Fish & Seafood

Elegant fish flavour. Small tuna named "Bonito del norte". Silky textured, hand trimmed & packed. Ortiz white (Bonito del Norte) tuna, Thunnus alalunga, is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Meaty, long, pinky-brown anchovy fillets. Visually excellent and superb to eat: well balanced. Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand.

Ortiz bonito tuna (Thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Pinky-fleshed, tender atún claro with a distinct tuna taste. Makes a great empanada. Ortiz Yellowfin tuna (Thunnus albacares) is mostly fished off the west coast of Africa. The flesh is a pinkish red colour and makes excellent eating, being full flavoured but not too strong. It can be used in salads or sandwiches or is the ideal tuna to use in a classic Galician tuna empanada.

Elegant fish flavour. Small tuna named "Bonito del norte". Silky textured, hand trimmed & packed. Ortiz white (Bonito del Norte) tuna, Thunnus alalunga, is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Magnificent extra large fillets. Simply enjoy whole with buttered toast or tomatoes.  Caught in season, between April and June, these anchovies thrive in the cold, turbulent waters, resulting in fleshy, tasty fish with a higher fat content. Each anchovy matures in barrels for a minimum of 6 months and is meticulously filleted by hand and preserved in premium olive oil by expert masters. Each 55g pack contains 6 to 7 fillets.

Intense umami flavour from 6 month barrel cure. Succulent texture. Rinse and fillet at home. Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready the whole fish are packed into tins and covered with salt, to be filleted at home. It's very easy, you just need to follow these steps: Soak the anchovies in cold water for 10 minutes and clean them under running water rubbing the salt off with your fingers. Open the anchovy from the top half of the fish while it is still under the tap. With the help of your thumb, separate the two anchovy fillets. Remove the bone and finish cleaning. Dry the anchovies lightly with a cloth, lay them in a container and cover them with your favourite olive oil. Check out our vlog post to learn Pilar's from Ortiz technique!

Buttery texture. Deep savoury flavour from 6 month cure. Melt into sauces or elevate your pizza. Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand.

Elegant fish flavour. Small tuna named "Bonito del norte". Silky textured, hand trimmed & packed. Ortiz bonito tuna (thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Pinky-fleshed, tender atún claro with a distinct tuna taste. Makes a great empanada. Ortiz Yellowfin tuna (Thunnus albacares) is mostly fished off the west coast of Africa. The flesh is a pinkish red colour and makes excellent eating, being full flavoured but not too strong. It can be used in salads or sandwiches or is the ideal tuna to use in a classic Galician tuna empanada.

Ortiz bonito tuna (Thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Pinky-fleshed, tender atún claro with a distinct tuna taste. Makes a great empanada. Ortiz Yellowfin tuna (thunnus albacares) is mostly fished off the west coast of Africa. The flesh is a pinkish red colour and makes excellent eating, being full flavoured but not too strong. It can be used in salads or sandwiches or is the ideal tuna to use in a classic Galician tuna empanada.

Ventresca, or belly, has long been considered the most desirable and valuable part of the tuna. Removed and processed separately from the rest of the fish it is cooked very gently to retain its texture and flavour. It comes in long tender flakes whose high fat content give it a deliciously melting texture and mild but rich flavour.

Delicate brown anchovies, ideal for big savoury fish hit. Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand. Due to their limited production, these delicious anchovies can sometimes be out of stock. But don’t worry! If they're unavailable, we recommend trying our Ortiz Premium Cured Anchovies, 78g Tin or our Ortiz Small Cured Anchovy Fillets, 95g Jar - they're just as irresistible.

Ortiz bonito tuna (thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. The flesh is a pale colour and has a delicate flavour that is at its best when eaten simply, in a salad for example.

Pinky-fleshed, tender atún claro with a distinct tuna taste. Makes a great empanada. Ortiz Yellowfin tuna (Thunnus albacares) is mostly fished off the west coast of Africa. The flesh is a pinkish red colour and makes excellent eating, being full flavoured but not too strong. It can be used in salads or sandwiches or is the ideal tuna to use in a classic Galician tuna empanada.

Elegant flavour of fish heightened by the sharpness of the vinegar escabeche. Ortiz bonito tuna (Thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. Pale pinky white, low fat with a very delicate flavour, preserved in vinaigrette.

Caught and processed on the same day for optimum freshness. Lightly fried in oil. Buttery and tender. These premium sardines are sourced daily from northern Spain’s coastal auction houses and tinned just hours after being caught. Hand-cleaned, lightly fried, and preserved in olive oil, they develop a rich depth of flavour during a four-month marination. With a melting, buttery texture and intensely savoury taste, they’re perfect for tapas platters, artisan sandwiches, or served on toasted bread with piquillo peppers.

Traditional hearty stew, ready in minutes. Tender bonito tuna trim, potato, onions, green peppers. Marmitako is a traditional Basque fisherman's stew from with bonito white tuna, potatoes, onion, tomato, and green peppers. To prepare, place unopened pouch in an uncovered medium-sized saucepan of cold water and heat until boiling. Alternatively empty contents onto a plate, cover and microwave for 2 min.

Handcrafted in a family-run workshop in Alicante, these exquisite white anchovies are prepared with absolute care from start to finish. Every step — from gutting and filleting to cleaning and packing — is done entirely by hand by a small team of just seven artisans. Sourced exclusively from the Cantabrian Sea, renowned for producing anchovies with a meaty texture and rich, clean flavour, each fillet is marinated for 24 hours using a well-guarded family recipe. The gentle marinade enhances the natural character of the fish without overwhelming it, resulting in firm yet tender fillets with a mild taste and a delicate acidity. Responsibly caught by small vessels using purse seining and lifted nets, these anchovies represent the finest in Spanish seafood craftsmanship. Perfect for classic gildas, layered on bruschetta or crackers with creamy burrata, or paired with pulses such as chickpeas or lentils for a vibrant contrast.  Available in two sizes: 150g (100g drained weight) 600g (500g drained weight)

Firm, juicy hand-filleted sardines in olive oil. Exceptional flavour. Perfect on toast or salads.  Sustainably sourced from the Gulf of Cádiz and the Algarve, these sardines are fished in season by small boats and processed entirely by hand. Cooked gently in water and salt before being packed in olive oil, they retain their firm texture and vibrant flavour. Presented in fully recyclable packaging, they offer both quality and care in every tin. Produced by La Narval—a brand celebrated for its commitment to responsible sourcing and standout packaging—this tin reflects the growing global appreciation for premium tinned fish. 

Hand-filleted mackerel from the Iberian coasts. Round flavour. Great on bruschetta with avocado. Carefully prepared by hand to maintain the delicate texture of each fillet, this mackerel is preserved in olive oil to highlight its clean, natural taste. Presented in fully recyclable packaging, they offer both quality and care in every tin. Produced by La Narval—a brand celebrated for its commitment to responsible sourcing and standout packaging—this tin reflects the growing global appreciation for premium tinned fish. 

Robust flavours of the sea. Delicate smokiness. Plump, sashimi texture. A chef's dream!Conservas Nardin only buys anchovies caught in the Cantabrian Sea; the fish destined to be used for their smoked anchovies are brined, rather than salted, and then cold smoked whole over beechwood before being filleted and then tinned in olive oil.They are tender and moist, mildly fishy and lightly smoky, truly delicious.

Robust flavours of the sea. Delicate smokiness. Plump, sashimi texture. A chef's dream! Conservas Nardin only buys anchovies caught in the Cantabrian Sea; the fish destined to be used for their smoked anchovies are brined, rather than salted, and then cold smoked whole over beechwood before being filleted and then tinned in olive oil. They are tender and moist, mildly fishy and lightly smoky, truly delicious.

Intense umami, perfect balance of fish, sea, savoury & salt. Fished in Basque waters. The Cantabrian anchovies from Conservas Nardín are one of the most highly regarded semi-preserves for their flavour and texture. Only using the highest quality anchovies, the Engraulis encrasicolus, purchased in the Getaria fish market, directly from the fishermen who catch them in the Bay of Biscay. These are fished at the optimal time, in the spring months. During the season, they select the highest quality and ideal size , based on years of experience. To maintain the quality and flavour, they only buy those that can be produced the same day. Prepared entirely by hand , carefully cleaning them and respecting their maturing process in salt, after which they obtain the ideal texture and flavour.