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 […]
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 […]
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 […]
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 […]
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, […]
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) […]
HISTORY OF SALTING SECTORAdequate climatic conditions (from the warm coasts along eastern Spain – Valencia and Murcia – along with the windy coasts of southeast Andalusia) and fish stocks around the Spanish coasts, as well as the need Of conserving fish (among other reasons, to satisfy the internal demand), have favored the salting of fish […]
The market for smoked fish in Spain is in the hands of a few large groups. The top five companies control more than 60% of all sales. The leading group has a production of 4,100 tonnes, with sales of 50 million euros, while the second reaches 1,500 tonnes and 18.2 million euros, the third is […]
Exports begin to be a significant alternative for companies in the smoked fish sector of our country. During 2014 a little more than 1,640 tons were exported, representing a significant year-on-year increase of 32%. The main destination markets were Italy (44.7%), Romania (29.8%), Portugal (14%), France (3.4%), Czech Republic (2% 6%), Andorra (1.6%) and Cuba […]