All Conservas

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...

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...

European Hake cooked in Green Sauce. Hake tails in the typical seafood sauce. They are handmade from fresh fish. La lonjas de Celeiro en Lugo y Pas...

"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...

Traditional seafaring recipe. We place glossy albacore loins on a bed of onion and green pepper, and then we simmer them together. Gluten-free. Do ...

We first prepare a homemade sauce made with homegrown fresh tomatoes. Once the sauce is ready we turn off the stove, place the albacore loins and l...

Immerse yourself in the Mediterranean flavors of Alalunga's "Lubina en Aceite de Oliva," a premium delicacy that epitomizes the essence of Spanish ...

Alalunga presents a culinary masterpiece with its "Lubina a la Bilbaina" Sea Bass with Garlic and Cayenne Pepper. Renowned for its commitment to qu...

Indulge in the exquisite flavors of Alalunga's "Lubina al Pesto," a culinary masterpiece that combines the delicate taste of sea bass with the arom...

This delicious grilled tuna paté is the perfect addition to any Spanish seafood lover's pantry. Pâté made with tuna loin from the north of the Cant...