Tinned Specialties

"Lomos de Sardinas a la Brasa" - Sardine tails from Asturias and Rias Baixas (depending on the season). They are roasted with oak wood...

"Lomos de Sardinas en Escabeche" - Large sardines from Asturias and Rias Baixas depending on the season. Roasted with oak wood and pickl...

  "Colas de Sardinas a la Brasa" - Sardine tails from Asturias and Rias Baixas depending on the season. They are roasted with oak woo...

 "Chipirones en su Tinta" - Squid in its ink with a slight touch of charcoal and a spectacular ink sauce, dense but delicate. Truly a c...

"Berberechos a la Brasa" - Braised with a mixture of birch, beech and oak woods, and canned with extra virgin olive oil from Arberquino f...

"Navajas a la Brasa" - Razor clams hand-fished to avoid sand and long-lasting purification. Rubbed with birch, beech and oak wood and c...

An extremely limited gift set of Güeyuemar conservas. Includes one unit of:  Morrillo de Atún a la Brasa  Colas de Sardinas a la Brasa Lomos ...

Limited Series Anchovies. Forget all preconceptions you may have of anchovies. You will never find these anchovies on a shelf at room temperature. ...

Don Bocarte Wild bluefin tuna belly in olive oil Includes an envelope with flake salt. Don Bocarte makes this product from fresh tuna caught usi...

Laminas de Bonito. Don Bocarte uses only bonito (white-meat tuna) from the Bay of Biscay. It is prepared using fresh, never frozen fish and is what...

Using one of the most prestigious products from Galica, this pulpo a la gallega is made using a family recipe. Don Bocarte prepares the pulpo with...

Bonito del Norte Ventresca. Whatever you may think about canned tuna — toss it right out the window. Ventresca is a fillet from the belly of the fi...

Angulitos. These ‘baby eels’ are made with surimi, a fish (usually pollack) formed to create the shape of a baby eel. Although these aren’t real an...

Cockles in Brine (Berberechos). Cockles are small mollusks, similar to clams. Our favorite way to eat them is in smoky, hearty stews with jamón ser...

Chipirones rellenos en su tinta. Only a limited amount of baby squid in ink are produced each season, ensuring that quality is never compromised. E...

Navajas. Razor clams, named due to their shell shapes resembling a straight razor—are the forgotten cousin of the clam world. Sure, littlenecks, ma...

Pulpo en Aceite de Oliva. Cooked until tender, the pieces of octopus tentacles from Galicia are cut thick as is the traditional way and preserved i...

Sardinas en Aceite de Oliva. These-nutrient rich, sardines are fished in Galicia’s “Rias Gallegas”, and are slightly larger than the sardinillas ve...

Small Sardines in Olive Oil with Piquillo Peppers (Sardinillas con Pimientos del Piquillo). These-nutrient rich, sardines are fished in Galicia’s “...

Sardinillas en Aceite de Oliva. These are meticulously selected for size, these-nutrient rich, tiny sardines called “sardinillas” are fished in Gal...

These anchovies are from fish caught from the Asturian coast of the Atlantic. This area is famous for its high-quality seafood. These fish go on to...

Premium white tuna belly fillets preserved and tinned in olive oil. Hailing from the north of Spain in Asturias, Agromar sources some of the fines...