Fish & Seafood

Tender, indulgent texture. Sear on the barbecue, dress with paprika and oil. Galicia is justly famed for its octopus cooks (pulpeiros) and its archetypal recipes "pulpo a la Gallega" and "pulpo a la Feria" which rely on the quality of the raw materials, the best of which, like this octopus, come from the coast of Morocco. These tentacles are steamed in their own juices and are tender, versatile and flavoursome. Use cold in salads, heat through in their liquid or brown them quickly on the BBQ for stunning results. 

Tender, moist, flavourful. The star of rustic stews, fresh salads, dips. Easy to desalt at home. Salt cod has been a staple of Basque cookery for many hundreds of years. The best fish come from the cold Atlantic waters around Iceland and Faroe Islands and these are then brought to Spain where they are salted by experts. This style of cod, bacalao verde, is not as heavily salted as traditional types. However, this product still needs to be de-salted by soaking in water for at least 12 hours before use. Ideally the water should be changed several times. 

Conservas Nardin only buys mackerel caught in the Cantabrian Sea; the fish destined to be used for their smoked mackerel are brined, rather than salted, and then cold smoked whole over beechwood before being filleted, trimmed and then tinned in olive oil. They are tender, moist and succulent with a beautifully balanced taste.

Meaty, long, pinky-brown anchovy fillets. Visually excellent and superb to eat: well balanced. Ortiz buy their Cantabrian anchovies daily from auctions along the north coast of Spain and process them the same day. They are put into salt for a period of 6-12 months depending on the size of the fish. When ready, they are gently washed, to remove excess salt, and the fish are trimmed and filleted by hand.

Elegant flavour of fish heightened by the sharpness of the vinegar escabeche. Ortiz bonito tuna (Thunnus alalunga) is a smallish tuna generally weighing less than 20kg. All of the fish that Ortiz buy is caught on rod and line in the Bay of Biscay and then processed by hand. Pale pinky white, low fat with a very delicate flavour, preserved in vinaigrette.

Intense flavour, melting texture. Improve with age. Shimmers of silver skin. Ortiz buy their sardines at auction houses (lonjas) on the north coast of Spain. The fish are carefully beheaded and gutted by hand before being washed and prepared for cooking. They are briefly fried in oil before being tinned in olive oil. A la antigua describes those products on which the silver skin is kept on the fish.

Sweet & delicate in flavour. Silky, melt-in-the-mouth tuna ventresca. The ultimate tuna cut. Ventresca is the rich, succulent belly fillets of the tuna, the most desirable part of the fish. Ortiz bonito is caught by rod and line. A 2-star Great Taste Awards winner in 2025 Note from the Judges: "The judges were surprised and delighted by the soft, silky texture of this tuna. The oil had a sweet, clean flavour and the level of salt was really well judged. If only all tinned tuna was as delicious as this!"

These large, plump sardines are caught at dawn in the waters near Rianxo, Rio de Arousa, using Xeito – a sustainable fishing method dating back to the 15th century. With only 425 licensed boats in Galicia, it remains a rare and highly respectful way of fishing. Each sardine is carefully taken from the net by hand to prevent bruising, then canned the very same day without ever being frozen. This meticulous process preserves their firm flesh and glossy skin, resulting in a delicate flavour and silky texture. Enjoy them on their own, with crusty bread, or alongside fresh vegetables for a simple yet exceptional tapa. A true taste of Galicia’s maritime heritage.

Firm, juicy hand-filleted sardines in olive oil. Exceptional flavour. Perfect on toast or salads.  Sustainably sourced from the Gulf of Cádiz and the Algarve, these sardines are fished in season by small boats and processed entirely by hand. Cooked gently in water and salt before being packed in olive oil, they retain their firm texture and vibrant flavour. Presented in fully recyclable packaging, they offer both quality and care in every tin. Produced by La Narval—a brand celebrated for its commitment to responsible sourcing and standout packaging—this tin reflects the growing global appreciation for premium tinned fish. 

Sardines in rich tomato sauce: a classic recipe from Galicia and Portugal. Try on a baked potato! Sustainably sourced from the Gulf of Cádiz and the Algarve, these sardines are fished in season by small boats and processed entirely by hand. Presented in fully recyclable packaging, they offer both quality and care in every tin. Produced by La Narval—a brand celebrated for its commitment to responsible sourcing and standout packaging—this tin reflects the growing global appreciation for premium tinned fish. 

Tender, moist, flavourful. The star of rustic stews, fresh salads, dips. Easy to desalt at home.Salt cod has been a staple of Basque cookery for many hundreds of years. The best fish come from the cold Atlantic waters around Iceland and Faroe Islands and these are then brought to Spain where they are salted by experts. This style of cod, bacalao verde, is not as heavily salted as traditional types. However, this product still needs to be de-salted by soaking in water for at least 12 hours before use. Ideally the water should be changed several times. 

Delicate flavour, tender texture. Cantabrian fillets in vinaigrette. Versatile, everyone's favourite fish. Conservas Nardin only buys anchovies caught in the Cantabrian Sea; the fish destined to be boquerones are marinated for about 8-12 hours in white wine vinegar before being drained, filleted and then packed in sunflower oil. They are firm and juicy, with an excellent balance of acidity and richness, truly delicious. Boquerones are a key element of the Spanish aperitivo (a pre-dinner drink and snack ritual). Served by themselves or with some crisps, they are excellent accompanied by vermut or white wine.

Caught and processed on the same day for optimum freshness. Lightly fried in oil. Buttery and tender. These premium sardines are sourced daily from northern Spain’s coastal auction houses and tinned just hours after being caught. Hand-cleaned, lightly fried, and preserved in olive oil, they develop a rich depth of flavour during a four-month marination. With a melting, buttery texture and intensely savoury taste, they’re perfect for tapas platters, artisan sandwiches, or served on toasted bread with piquillo peppers.

Rich, succulent sardinillas. Unique Galician Rías ecosystem. Gently grilled. Pop on rustic toast. All of these sardines are fished in the plankton-rich waters off the coast of Galicia, between June and October, and processed immediately. They are prepared by hand and put into wire trays and gently steamed, before being packed by hand into tins, which are filled up with olive oil. They have a firm texture and a mild, deeply agreeable flavour. This product has been awarded with 2 stars in the Great Taste Awards 2016. The judges' comments were: "Tiny sardines that are bathed in very pleasant-tasting oil. We love their size and their firm texture and simple uncomplicated but good flavour. Very agreeable sardines! They would be great for canapes or other finger foods because of their size too."