Cuenca Salmon

I am the Cuenca Distributor For Productos Terranova. Below is my product list and price list as of 1/8/18. Be aware that prices may be different on temporary sales days

 

You can call or write for additional information or to order fish

099 122 1238

lennycharnoff@gmail.com

Salmon

150 gram portions $4.75

Fresh Fillets $25 a kg ( typical fillet 2kg)

Frozen Fillets $23 a kg (typical fillet >1.8 kg

Rainbow Trout

450 gram fillet – $7.50

Organic Tilapia

5 large fillets – $13

Paiche

150 gram portions – $4.75

Smoked Salmon – 

200 grams – $11.50

500 grams $29

1 kg     $49

Smoked Trout

250 grams $9.50

Smoked Tilapia

100 grams $4

Organic Shrimp

#31   cleaned and deveined $8.50

Bay Scallops

$17 a pound

Duck – special order

Trout Caviar – special order

Japanese Sea Weed -Special order

Dorper Lamb – 

  • 4 lamb chops $12
  • Leg Of Lamb – Typical leg is between $50-$60
  • Rib Rack – Typical small 12 rib rack is $33
  • Ground Lamb- 1 kg package $14.50
  • Lamb Sausage – 10 sausage package $11.50

Rice-

  • Wild Rice –  150 gram package $10.75
  • Basmati Rice – 1 lb bag $10.75
  • Jasmine Rice – 1 lb bag $9.00

Selling Locations –

I am at Sunrise Cafe every Tuesday from 10:00 – 1:00 pm

  • Algeria Mini Feria ( Edificio Terasa) Friday from 10:00 – 1:00 pm

Hummus Restaurant  every Wednesday from 2:00 -3:30 pm

the restaurant is located a small parque (Parque Santa Anita), at the interesection of Rafael Torres Y Santiago Carrasco (2 blocks east of the 911 building).

Ferias:

  • Bumba Restaurant Feb. 24th  10:00 – 2:00 pm

 Recipes

GROUND LAMB AND QUINOA

Ingredients

1 lb ground lamb

3/4 cup cooked quinoa

1/4 cup finely chopped onion

1/4 cup grated carrot

1/4 cup grated zucchini

garlic cloves, chopped

large egg, lightly beaten

1 tsp lemon zest

1/2 tsp fresh mint, finely chopped

1 tbsp fresh oregano, finely chopped

1/2 tsp ground black pepper

1/2 tsp fine sea salt

1/2 tsp dried dill

1/2 tsp crushed red pepper

1/4 tsp ground cinnamon

Directions

1Preheat the oven to 400°F. Line a baking sheet with parchment paper; set aside.

2Squeeze any excess moisture out of the grated carrot and zucchini, using a paper towel. In a large bowl, mix together all ingredients until well-combined. Shape the mixture into 16 balls and transfer them to the prepared baking sheet.

3Bake the meatballs until they are cooked through and golden brown, about 15 to 18 minutes, or until they reach an internal temperature of 165°F. Serve hot.

Yogurt Drizzle Sauce

1/2 cup Plain Greek Yogurt, add 1/2 tsp paprika, 1/2 tsp chopped fresh mint leaves, 1/4 tsp cumin`, 3-6 drops hot sauce (optional), salt, pepper.

Prep time 20-30 minutes

Cook time: 15-18 minutes at 400 F degrees

This recipe is fast for weeknight dinners yet fancy enough for guests.  It is easy to prepare, taking about 15-30 minutes. The meatballs bake for 15-20 minutes. The taste is seriously delicious with complex flavors delighting your taste buds with every bite.

I adapted this recipe from superiorfarms.com site where many lamb recipes are posted.                  Sharon McIntosh

Shrimp Alfredo:

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