sardina pilchardus “taste” 2020
Our “taste” sardines are caught very close to the shores of Galicia, Northern Spain using traditional gill or panel nets, which is called the “do xeito” method and is a Spanish cultural food heirloom. This age-old and labour intensive method is only used by a few specially licensed fishermen and represents the gold standard of sustainability. It ensures that the sardine is significantly less stressed and not squeezed or damaged in the process of being caught, which is reflected in the taste and quality of the meat. The amount of fish caught in these gill nets is also very limited, making it a very exclusive and rare product. These mid-sized sardines are combined with native extra-virgin olive oil made of the Manzanilla variety, known for its intense fruity notes, a perfect pairing for the character and quality of our "taste" sardines.
sardina pilchardus “royale” vintage 2018
Our “royale” sardines are fished using purse-seine nets - this method is the most common way to catch this particular fish, belonging to the herring family. They were placed in our tins on the 12th and 13th of March 2018. These less fatty, smaller sardines have been ripened to perfection in their specially selected Spanish olive oil ever since, helped along by floral notes and an extra virgin component. They are characterised by the firm bite of their meat and singular taste.
Our new “royale” boast the highest level of quality control - a paper seal can be found in each tin with the number of the woman who packed the sardines by hand in Calvados, Galicia.
mytilus galloprovincialis (blue mussels in garlic and chili) 2020
The Mediterranean mussel chosen by us for this specific recipe with garlic and chili is from Galicia, where it is cultivated in the Rias Gallegas (river estuaries) and permanently bathed by moving water, far preferable to alternative cultivation and harvesting methods more commonly found. This specific Galician method has resulted in the mussels receiving a DOP certification (protected designation of origin).
Our mussels are mid-sized (16-20 pieces per tin) and paired with an olive-sunflower oil mixture, garlic and chili. The removal of the pre-cooked mussels out of their shells, as well as the laying into tins, is done entirely by hand. Rigorous quality control ensures that only undamaged, uniform mussels make it into our tins.
auxis rochei (young bullet tuna filets) 2021
This fish species is a lesser-known member of the tuna and mackerel family. Our young bullet tuna filets (also known as melva canutera) come from Tarifa in Andalusia; we prefer it over the other more commonly canned tuna species for its taste, but also due to the fact that it is a far more sustainable and healthy option. Bullet tuna is in no way endangered or overfished.
The fillets (approx. 2,400g whole fish catch weight) are hand-boned, skinned and pared, before being infused with the very best Andalusian olive oil.
ensis ensis (razor clams in olive oil) 2021
Our Galician razor clams live and grow in the sands near Cambados where they are farmed and harvested at the height of the season, mainly by women, using traditional methods. Usually tinned in brine, these razor clams are laid by hand and filled with Spanish olive oil, creating a richer taste and highlighting the delicate bite of this fresh clam's flesh.
Our packaging is made of greaseproof and waterproof parchment substitute paper, only printed on one side. The outer packaging can be used as a a small picnic ersatz plate or simply enjoyed as a print. The rubber bands are made of natural rubber and are reusable. All our tins are packed by hand in Germany and Austria.