Tinned Specialties

"Morrillo de Atún a la Brasa" - Wild red tuna from almadraba. High quality thick mackerel braised with oak and canned in extra virgin olive ...

"Lomos de Sardinas en Escabeche" - Large sardines from Asturias and Rias Baixas depending on the season. Roasted with oak wood and pickled with e...

"Chipirones en su Tinta" - Squid in its ink with a slight touch of charcoal and a spectacular ink sauce, dense but delicate. Truly a conserva ...

"Lomos de Sardinas a la Brasa" - Sardine tails from Asturias and Rias Baixas depending on the season. They are roasted with oak wood and kept in ex...

"Colas de Sardinas a la Brasa" - Sardine tails from Asturias and Rias Baixas depending on the season. They are roasted with oak wood and kept in ex...

"Berberechos a la Brasa" - Braised with a mixture of birch, beech and oak woods, and canned with extra virgin olive oil from Arberquino from C...

"Navajas a la Brasa" - Razor clams hand-fished to avoid sand and long-lasting purification. Rubbed with birch, beech and oak wood and canned in ex...

Limited Series Anchovies. Forget all preconceptions you may have of anchovies. You will never find these anchovies on a shelf at room temperature. ...

Laminas de Bonito. Don Bocarte uses only bonito (white-meat tuna) from the Bay of Biscay. It is prepared using fresh, never frozen fish and is what...

Don Bocarte Wild bluefin tuna belly in olive oil Includes an envelope with flake salt. Don Bocarte makes this product from fresh tuna caught usin...

Using one of the most prestigious products from Galica, this pulpo a la gallega is made using a family recipe. Don Bocarte prepares the pulpo with...

Bonito del Norte Ventresca. Whatever you may think about canned tuna — toss it right out the window. Ventresca is a fillet from the belly of the fi...

Sardinas en Aceite de Oliva. These-nutrient rich, sardines are fished in Galicia’s “Rias Gallegas”, and are slightly larger than the sardinillas ve...

Mejillones En Escabeche. Best-selling product! These swim off our shelves. The mussel is one of Galicia’s gastronomic treasures. It is a gem, and t...

Sardinillas en Aceite de Oliva. These are meticulously selected for size, these-nutrient rich, tiny sardines called “sardinillas” are fished in Gal...

Angulitos. These ‘baby eels’ are made with surimi, a fish (usually pollack) formed to create the shape of a baby eel. Although these aren’t real an...

Small Sardines in Olive Oil with Piquillo Peppers (Sardinillas con Pimientos del Piquillo). These-nutrient rich, sardines are fished in Galicia’s “...

Chipirones rellenos en su tinta. Only a limited amount of baby squid in ink are produced each season, ensuring that quality is never compromised. E...

Navajas. Razor clams, named due to their shell shapes resembling a straight razor—are the forgotten cousin of the clam world. Sure, littlenecks, ma...

Pulpo en Aceite de Oliva. Cooked until tender, the pieces of octopus tentacles from Galicia are cut thick as is the traditional way and preserved i...

Cockles in Brine (Berberechos). Cockles are small mollusks, similar to clams. Our favorite way to eat them is in smoky, hearty stews with jamón ser...

Sardinas Picantonas. These-nutrient rich, sardines are fished in Galicia’s “Rias Gallegas”, and are slightly larger than the sardinillas version. ...

These anchovies are from fish caught from the Asturian coast of the Atlantic. This area is famous for its high-quality seafood. These fish go on to...

Premium white tuna belly fillets preserved and tinned in olive oil. Hailing from the north of Spain in Asturias, Agromar sources some of the finest...