- Sort by Relevance
- Display 15 Products per page
-
AGROMAR, VENTRESCA IN OLIVE OIL
Long delicious flakes of Tuna Belly preserved in oil is much more flavorful than your standard tuna.
-
PORTOMAR, TAPAS MIX (MUSSELS, SARDINES, SQUID) IN OLIVE OIL
Thanks to the Atlantic Ocean’s currents, Galacia’s estuaries waters are among the richest and productive on the planet. The bounty of these waters makes Galicia the source of the finest conservas, preserved seafood, in the world.
Portomar is in Vilagarcía, the heart of the Ria de Arousa. It is a privileged place in Galicia for harvesting and preserving the most exquisite seafood. All products are prepared with 100% natural ingredients, without additives, colorants or preservatives.
-
JOSE GOURMET, SARDINES IN TOMATO SAUCE
Tomato and olive oil are two of the main characters of the best culinary tales. The selection and careful preparation of these ingredients guarantee the success of a good seasoning. Now add the leading actress, the sardine! Originating in the North East Atlantic and the Mediterranean sea, the sardine is caught at its best.
-
ORTIZ, WHITE TUNA IN EVOO, JAR, RETAIL
A delicious favorite, this Ortiz “Atún Claro” yellowfin tuna is preserved fresh in gourmet olive oil with sea salt. Popular across the world for its meaty texture, high-quality yellowfin tuna is an incredibly flavorful addition to salads, sandwiches and your favorite tapas recipes. Sourced primarily from the west coast of Africa, Ortiz line-catches each yellowfin individually and prepares it by hand using traditional methods.
-
BAHIA DE LA CONCHA, BOQUERONES WHITE ANCHOVIES IN VINEGAR, RETAIL
Bahia de la Concha salted anchovies are cured for 5 months in salt, giving the flesh a pinkish brown hue with a meaty texture and pure umami flavor. Named for the famous San Sebastian bay, Bahia de la Concha anchovies are fished strictly from the Cantabrian Sea in Northern Spain.
-
BAHIA DE LA CONCHA, ANCHOA BROWN ANCHOVIES IN SALT
Bahia de la Concha salted “Anchoa” start as white anchovies but are cured for 5 months in salt, giving the flesh a pinkish brown hue with a meaty texture and pure umami flavor. Named for the famous San Sebastian bay, Bahia de la Concha anchovies are fished strictly from the Cantabrian Sea in Northern Spain.
-
PIQUILLO PEPPERS W/ SWEET KOMBU, PORTO MUINOS
Wild harvested Galician kombu is packed with piquillo peppers for a vegetarian tinned treat. A family company with two generations at work collecting wild seaweed from the Galician coast of northwestern Spain where the Atlantic meets the Cantabrian sea. Porto Muinos combine underwater diving with coastal rock harvesting when the tide is low to bring a variety of seaweeds to market through regulated and sustainable means and with great respect for the coastal ecosystem they inhabit.
-
RAZOR CLAM W/SEA SPAGHETTI & GARLIC, PORTO MUINOS
This marriage of wild harvested Galician razor clams with sea spaghetti only gets better in garlic sauce. A family company with two generations at work collecting wild seaweed from the Galician coast of northwestern Spain where the Atlantic meets the Cantabrian sea. Porto Muinos combine underwater diving with coastal rock harvesting when the tide is low to bring a variety of seaweeds to market through regulated and sustainable means and with great respect for the coastal ecosystem they inhabit.
-
MUSSELS, SWEET KOMBU, PORTO MUINOS
Pescatarians delight in this combination of wild harvested Galician mussels with kombu seaweed in bravas sauce. A family company with two generations at work collecting wild seaweed from the Galician coast of northwestern Spain where the Atlantic meets the Cantabrian sea. Porto Muinos combine underwater diving with coastal rock harvesting when the tide is low to bring a variety of seaweeds to market through regulated and sustainable means and with great respect for the coastal ecosystem they inhabit.
-
CENTO, WHOLE BABY CLAMS
Tender shelled white baby clams selected from premium quality fresh clams and cooked in their natural juices to preserve their fresh flavor, Cento Whole Shelled Baby Clams have no added preservatives versatile and appealing to the masses. The fact that the meat cooks in its own juices keeps it very flavorful for many different recipes.
-
ESPINALER, SCALLOPS IN GALATIAN SAUCE
The scallops are selected and steamed. It is made with scallop sauce, following the traditional recipe.
-
ESPINALER, RAZOR CLAMS
The razor is shellfish in pure waters, at its optimum moment, to preserve all its properties. It is a product highly appreciated for its quality and texture.
-
ESPINALER, RAZOR CLAMS TRIMMED
The razor is shellfish in pure waters, at its optimum moment, to preserve all its properties. It is a product highly appreciated for its quality and texture.
-
ESPINALER, OCTOPUS IN OLIVE OIL
The Espinaler octopus is cooked to achieve its extraordinary texture. Later it is chopped to present it cut into slices and packed in olive oil or Galician sauce.