Where are the best canned food in Spain found?

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Although fish and seafood are consumed fresh throughout the country, preserves are often one of the preferred methods of preparing and preserving products from the abundant Spanish waters. And not only are the seafood: you can also find excellent canned garden products. In fact, the range of Spanish preserves is very wide and they are considered a famous delicacy that is consumed all over the world. Today we tell you which are the best preserves in Spain depending on the type of product in question and the area specialized in its conservation.

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What is special about Spanish preserves?

As everywhere else, food is preserved by first lightly cooking the product - either steaming or using another method - and then canning it in boiling water baths. In Spain the process is exactly the same, but the "magic" is found in the covering liquid, whose focus is on enhancing the flavor and texture of the food. The best canners can can the product captured or harvested the same or the day before, to maintain its freshness as long as possible.

Thus, canning becomes a way of capturing the essence of the raw material at its best, a kind of time capsule that preserves flavor and nutrients of the product. But what are those products? Where can we find the best canned food in Spain? Let's find out.

best canned food in Spain

The places where you can find the best canned food in Spain

Seafood in Galicia

It is not a secret for anyone that the best seafood in Spain is in Galicia and that the delicacies of Galician waters are coveted throughout the world. Therefore, it should not be surprising that, as far as canned seafood respect, Galicia be the first Referrer. Among the most outstanding preserves that are exported from Galicia to other communities are barnacles, cockles, Galician mussels, octopus or scallops. Not in vain, the Galician canning industry is one of those that contributes the most work in this autonomous community thanks to the hundred of companies that are dedicated to this task, the incomparable raw material with which it works and the important tradition of shellfish in the area, especially in the Rías Baixas.

Fish: the best preserves in Spain are divided between north and south

Being a Mediterranean country with a long fishing tradition, in practically All Spain produces good canned fish, although there are certain products from certain areas that stand out from others. Although there are not all who are, nor are all who are, we are going to try to divide the most notable genre between North and South.

Bonito del norte and anchovies, the jewels of the Basque Country and Cantabria

Canned fish from the north of Spain is appreciated and valued throughout the world. The best known and most valued products are the bonito and the belly of the Basque Country, as well as the lesser known (but equally exquisite) verdel and fried pickled peas. As to Cantabria, the quality of its anchovies has transcended borders for centuries, being the anchovies from Santoña the most famous.

Almadraba red tuna and southern mackerel, the star canned foods in Andalusia

The Andalusian cities that are traditionally dedicated to preserving fish are Cádiz and Huelva. Although you can find a wide variety of fish in both areas, each has its strong products, whose quality stands out for its artisan production process, with techniques such as fresh drying and maceration, from a top quality product.

  • In Cádiz, specifically in the Barbate area, the canned and salted products made from tuna stand out. Among the most popular products are the mojama, the roe, the flank, or the red tuna tarantelo in oil.
  • In Huelva, the most famous preserves are made from melva, sturgeon and mackerel, especially highlighting the mackerel-based products made in the Isla Cristina region, which are exported worldwide. In the Huelva capital, on the other hand, the anchovies, sardines, and cod and ling roe.

Canned vegetables: Navarra

The undisputed throne as far as canned vegetables refers to the community of Navarra, leader in the sector since the creation of the first company at the end of the 19th century. Some of the coveted preserves that are worked in this area are the white and green asparagus, artichokes, peppers or mushrooms.

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