Archive
Share

Canned frigate mackerel and mackerel

By Montse Gonzalez / 3 years ago

In Spain are also important preserves made with the Melva and Caballa fillets that are caught by the trap method – following the trap method, which is a complex set of networks and cables for the capture of migratory species (especially the Tuna) as they pass through the Strait of Gibraltar – and are currently […]

Share

Canned tuna, sardines and others

By Montse Gonzalez / 3 years ago

Tuna is currently the flagship product in the fishery processing industry worldwide, maintaining the large Spanish tuna fleet active. It currently represents 55% of canned fish and seafood. The high level of utilization, high nutritional value, excellent taste and culinary versatility of canned tuna explain its popularity all over the world.Thanks to the Spanish seafaring […]

Share

Semipreserve of Anchovy

By Montse Gonzalez / 3 years ago

The Cantabrian anchovy is the processed fillets of a fish known in Spain as “anchoa” or “boquerón” according to the Spanish region (Engraulis Encrasicholus). This is a totally natural food and its ingredients are anchovies, olive oil and salt. Their flesh is flexible and firm. Never stiff or wrinkled. Its color varies from reddish brown […]

Share

Periwinkle

By Montse Gonzalez / 3 years ago

The periwinkles (Littorina littorea) also called magurios in the Basque Country and carmujos / caramuxos in Galicia are marine snails so their shell has the typical helical shape. Normally black, except for its entrance hole, which is white. They live in the middle of the rocks, feeding on algae. They have a hard membrane that […]

Share

Common Limpet and Ormer

By Montse Gonzalez / 3 years ago

The limpets (Patella) are not bivalves since they only have a shell, very similar to a Chinese hat, furrowed pos ribs. It lives strongly attached to the rocks because they make them suction effect. Its color is gray pulling yellow on the outside and bright yellow on the inside.It feeds on algae and is very […]

Share

Smoked salted fish

By Montse Gonzalez / 3 years ago

MOJAMALa Mojama is the fillet of tuna with salt, after drying for several days, it remains one of the most typical and popular delicacies, along with other salted fish, from the province of Cadiz and other neighboring parts of Andalusia.It is made using tuna or bonito (albacore), although in some cases also mackerel or other […]

Share

Salted sardines

By Montse Gonzalez / 3 years ago

The dried sardines are a classic product of salted fish in Spain. They are mainly produced in the towns of Isla Cristina and Ayamonte in Huelva (Andalusia), and are mainly consumed in the Valencian Community, Catalonia, Castilla-La Mancha, Extremadura and the Balearic and Canary Islands. Whole sardines (Sardina pilchardus) are used, with the head, skin, […]

Share

Cod

By Montse Gonzalez / 3 years ago

Advances in navigational techniques between the fifteenth and seventeenth centuries not only allowed Cristobal Colón to reach America, but also allowed the Atlantic and the Cantabrian Spanish access to fishing areas in northern Europe, America and Africa. In this way, new species entered became part of the Spanish diet, among them, Atlantic cod (Gadus Moruha) […]