{"title":"Spain","description":"\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cb id=\"docs-internal-guid-dcf3f0ea-7fff-1089-8d34-232df6f6978a\"\u003eA brief history of preserved fish in Spain: Salt, then tin\u003c\/b\u003e\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSpain's conservas story is ancient, dating back to Greek trading colonies and Roman  administrative centers who use sea salt to produce dry-salted fish, along with fermented sauces like garum. Later, smoking and pickling (in escabeche - a sauce still commonly used in Spain that is made of vinegar, oil and aromatics) became popular.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the 18th century, Catalan merchants settled along Galicia's Rías Baixas and the northern Spanish coastline and built salting houses in almost every cove. This network of salting works and supply chains alongside strong fish populations would lend itself well to the switching to canning in the mid to late 19th century. Canning, invented in the early 19th century, was initially predominant in France, but as sardine stocks declined there was increased investment and interest in the Iberian Peninsular, which led to rapid growth in both Spain and Portugal’s canning industries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhat makes it Spanish\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTwo regions do most of the work. \u003c\/span\u003e\u003cspan\u003eGalicia\u003c\/span\u003e\u003cspan\u003e, in the far north-west, has many enclosed and sheltered rías, which is perfect for clams, scallops, octopus and mussels, often cooked in a pickled escabeche, a paprika-rich Galician sauce, or brined. The \u003c\/span\u003e\u003cspan\u003eBasque Country, \u003c\/span\u003e\u003cspan\u003ewith its open Cantabrian waters, is known for Bonito del Norte, a white albacore tuna caught one fish at a time with pole and line in the Bay of Biscay, and for its Cantabrian anchovies.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow it's changed\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSpain has kept the craft and tradition of canning alive, whilst high volume production moved elsewhere. Like in Portugal, it’s an industry that’s incredibly female driven, both historically and today. The pride in the tins and the quality of seafood is evident, and many tins are viewed as fine food, not a cheap pantry staple. The fish and seafood is graded, so for example, the tuna is broken down and sold by cut, with the ventresca (fatty, buttery tuna belly) usually viewed as the prize catch. In Spanish bars, a tin served with bread and a drink is a common sight.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eHow to eat it\u003c\/span\u003e\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eBonito del Norte flaked over a tomato salad with sliced onion and good extra virgin olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eVentresca on its own, at room temperature, with nothing else but a good glass of Albariño\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eClams or octopus with toothpicks, crisps and a glass of Txakoli\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eScallops in Galician sauce, warmed and mopped up with crusty bread\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eThe producers\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca href=\"https:\/\/tinandbrine.com\/collections\/arroyabe\" title=\"Arroyabe tinned fish\"\u003e\u003cstrong\u003eArroyabe\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e was founded in Bermeo in 1898 by Rufino Arroyabe, a fish trader who started out selling fresh catch inland. It began with escabeche and salted fish and remains one of the Basque Country's best-regarded canneries, with a special focus on tuna\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca href=\"https:\/\/tinandbrine.com\/collections\/olasagasti\" title=\"Olasagasti tinned tuna\"\u003e\u003cstrong\u003eOlasagasti\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e began when Sicilian salter Salvatore Orlando came to the Basque coast in the late 19th century and married Simona Olasagasti, whose name is on the tin. Its bonito del norte is pole-and-line caught in the Cantabrian Sea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca href=\"https:\/\/tinandbrine.com\/collections\/maruxaina\" title=\"Maruxaina tinned seafood\"\u003e\u003cstrong\u003eMaruxaina\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e is based in Vilagarcía de Arousa, in the heart of the Rías Baixas. It makes shellfish tins that taste of the Galician coast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eBuying notes\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eTins keep for years unopened. Ventresca and octopus are our top picks for gifts, both premium tins that most are unlikely to eat day-to-day.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eWhy we're excited\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eOpen a Spanish tin and dinner is half made, or it can form the basis for a delicious snack board to share with friends. The fish and seafood does the talking, paired with high quality ingredients. We love how small some of the canneries are, and their insistence on quality over quantity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch2 dir=\"ltr\"\u003e\u003cspan\u003eFAQs\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eWhat is Bonito del Norte? \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt's albacore, or white tuna, caught in the Bay of Biscay in summer and autumn. It's paler, milder and more tender than everyday skipjack tuna.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eWhat is ventresca? \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe belly cut of the tuna. It's the richest and most prized part of the fish.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3 dir=\"ltr\"\u003e\u003cspan\u003eWhat's escabeche? \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA tangy marinade of vinegar, oil, paprika and bay. Spain has used it to preserve fish for centuries.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eExplore more:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/tinandbrine.com\/collections\/tinned-fish-portugal\" title=\"Portuguese tinned fish\"\u003e\u003cspan\u003ePortuguese tinned fish\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e · \u003c\/span\u003e\u003ca href=\"https:\/\/tinandbrine.com\/collections\/tinned-fish-british\" title=\"British tinned fish\"\u003e\u003cspan\u003eBritish tinned fish\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e · \u003c\/span\u003e\u003ca href=\"https:\/\/tinandbrine.com\/collections\/tinned-tuna\"\u003e\u003cspan\u003eAll tuna\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","products":[{"product_id":"arroyabe-bonito-ventresca","title":"Arroyabe Bonito del Norte Ventresca","description":"\u003cp\u003eVentresca is the belly of the bonito del norte (white albacore tuna), the fattiest and most prized cut on the fish, known for its soft, buttery texture.\u003c\/p\u003e\n\u003cp\u003eArroyabe has been canning since 1898, when Rufino Arroyabe started packing fish by hand from Bermeo, on the Basque coast. The bonito is still line-caught using selective, sustainable methods, and holds MSC certification. Each ventresca fillet is cut by hand and packed in olive oil.\u003c\/p\u003e","brand":"Arroyabe","offers":[{"title":"Default Title","offer_id":64276861124985,"sku":"ARR-TUN-OLI-01","price":12.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Arroyabe_ventresca_front_1.png?v=1793968320"},{"product_id":"arroyabe-bonito-olive-oil","title":"Arroyabe Bonito del Norte Tuna in Olive Oil","description":"\u003cp dir=\"ltr\"\u003eBonito del norte, white albacore tuna, packed in olive oil by Basque producer Arroyabe. Milder and paler than yellowfin, with a firmer, flakier texture than most tinned tuna. Arroyabe has been canning since 1898, when Rufino Arroyabe started packing fish by hand from Bermeo, on the Basque coast. The bonito is single-line caught in the Bay of Biscay using selective, sustainable methods. \u003c\/p\u003e","brand":"Arroyabe","offers":[{"title":"Default Title","offer_id":64276861157753,"sku":"ARR-TUN-OLI-02","price":5.9,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Arroyabe_bonito_front_1.png?v=1793968272"},{"product_id":"maruxaina-octopus-olive-oil","title":"Maruxaina Octopus in Olive Oil","description":"\u003cp dir=\"ltr\"\u003eTender pieces of Galician octopus packed in olive oil. The octopus is sourced from Atlantic waters off Galicia, hand-prepared using the traditional methods of the region's conservas, then packed in olive oil to hold its texture and flavour. Maruxaina takes its name from a Galician legend, a mermaid said to haunt the ports of the Rías Altas.\u003c\/p\u003e","brand":"Maruxaina","offers":[{"title":"Default Title","offer_id":64276861944185,"sku":"MAR-OCT-OLI-01","price":10.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Maruxaina_octopus_front_1.png?v=1793967640"},{"product_id":"maruxaina-scallops-galician-sauce","title":"Maruxaina Scallops in Galician Sauce","description":"\u003cp\u003eTender scallops in a rich Galician sauce made from tomato, onion, olive oil and paprika, slow-cooked into a classic sofrito. The scallops are sourced from Atlantic waters off Galicia, hand-prepared using the traditional methods of the region's conservas, then finished in a sauce named for vieiras a la gallega, a dish with roots in Santiago de Compostela and the Camino de Santiago. Maruxaina takes its name from a Galician legend, a mermaid said to haunt the ports of the Rías Altas.\u003c\/p\u003e","brand":"Maruxaina","offers":[{"title":"Default Title","offer_id":64276861976953,"sku":"MAR-SCA-GAL-01","price":5.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Maruxaina_scallops_front_1.png?v=1793967599"},{"product_id":"maruxaina-clams","title":"Maruxaina Clams","description":"\u003cp\u003eSmall, tender chirla clams, packed simply in water to let their clean, briny flavour come through. The clams are sourced from sandy seabeds off the Galician coast, hand-prepared using the traditional methods of the region's conservas, then packed in nothing more than water and salt to preserve their natural taste and soft texture. Maruxaina takes its name from a Galician legend, a mermaid said to haunt the ports of the Rías Altas.\u003c\/p\u003e","brand":"Maruxaina","offers":[{"title":"Default Title","offer_id":64276862009721,"sku":"MAR-CLA-BRI-01","price":6.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Maruxaina_clams_front_1.png?v=1793967485"},{"product_id":"olasagasti-bonito-del-norte-olive-oil","title":"Olasagasti Bonito del Norte in Olive Oil","description":"\u003cp\u003eBonito del Norte, white albacore tuna, is sourced from the Cantabrian Sea in the Bay of Biscay, then packed in olive oil with nothing more than salt. Olasagasti, a family firm with Basque and Sicilian roots. was founded in 1920 in Getaria, Gipuzkoa, by Salvatore Orlando, a Sicilian who brought traditional salting techniques to the Basque coast and later married a local woman, Simona Olasagasti, whose name the company still carries. It's now run by his great-grandson, four generations on.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Olasagasti","offers":[{"title":"Default Title","offer_id":64276862173561,"sku":"OLA-TUN-OLI-01","price":6.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Olasagasti_tuna_front_1_18b8809d-ff9e-447c-b2c6-9767f0c227cf.png?v=1793967055"},{"product_id":"maruxaina-cockles-brine","title":"Maruxaina Cockles in Brine","description":"\u003cp\u003eWhole cockles from Galicia's Rías Baixas, packed simply in brine so the taste of the sea comes through unmasked. Small, tender and gently sweet, they're one of the classic Spanish tins - an aperitivo staple, and a quick way to add shellfish to rice and pasta dishes.\u003c\/p\u003e","brand":"Maruxaina","offers":[{"title":"Default Title","offer_id":64803624190329,"sku":"MAR-COC-BRI-01","price":11.9,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Maruxaina_cockles_front.png?v=1793963552"},{"product_id":"maruxaina-mussels-escabeche","title":"Maruxaina Mussels in Escabeche","description":"\u003cp\u003eGalician mussels from the Rías Baixas, cooked and steeped in escabeche - the Spanish preserving marinade of olive oil, vinegar and spices. The sharpness cuts through the sweetness of the mussels, so they're as good cold from the tin as they are warmed through. Maruxaina takes its name from a Galician legend, a mermaid said to haunt the ports of the Rías Altas.\u003c\/p\u003e","brand":"Maruxaina","offers":[{"title":"Default Title","offer_id":64803635429753,"sku":"MAR-MUS-ESC-01","price":8.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Maruxaiana_mussels_escabeche_front.png?v=1793963504"},{"product_id":"maruxaina-razor-clams-brine","title":"Maruxaina Razor Clams in Brine","description":"\u003cp\u003eNavajas, or razor clams, are one of Galicia's most prized shellfish, with a firm, sweet bite and a clean taste of the sea. Maruxaina packs them in natural brine so nothing gets in the way, leaving a ready-to-serve delicacy that would normally mean a trip to a Galician marisquería.\u003c\/p\u003e","brand":"Maruxaina","offers":[{"title":"Default Title","offer_id":64803642966393,"sku":"MAR-RAZ-BRI-01","price":9.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Maruxaiana_razor_clams_front.png?v=1793963459"},{"product_id":"maruxaina-squid-olive-oil","title":"Maruxaina Stuffed Squid in Olive Oil","description":"\u003cp\u003eTender baby squid, expertly cleaned, gently cooked and hand-packed in rich Spanish olive oil. A traditional conserve with a clean, delicate seafood flavour and a soft, succulent texture. Maruxaina is built on responsible sourcing and traditional methods, with a focus on genuine, natural seafood, and this is squid at its simplest: nothing added beyond olive oil and salt. \u003c\/p\u003e","brand":"Maruxaina","offers":[{"title":"Default Title","offer_id":64803652403577,"sku":"MAR-SQU-OLI-01","price":7.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Maruxaiana_stuffed_squid_front.png?v=1793963338"},{"product_id":"maruxaina-sardines-olive-oil","title":"Maruxaina Sardines in Olive Oil","description":"\u003cp\u003eThese sardines are gently steamed and hand-packed in Spanish olive oil, then sealed in the tin so the fish stay tender and rich as they rest in the oil. A traditional conserve with a clean, savoury flavour and a soft, buttery texture. Maruxaina is built on responsible sourcing and traditional methods, with a focus on genuine, natural seafood, and this is sardines at their simplest: nothing added beyond olive oil and salt. \u003c\/p\u003e","brand":"Maruxaina","offers":[{"title":"Default Title","offer_id":64862969627001,"sku":"MAR-SAR-OLI-01","price":5.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1024\/7503\/9097\/files\/Maruxaina_sardines_front.png?v=1793963290"}],"url":"https:\/\/tinandbrine.com\/collections\/tinned-fish-spain.oembed","provider":"Tin \u0026 Brine","version":"1.0","type":"link"}