Cockles are fished in Noya estuary. After being washed in sea water to remove sand, they are boiled , size selected and hand packed.
Razor-shells are fished in pure waters from Galician estuary. The oil which appeared in the surface when the can is opened shows its best quality. We recommend to taste it.
Mussels are picked up from Arosa estuary trays and they are fried in extra virgin olive oil. We add pickled sauce made of vinegar pepper and spicies previously selected.
Elaborated with high quality ingredients. Made with vinegar-based, red paprika and spices. The best aperitif sauce in the world. We fabricate it since 1960.
White clam is fished en Arosa estuary during October, November and December. It´s called "the queen" because of its texture and flavour. The best ones are from Santa Eugenia de Ribeira.
The light tuna lives in the waters of tropical and subtropical waters around the world. Its healthy qualities make the Tuna a highly valued delicacy.
It is a bivalve mollusc of the family Veneridae. It has a nice , fine and soft taste. That´s why its name.
It´s a fresh blue fish elaborated on coastal (Cantabric sea), 100% natural. It´s boiled and just olive oil and salt are added. We show this product in catalan sauce or olive oil.
It’s from the coast of South Korea. It’s fishing during March to May. It belongs to the same family as the white clam.
It is similar to cockle (cárdidos) and it is shellfished on Málaga coast. It has a deep red colour and a pleasamt sea taste.
Collected in the cliffs, rocks and seabed of the Cantabrian coast. The sea urchin eggs are removed by hand and are packaged as in the shell.
After being fished, the mackerel is cleaned and grilled. Later it is packed one by one adding Olive Oil.
Tasty fish blue with a nice texture and intense flavor. Very consumed in the Cantabrian coast, especially in Santoña.
They are shellfished in Arosa estuary , steamed and prepared in 3 ways: natural, with onion and in "vieira" sauce.
It´s called "xoubiña" and fished all year round but it gets its best quality in September. It is steamed and canned in olive oil.
They are removed manually one by one from the rocks of the Mediterranean Sea. Tthen, they are steamed before its characteristic shell is extracted and, finally, they are canned manually with natural water.
From Las Rías Gallegas. It is cleaned and grilled. Later it is packed one by one adding Olive Oil.
It is selected in Mediterranean waters, sliced and canned in olive oil. It can be found boiled and vacuum packed or in "gallega" sauce.
This exceptional product is carefully selected with the best squids. Filled with its own tentacles and cut into slides.
It´s filled with its own tentacles, according to a hand made and delicated process. Olive oil is added. Delicious taste and texture.
They are also called “xoubiña”. The sardines fished in September are the best quality ones. They are steamed and packed in oil or pickled sauce, or cooked with tomato or chilli.