Guides to tinned fish
Why Cantabrian anchovies are the best anchovies, why Santoña anchovies are the gold standard and how to make a premier Gilda. Hint: use two anchovies.
How to eat tinned sardines, their health benefits, why they are sustainable. And the difference between sardines and pilchards.
Why white tuna is called Bonito del Norte in Spain, the summer fishing campaign in the Cantabrian Sea and how this albacore tuna is amongst the most sustainable catches.
Easy rules of thumb for pairing tinned fish with wine. Salty anchovies with a Txakoli, tuna belly in Jersey butter with a big, buttery Chardonnay, and mussels in escabeche with a chilled Valpolicella.
How to eat razor clams "Michelin-style", how free divers harvest them without breathing equipment and the unique flavour of the Galician razor clam.
Real Conservera is committed to sourcing the best fish and shellfish for its cans. This means that almost all comes from the Galician estuaries and the Atlantic Ocean, including the Cantabrian Sea.
The different kinds of mussels we stock, the ways tinned mussels are ultra-sustainable, how mussels are farmed, their nutrition and recipe ideas.
What makes Papa Anzóis tinned fish different from other conservas, what makes horse mackerel different from mackerel, and the story behind the cannery (and its name).
Here we look at what ventresca is, how Los Peperetes prepares its decadent ventresca in Jersey butter, and more about the Galician cannery and its unique tins.