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
Trunk of light tuna in olive oil. Selected tuna of the hightest quality and smallest size of the Yellowfin, yellowfin or light tuna variety. 6/8 pieces.
Weight: 110 gr
Medallions of carefully selected Galician octopus. Skinned by hand, one by one, using scissors. Olive oil is then added.
Weight : 85g
Small squid caught in a sustainable way (jig), emptied and cleaned of skin. They are stuffed with their own tentacles to be blanched in water before packing them one by one in the can. The sauce or the covering liquid is made with natural products (onion, pepper, tomato, etc.) that are made in a traditional way with slow and artisan cooking processes. The ink is natural too.
6/8 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