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 Galicia estuary. The oil appeared in 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.
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 live in the waters of tropical and subtropical waters around the world. Its healthy qualities make the Tuna a highly valued delicacy.
Shellfished on Andalusian coast and 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.
They are similar to cockles (cárdidos) and 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´s got its best quality in September. They are steamed and canned in olive oil.
They are removed manually one by one from the rocks of the Mediterranean Sea, then steamed before its characteristic shell is extracted and finally canned manually with natural water.
From Las Rías Gallegas. They are cleaned and grilled. Later they are packed one by one adding Olive Oil.
It is selected in Galicia estuary, 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.