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-vergine 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 “beauty” vintage 2018

 

Our “beauty” sardines are fished using purse-seine nets close to the Galician coast. This method is the most common way to catch this particular fish, belonging to the herring family. The smaller fish that we use in these tins are known as “sardinillas” in their native Spain, and are widely loved and heralded by gourmets. They are characterised by the firm bite of their meat and singular taste. These less fatty, smaller sardines are paired with a lighter olive oil in order to highlight their unique flavour.

 

 

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.

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auxis rochei (fillets of bullet tuna) vintage 2018

 

This fish species is a lesser-known member of the tuna and mackerel family. Our bullet tuna fillets 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.

 

packaging

 

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.