Real Conservera Española - gourmet Galician fish and shellfish

Real Conservera Española - the Royal Spanish Canning Company - was a name given to it by Spain’s Royal Family, due to the ties the cannery’s ancestors have had with it since the reign of Alfonso XIII when conservas would be transported to Madrid by horse and cart for the monarch.

Real Conservera’s workforce is predominantly female - including the artisans on the cannery floor, management and shellfish harvesters. Real Conservera follows a  completely handmade process and uses fresh, locally sourced ingredients in its generations-old family recipes. It also responds to new demands from tinned fish consumers, producing its Atlantic-caught yellowfin ventresca in a curry sauce more recently. It has new surprises in store for 2025, but is revealing nothing just yet. Real Conservera works with small batches of fish and has limited production runs.

The Rías Baixas are:

• Ría de Concurbión.

• Ría de Muros e Noia (named after the two principal towns there).

• Ría de Arousa, the largest estuary.

• Ría de Pontevedra.

• Ría de Aldan.

• Ría de Vigo, the southernmost estuary, shielded by the Cíes, a sealife-rich archipelago of three islands, near its mouth.

The Rías Altas, in northern and northwestern Galicia, are smaller than the lower estuaries, and more exposed to tempestuous weather. The Rías Altas run from the port of Ribadeo, bounded to the north by the Cantabrian Sea and to the east by the Ribadeo estuary, to the island of Santa Cruz, in the Ría da Coruña. The high estuaries’ more turbulent waters meant it became known as the Costa da Morte (Coast of Death) due to the shipwrecks that occurred there.

• Cold, nutrient and oxygen-rich Atlantic waters are driven into the estuaries by powerful ocean currents, strong tides, and summer winds caused by a natural phenomenon called the Iberian Upwelling System. The result of these nutrient-dense waters mixing with the estuary freshwater is a unique marine ecosystem rich with plankton and small invertebrates which fish and shellfish can feed on and thrive. The Rías are “a gourmet haven for fish and shellfish” is how Real Conservera put it.

• The estuaries are perfect habitats for fish nurseries. Sheltered from the open sea, they have calmer currents and less predators, an environment well suited to young fish.

• “The variety and quality of the Galician fish and shellfish is unmatched,” Real Conservera says. “From the scallops of Cambados, goose barnacles from Costa da Morte, octopus from Mugardos, and cockles from Noia, to the rope-grown mussels with Protected Designation of Origin, Galicia offers an extraordinary range of seafood. But it’s not just about variety — it’s about intensity of flavour, perfect texture, and ultimate freshness. Each species has its season, its method of harvest, and its ideal habitat.”

• “Artisanal and sustainable fishing. Most fishing in Galicia is small-scale, using traditional, low-impact methods like traps, hand harvesting, or line fishing. This ensures not only sustainability, but also a  gentler handling of the catch . In Galicia, seafood isn’t just fished — it’s cared for,” the cannery says.

• The  bateas - pioneered by Galician canning’s founding father José Peña Oubiña - are key to the renown of Galician fish and shellfish. Galicia is the world leader in this particular form of aquaculture: rope-grown mussel farming. “Mussels grow suspended from floating rafts called bateas, feeding naturally on phytoplankton from the sea — no feed, no chemicals. The result:  plump, flavourful, and exceptionally clean mussels .”

In short, Galicia is more than just an origin,” the cannery says. “It’s a seal of excellence. It’s the perfect combination of sea, land, people, tradition, and care. When a product says “Galicia,” the world hears “the best.”

PDO seals are an EU-regulated quality seal that identify food products that originate from a specific area. The cannery chooses to use these because it says “origin is everything” — it truly believes Galician fish and shellfish is superior in quality to that caught and harvested elsewhere. 

The  PDO labels  used by Real Conservera:

• Mexillón de Galicia  — this indicates that its production, processing and preparation have taken place entirely in Galicia.

• Pesca de Rías  — this identifies that the fish and seafood has been caught by the artisanal fleet of the Galician Rías. It’s a guarantee of freshness, quality, respect for the environment, and hygienic and appropriate handling practices throughout the supply chain.

• Berberecho de Noia  — an official label to differentiate cockles caught in the Ría de Muros and Noia, the estuary renowned for producing the best cockles along the Galician coast.

1. “Real Conservera Española works exclusively with wild-caught, seasonal, and locally sourced Galician fish and shellfish, partnering with small-scale fisheries in the Galician rías that use traditional, low-impact methods such as traps, hand harvesting, and line fishing, never industrial trawling. This helps preserve marine ecosystems, supports biodiversity, and allows natural regeneration of species.”

2. Honest labelling and full traceability. "We’ve been industry leaders in adapting our labelling to accurately reflect the true species name — switching from “baby squid” to “Patagonian squid,” for example — even when it meant going against market trends. This shows our commitment to transparency, ethics, and consumer trust. Every can tells the truth about its origin, species, and season.”

3.  Handcrafted production and minimal processing. “Our production process respects traditional methods: manual cleaning, hand-packing, and gentle cooking without additives or preservatives. This not only preserves the natural quality of the seafood but also reduces energy use, avoids heavy machinery, and creates local employment. Where others industrialize, we humanize the process.”

4.  Recyclable and reusable packaging. “We use 100% recyclable materials such as tin, glass, and cardboard. Less waste, more value. Packaging with purpose.”

5.  Circular economy and local impact.  “We support a circular economy by working with local suppliers, artisans, and logistics partners. Every can represents a network of Galician women and men — shellfish gatherers, net-makers, packers, designers, and drivers — sustaining rural economies and cultural heritage. We create value where it matters most: at the source.”

6.  Education and environmental awareness.  “We actively participate in projects that promote responsible seafood consumption, seasonal awareness, and marine conservation. Because for Real Conservera Española, it’s not just about doing the right thing — it’s about helping others understand why it matters.”