All Conservas

Cantábrico "00" Anchoas en aceite de oliva virgen extra.La anchoa del Cantábrico son comprados directamente de los barcos de pesca, sólo la selecci...

The White Tuna comes from the Bay of Biscay during the White Tuna Coast, caught using traditional fishing methods, respecting the Marine Reserves a...

Chipirones preparados al estilo tradicional vasco, cocinados en un vino blanco y su propia tinta. Con 5 generaciones y casi 150 años de antigüedad,...

Yellowfin Tuna Belly "Ventresca" in olive oil, the most delicious part of the Yellowfin of the Cantabrian Sea. The "ventresca" is the triangular pa...

Sardinas saladas y cocidas en aceite de oliva. Atrás 5 generaciones y casi 150 años, Yurrita es la empresa de conservas más antigua del País Vasco ...

Mejillones en conserva.Galicia Arias tiene un buen mejillón. Natural Health Products. La abundancia de mejillones en proteínas, grasas mínimas y vi...

Cockles naturales de Galicia. Berberechos, o como se llaman en español "Berberechos" que son enlatados en agua salada. Son comúnmente comidos como ...

These sardines have the peculiarity of their fishing method. They are captured using the Xeito technique, a traditional technique that consists of ...

White loin, black loin, belly, mormo, and morrillo of wild red tuna from almadraba.Braised with holm oak and canned in Arbequina extra virgin oliv...

Noia cockles. Chargrilled with a mixture of birch, beech, and oak woods and canned in the Arbequina de Castillo de Canena brand Extra Virgin Olive ...

These sardines are cleaned and gutted manually one by one. Once cleaned, they are steam roasted to achieve the perfect consistency. La Brújula sard...

They come from the Rías Baixas, mainly from the Rías de Arousa, Galicia, north of Spain. It is bought in the rafts that are further inland, further...

Selected octopus coming from the best origins. Made with the traditional technique, identical medallions are cut and packed one by one by hand. In ...

Selected octopus coming from the best origins. Made with the traditional technique, identical medallions are cut and packed one by one by hand. In ...

The particularity of these sardines lies in their sauce. This, 100% artisan made with fresh products, is one of the main attributes that make each ...

La Brújula squid comes from the best origins and is rigorously classified by size. They are cleaned by hand, turned over, and stuffed with their ow...

La Brújula Zamburiñas comes from the Galician Rías Baixas. They are captured by the traditional method, thus preserving the seabed. It undergoes a ...

This tuna comes from the ventresca or belly of the Yellowfin tuna, which in itself is an oilier tuna providing a richer flavor. The belly is one of...

Clams in brine. These clams are caught by the traditional method in the Rías Baixas, Galicia. We select the best specimens that are caught free-div...

They come from the Rías Baixas, mainly from the Rías de Arousa, Galicia, north of Spain. It is bought in the rafts that are further inland, further...

European hake loins in olive oil cooked in its own juice. Line caught hake purchased directly from local fish markets of the Bay of Biscay like Cel...

Traditional Basque comfort, ready in minutes. This isn’t just canned fish — it’s hake tails hand-prepared in Spain’s iconic green sauce. Alalunga s...

"Cocochas de Merluza" Without a doubt, the most exquisite part of the hake (merluza). Each cheek is carefully removed and delicately slow-cooked be...

European Hake Cocochas cooked in Green Sauce.  It is Hake of Anzuelo from the "Lonjas del Cantábrico" (fish markets of the Cantabrian Sea) with all...