{"title":"Espinaler","description":"","products":[{"product_id":"espinaler-olives-with-anchovy","title":"Olives with anchovy","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eSpanish olives, stuffed with a subtle-tasting anchovy paste. Good skewered with cherry tomatoes or piparra peppers and an anchovy fillet.\u003c\/span\u003e","brand":"Espinaler","offers":[{"title":"Default Title","offer_id":46005285945660,"sku":"ESP07OLIANC","price":3.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Espinaler-olives-stuffed-with-anchovy.jpg?v=1775983732"},{"product_id":"espinaler-scallops-with-salsa-gallega","title":"Scallops with salsa Gallega","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eTinned scallops in Galician sauce from Barcelona’s Espinaler. The onion, tomato and pepper sauce that complements the scallops is a traditional way of eating this shellfish in Galicia, where the scallops are harvested. This is Espinaler’s premium line, meaning the best of the best scallops go in the tin. The inlets along the Galician coast - the Rías Baixas - are home to some of the world’s best-tasting shellfish. Try the scallops in their tomato and paprika sauce on sourdough toast with rocket and cracked black pepper, with a side of fluffy rice or stirred through tagliatelle.\u003c\/p\u003e","brand":"Espinaler","offers":[{"title":"Default Title","offer_id":46081532821820,"sku":"1000277","price":9.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Espinaler-scallops-in-salsa.jpg?v=1775983990"},{"product_id":"espinaler-scallops-in-brine","title":"Scallops in brine","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"\" data-mce-fragment=\"1\"\u003eTinned scallops from Galicia, in northwestern Spain. This is Espinaler’s premium line, meaning the best of the best scallops go in the tin. The inlets along the Galician coast - the Rías Baixas - are home to some of the world’s best-tasting shellfish. Try adding them to soups, salads and pasta sauces.\u003c\/p\u003e","brand":"Espinaler","offers":[{"title":"Default Title","offer_id":46081553793340,"sku":"ESP02SCABRI","price":9.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Espinaler-scallops-in-brine.jpg?v=1775983897"},{"product_id":"pitted-black-olives-espinaler","title":"Pitted black Cacereña olives","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003ePitted black olives, selected for quality by Espinaler in Spain. The olives are of the Cacereña variety and are firm fleshed and juicy with a balanced sharp-salty flavour. Add them to salads, pastas, tapas and tinned fish boards.\u003c\/span\u003e\u003c\/p\u003e","brand":"Espinaler","offers":[{"title":"Default Title","offer_id":54968656855420,"sku":"ESP01OLIBLA","price":3.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Espinaler-pitted-black-olives.jpg?v=1775983799"},{"product_id":"salsa-espinaler","title":"Salsa Espinaler","description":"\u003cp\u003e\u003cstrong\u003eA vinaigrette to add to olives, fries and, famously, crisps scattered with mussels in escabeche and olives\u003c\/strong\u003e. \u003c\/p\u003e\n\u003cp\u003eThe iconic Salsa Espinaler was created in 1952 by Ventureta Roldós, the wife of Joan Tapias Riera, who was at the helm of the company at the time. \u003cstrong\u003eThe combination of premium vinegar, paprika and carefully selected spices quickly became one of Espinaler's flagships and a benchmark amongst appetiser sauces.\u003c\/strong\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the cannery:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEspinaler was founded in 1896, when Miquel Riera y Prat opened the Espinaler tavern, in Vilassar de Mar, near Barcelona. It sold vermouth and wine at first, then tobacco. It remains a bustling vermouth and tapas bar serving conservas to this day. \u003c\/p\u003e\n\u003cp\u003eThe pivot towards tinned fish at Espinaler came in the 70s when the founder's great grandson, Miquel Tapias Roldós, took the reins and began sourcing the best Galician seafood from auctions there, setting in motion Espinaler's marketing of quality tinned fish. \u003c\/p\u003e","brand":"Espinaler","offers":[{"title":"Default Title","offer_id":56392513945980,"sku":"ESP08SALESP","price":3.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/Salsa-Espinaler.jpg?v=1775983937"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/collections\/Espinaler-olives-stuffed-with-anchovy.jpg?v=1775983745","url":"https:\/\/www.thetinnedfishmarket.com\/collections\/espinaler.oembed","provider":"The Tinned Fish Market","version":"1.0","type":"link"}