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CONSERVAS are not merely about preservation.  In many countries, a culture of artisanal connoisseurship surrounds the preparation of seafood creations - to be appreciated right out of the tin! 

These are the finest artisanal companies today and we have them all!

ABC+, Lisbon, Portugal

Innovative, experimental, and extremely small scale, ABC+ is breathing new life into the world of conservas. 

ALALUNGA Reocin, Spain

Brothers Alvaro and Pablo harvest from the Cantabrian Sea, where seasonally sourced fish are tinned on the spot

in their warehouse down the street.

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ATI MANUEL, Lisbon, Portugal

Since 1922, the Manel family’s tradition continues under Luís Mendonça, a successful artist, using his great-grandfather’s feelings and flavors.

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CONSERVAS de CAMBADOS, Pontevedra, Spain

Since 1985, Conservas de Cambados has operated their own cannery in Galicia on the Pontevedra River, honoring the traditions of both kitchen and sea.

DA MORGADA, Vila Real de Santo António, Portugal

Da Morgada was founded in 1879 on the southern coast of Portugal. Manuel Maia cast his net in search of delicacies that might otherwise remain unknown. These hand-harvested sardines are known to be the most succulent in the world. Cleaned by hand, cooked on traditional grills and preserved in Portuguese olive oil within hours of them swimming in the ocean.  

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ESPINALER, Barcelona, Spain

Espinaler began as a small tavern in Barcelona in 1896. Their selections, paired with Espinaler’s Sauce, will transport you to the Galician coast. Add a glass of vermouth, and you’ll be back at the beginnings in Taverna Espinaler.

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FANST, Copenhagen, Denmark

With respect for nature and gastronomic craftsmanship, FANGST has set sail to re-discover and explore the abundance of seafood in the Nordic waters and renew the local culture for canned seafood.

FISHWIFE, Los Angeles, California

This female-founded company is leading the resurgence of tinned fish in the US. The term "Fishwife" dates back to the 16th century, and referred to the daughters or wives of fishermen who sold fish at the market. The term gradually evolved into an insult for women who were brassy and foul-mouthed,

GUEYU MAR, Asturias, Spain

Abel Alvarez is not a chef. He is an artist, an innovator, and above all an asador (grill master). His restaurant sits on Playa de Vega. Woods selected for their aromatic qualities create fire for the on which each fish is kissed. Some go to lunch at the restaurant, while others are preserved in a can for you to savor whenever the moment strikes.
 

JOSE GOURMET, Lisbon Portugal

Jose Gourmet combs the coasts of Portugal to find seafood of distinction. The artwork of Luis Mendonça on the packaging is meant to pay homage to the fishermen who rely on the lifelong dedication to their trade.

LA BRUJULA, Galicia, Spain

Their state-of-the-art facility is located just a stone’s throw from the Galician estuaries—where most of their fish and seafood is caught and harvested—ensuring freshness. From sardines caught at dawn to their razor clams harvested by free divers, La Brújula is committed to maintaining the environment and furthering the future of marine biodiversity. 

LES MOUETTES D’ ARVOR, Concarneau, France

The Brittany coast is home to the Gonidec family and their cannery, named after the native seagulls, Les Mouettes d’Arvor. Since 1959, the family has specialized in seafood rillettes using ingredients like green peppercorn, mustard, herbs, and fresh cheese. The French coast never tasted so good.

MATIZ, Galicia, Spain

Galicia is known for its extraordinary seafood. The sardines are tender and delicate,and Matiz hand prepares and packs them with the highest quality ingredients. The attention to detail produces a moist, tender and exceptionally flavorful fish.  

NATURAL CATCH, Del Mar, California

Specializing in  Yellowfin tuna, pole and line caught - no nets allowed. Every fish is caught the same way it's been done for thousands of years.  Sustainably sourced respecting the oceans and wildlife and proudly Dolphin Free.

OLASAGASTI, Markina-Biscay, Spain

Sicilian Salvatore Orlando set foot on the Basque coast of Spain in the late 1800s and pioneered long-standing Italian salting techniques along the Cantabrian Coast. Today, his grandson runs the factory maintaining centuries-old tradition and flying the flag for his grandmother’s surname, Olasagasti.

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RAMON PENA, Galicia, Spain

There is no better place in the Atlantic than Galicia for Ramón Peña to have mastered his technique. He is first to the morning fish auctions, purchasing the absolute best of each day’s catch. After cooking in fresh seawater, each offering is hand-packed into tins one tasty morsel at a time. Only small producers like Peña, who use time-tested artisan techniques, are able to capture the intrinsic flavors and preserve the incomparable texture of pristine seafood.

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YURRITA, Guipúzcoa, Spain

Conservas Yurrita is a family-owned business founded in 1867. After five generations and 150 years, Yurrita is the oldest canning company in Basque Country. Although Anchovies and Tuna are the flagships, an extensive range of artisanal Basque cuisine dishes such as scorpion fish cakes, crab and squid conservas are also hand-made.