Fish

Surrounded by the sea on three sides, the Iberian peninsula has always had an active fishing industry: from the sheltered Mediterranean waters of Catalonia to the deep seas off the coast of Andalucía, from the wilder open seas of the northern Atlantic, to the rich coastal waters of Galicia teeming with fish where the rivers of the Rías Gallegas meet the oceanic waters to the west of Spain, for millennia fishermen have gone out in boats seeking a catch. The coasts too provided their harvest, goose necked barnacles (percebes), spider crabs (txangurro), razor clams (navajas) oysters and mussels, all of them consumed in great quantities.

Canning or bottling fish in olive oil or salt are the best ways of preserving some of the most delicious and nutritious seafood, especially if you live far from the coast. The fish processed by all our suppliers is of the finest provenance and is produced under extremely exacting criteria.

For a resource as precious and endangered as fish, it is worth paying the higher price that it commands and, at the same time, it is necessary to understand that stocks of any particular origin, unless well managed both locally and at national level, are limited.