A vinaigrette to add to olives, fries and, famously, crisps scattered with mussels in escabeche and olives.
The 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. The combination of premium vinegar, paprika and carefully selected spices quickly became one of Espinaler's flagships and a benchmark amongst appetiser sauces.
About the cannery:
Espinaler 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.
The 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.
