Shellfish from the Galician Rías selected piece by piece when you buy Real Conservera Española canned shellfish

If you are looking for the canned shellfish served at tables where the product matters, you are in the right place. When you buy Real Conservera Española canned shellfish you get the range the Peña family has been making in Galicia since 1920: mussels, cockles, razor clams, clams, queen scallops, baby squid and sea urchin, all selected and placed by hand.

Choose your shellfish

• Fried mussels in escabeche: the cannery's star product, in twelve sizes from the giant 4/6 to the 12/16 for snacking. They are fried before going into the escabeche, a step that seals the piece and gives it a dense texture that simply boiled mussels lack. Some are ranked in the world TOP 10 of canned seafood.
• Cockles in brine: six sizes, from the giant 20/30 to the extra-fine +50. Just cockles, water and salt: the tin that allows no tricks.
• Razor clams: in brine in several sizes or in olive oil. A shellfish that is not farmed and has to be harvested by hand, one by one.
• Clams in brine: from large carpet shell clams to the 8/12 size, cleaned by hand piece by piece.
• Queen scallops: in brine in two formats, or stewed in sauce for those who prefer a ready dish.
• Baby squid and scallops: in their ink, in oil or Galician style, including tiny squid and rings.
• Sea urchin roe: the most exclusive product in the range, with the roe extracted one by one during the season.

How to read the sizes

The number next to each product indicates how many pieces are in the tin. Fewer pieces means larger, meatier specimens, ideal for serving on a plate. More pieces means smaller, more tender units that are eaten in one bite and work better for snacking or adding to rice.

Before serving

Always at room temperature, never straight from the fridge, except for cockles, which are best served chilled at 10–12 ºC. And the juice or escabeche that comes with the shellfish is as good as the piece itself: never throw it away.

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