The quick toast in our collection of fish pâtés

A fish pâté is the fastest way to put something good on the table: open the tin, spread and you are done. In this selection of fish pâtés we have gathered sardine, tuna, mackerel, cod, salmon, scorpionfish, anchovy and hake roe pâtés, from Galician, Asturian and Portuguese canneries.

Real fish, not filler

The difference between a good pâté and a mediocre one lies in the percentage of fish. In this collection the fish is the main ingredient, often more than half the content, bound with oil and little else. That is why they taste of the fish they promise and go so far: a teaspoon per toast is enough.

Choose your pâté

• Oily fish: sardine from Briosa and Agromar, tuna, spicy mackerel and anchovy from Agromar. The most intense.
• Scorpionfish: from Conservas Emilia and Agromar. The classic northern Spanish pastel de cabracho, mild and creamy.
• White fish and smoked: cod and salmon from Briosa, and Etxenike's smoked salmon mousse.
• With character: Briosa's spicy hake roe pâté.

Before serving

Take it out of the fridge ten minutes beforehand so it recovers its texture and aroma. On toast, a crispbread or filling a boiled egg. Once opened, keep it covered and eat it within two or three days.

If you prefer seafood, we also have our collection of seafood pâtés.

Add your favourite tins to the basket and receive them in 24-48 hours.