Also with tagliatelle(adelgazar.net).
- With eggs. We can raise the bar a little and make dishes with frozen gulas that have much more strength, something forceful. For example, a scrambled eggs with prawns, eels and potato, as recommended in La Casa de Tomasa, or in a simpler way, as an accompaniment to fried eggs(canalcocina).
Try them and let us know! And if you need frozen gulas for your home or your restaurant, you can contact us.
