When Sara Hauman considered what she could do in the food industry that didn’t involve a restaurant, her time spent in Spain sprung to mind. While there, she grew to love tinned fish and wondered if she could create something as special in the United States.
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Peixes forrageiros, como arenque, sardinha e anchova, "são uma alternativa promissora à carne vermelha" e o aumento do seu consumo pode resultar em benefícios importantes...
