Conservas Ramón Peña has been canning fish for over a century in Ribadumia, in the heart of Salnés. In this section, we bring together their entire range of canned fish: small sardines from the Galician Rías in eight different sizes, albacore tuna from the Cantabrian Sea, mackerel, small horse mackerel, and rarities like needlefish or stewed xoubas that almost no canner bothers to produce anymore.

What distinguishes Ramón Peña preserves

The difference lies in what you don't see. The fish is selected at the port and classified by size before entering the factory, where it is beheaded, gutted, grilled, and toasted following the traditional process. Each piece is placed by hand in the can, one by one, before being covered with olive oil. This is work that cannot be automated and explains why when you open the can, the pieces appear aligned, whole, and of the same size.

Understanding sizes

The number accompanying each reference—12/16, 20/25, 30/35—indicates how many pieces fit in the can. The more pieces, the smaller and finer each one is. Larger sizes have more body and work better on a plate; smaller ones are more tender, with imperceptible bones, and are eaten in one bite as pintxos and appetizers. There isn't one size better than another: there's a suitable size for every occasion.

Black Line and Silver Line

The Black Label products are the brand's premium range, featuring the most select sizes and the most careful presentation. The Silver Line maintains the same production process in a format designed for regular consumption. You will see both coexisting in this section, because it is just as legitimate to save a can for a special occasion as it is to open one on any given Tuesday.

From the Atlantic and the Cantabrian Sea

The small sardines come from the Galician Rías, the Atlantic Ocean, and the Mediterranean Sea, with a fishing season between May and October. The albacore tuna is caught in the Cantabrian Sea during the summer fishing season. This origin is not just a label detail: the raw material determines the final result more than any other factor.

How to serve them

Always at room temperature, never cold from the fridge. The olive oil needs to warm up to release its aroma, and cold fish loses much of what makes it special. Serve with bread that doesn't compete, a few flakes of salt if desired, and little else.

If you're looking for shellfish and crustaceans, also check out Ramón Peña's seafood preserves section, featuring mussels, octopus, razor clams, clams, and baby squid.