Seafood Conservas

Sardines salted and cooked in olive oil. Going back 5 generations and almost 150 years, Yurrita is the oldest preserve company in the Basque Country and one of the oldest food companies in Spain.

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Natural Cockles from Galicia. Cockles, or as they are called in Spanish "Berberechos" which are canned in salted water. They are commonly eaten as is, or sauteed with garlic and white wine. Going back 5 generations and almost 150 years, Yurrita is the oldest preserve company in the Basque Country...

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Baby squids prepared in the traditional Basque style, cooked in a white wine and their own ink. Going back 5 generations and almost 150 years, Yurrita is the oldest preserve company in the Basque Country and one of the oldest food companies in Spain.

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Yellowfin Tuna Belly "Ventresca" in olive oil, the most delicious part of the Yellowfin of the Cantabrian Sea. The "ventresca" is the triangular part of the tuna belly from the head. This part of the fish is the most tender and is considered a delicacy due to its intense flavor. Going back 5 gene...

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Yellowfin Tuna Belly "Ventresca" in olive oil, the most delicious part of the Yellowfin of the Cantabrian Sea. The "ventresca" is the triangular part of the tuna belly from the head. This part of the fish is the most tender and is considered a delicacy due to its intense flavor. Going back 5 gene...

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Mussels canned in a pickled sauce. Delicious mussels of the Galician Rias. A natural and healthy product. The mussels stand out for being rich in proteins, for containing very little fat and for being rich in vitamins and minerals. Going back 5 generations and almost 150 years, Yurrita is the old...

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Cantabrian "00" Anchovies in extra virgin olive oil. The anchovies from the Cantabrian Sea are bought directly from the fishing boats, only selecting the freshest and best  sized anchovies. These are salted and packed in traditional cans and cured for at least 20 months. Preparing a good anchovy ...

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Cantabrian White Anchovies in extra virgin olive oil. These marinated white anchovies from the Cantabrian Sea are bought directly from the fishing boats, selecting the freshest and best-sized pieces. The anchovies are cleaned by hand, leaving them perfectly clean without the head, backbone and in...

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White Tuna in a jar with olive oil. This White Tuna, also called Bonito del Norte, comes from the coast of the Bay of Biscay in the summer months. After careful selection of the freshest Tuna, the loin is cleaned, cooked, then finished with a traditional olive oil from southern Spain. Going back ...

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Cantabrian "00" Anchovies in extra virgin olive oil. The anchovies from the Cantabrian Sea are bought directly from the fishing boats, only selecting the freshest and best  sized anchovies. These are salted and packed in traditional cans and cured for at least 20 months. Preparing a good anchovy...

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Cantabrian White Anchovies in extra virgin olive oil. These marinated white anchovies from the Cantabrian Sea are bought directly from the fishing boats, selecting the freshest and best-sized pieces. The anchovies are cleaned by hand, leaving them perfectly clean without the head, backbone and in...

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Spanish cod in Biscay sauce. During the process of cooking it is lightly cooked and the skin and thorn are removed by hand. Once placed in the can - added is a homemade Biscayan sauce comprised of "choricero" pepper, red pepper and onion.

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Los Peperetes cockles are cleaned of sand through the delicate treatment they deserve and are then selected by size in order for proper packaging. The cockles can carries a seal, designating that they come from a proper origin and are fished sustainably. This tasty Galician mollusk has a high iro...

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Spanish Hot Sardines. Once the sardines have been washed in warm salt water and meticulously cleaned, they are fried in olive oil to obtain the desired texture and to stop them from breaking. They are then laid out in the can and covered with a liquid base of olive oil.

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Spanish Barnacles in brine. The barnacle is one of the most famous crustaceans in Galicia; It is a scarce product and difficult to capture, since they inhabit the rocky areas of strong surf where the open sea hits violently, assuming a great risk to its collectors, the "percebeiros".

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