Long prized in French gastronomy as foie de lotte, monkfish liver has a silky texture and delicate richness often compared to foie gras — but with a subtle marine elegance. Porto-Muiños, known for their seaweed-forward conservas and sustainable Atlantic sourcing, offers a refined take on this delicacy. Smooth, savoury, and deeply umami, it’s best served chilled on toast with a touch of lemon zest or paired with pickled vegetables for contrast. A gourmet treat that's still under the radar — but beloved by French chefs and seafood lovers alike.
Serve with:
• International wine: Sancerre (Sauvignon Blanc, Loire Valley)
• Australian wine: Margaret River Sauvignon Blanc-Semillon blend
 
Porto-Muiños
Based in Galicia on Spain’s rugged northwestern coast, Porto-Muiños has built its reputation on seaweed — and then some. Specialists in harvesting and preserving Atlantic algae, they bring a chef’s touch and a sustainability-first ethos to everything they do. From kombu-laced conservas to delicately prepared fish and vegetables, their tins reflect a deep respect for the ocean and an eye for culinary creativity. What began as a pioneering seaweed project is now one of the most distinctive voices in the world of conservas.