Scallops in salsa. The scallops are harvested in the Galician Rìas in northwest Spain and prepared by hand at a small, artisanal cannery nearby in Cambados. They come in a sauce made from olive oil, spices, tomato and onion, a variation on the traditional Galician seafood sofrito that often accompanies gratins or seafood dishes.
Recipe tip: try them straight from the can as a tapa, or serve over white rice or pasta. There are more shellfish recipes here.
About Carmelo: Carmelo is a luxe edit of Iberia’s finest tinned fish curated by Patrick Martinez, the founder of The Tinned Fish Market. It must come from marine ecosystems where sea life thrives. It must be fished seasonally, sustainably, and must be prepared by hand. This is the Carmelo manifesto.
More about the scallops:
•The scallops are harvested in the Galician Rías, mainly the Ría de Arousa, Galicia's largest scallop-producing area.
•They are harvested by shellfish gatherers and divers in a controlled and selective manner, according to rules laid down by the local government to ensure the sustainability of the banks of the estuary.
•The cannery founder maintains close relationships with the local shellfish harvesters, ensuring that the scallops are sourced at their optimal freshness from the morning lonja (fish auction).
