Sustainably captured at dawn in their Atlantic fishing grounds using traditional fishing methods. Selected small specimens and carefully cleaned, cutting the head and fins and gutted them one by one. After cleaning in brine, they are steam-cooked and packed, also naturally.
12/16 pieces
Exclusively from the Noia estuary in A Coruña. Carefully selected and depurated before opening with steam in seawater. Packed by hand and soaked in the socalled covering liquid.
30/35 pieces
Sliced octopus tentacles in olive oil. Rigorously selected Galician octopus medallions. Its skin is removed by hand, with scissors and one by one. Olive oil is added.
Selected small specimens and carefully cleaned, cutting the head and fins and gutted them one by one. After cleaning in brine, they are steam-cooked and packed, also naturally.
A bivalve mollusc grown in the Galician estuaries. A highly regarded variety in the tinned food industry. Tinned one by one, completely clean, after removing their gills. Presented in brine with their covering liquid.
18/20 pieces