Tinned fish, Spanish style, in the 4 oz format Cuban kitchens buy by the dozen. Palacio de Oriente runs the range: bacalao a la vizcaína, white tuna in olive oil, bonito in tomato sauce, mussels escabeche, octopus in garlic sauce, squid stuffed in its own ink.
Conchita covers squid chunks in ink, fritada de bonito, white tuna in oil and in tomato, and giant calamari in garlic sauce.
Goya and Iberia bring bacalaíto codfish fritter mix at 4.5 oz. Baby eels in olive oil are here for the ones who know.
