Every shellfish from the rías, in one place

The full catalogue is gathered here: raft-grown mussels, Noia cockles, clams, razor clams, scallops, baby squid, octopus, sea urchin and the crustaceans. More than three hundred references from the finest artisan canneries of Galicia, Asturias and the Cantabrian coast, from the everyday tin to the special occasion.

Canned shellfish is not a substitute

There is an idea that tins are what you fall back on when there is no fresh produce. With Galician shellfish the opposite is true: the preserve is made at the piece's peak, cooked with a control that is hard to replicate at home, and arrives ready to serve. A raft mussel canned the day it was harvested has more to offer than a fresh one that has spent three days travelling.

The work you don't see

The difference between a good preserve and a mediocre one almost always comes down to a manual step nobody sees. Razor clams live buried in sand and have to be purged to the last trace. Mussels are debearded one by one. Clams are gutted piece by piece. Baby squid are cleaned and turned inside out so the sauce reaches the inside. Sea urchin roe is lifted whole from a shell where it falls apart if you look at it wrong. That work is the reason for the price and, above all, for the result.

Find your shellfish

• Mussels: the bestseller, fried and in artisan escabeche, in every grade from the giant 4/6 to the 20/25 for nibbling.
• Cockles: from the Ría de Noia, purged in seawater and desanded by hand.
• Clams: natural, gutted piece by piece. The most expensive preserve in the sea.
• Razor clams: gathered by hand at low tide, natural or dressed.
• Queen scallops: in scallop sauce or stewed, the best value shellfish of them all.
• Baby squid: in their own ink, in oil or as puntillitas.
• Octopus: Galician style or in oil, boiled to the right point.
• Sea urchin roe: the most exclusive bite, from a short season and picked by hand.
• Crustaceans: spider crab, lobster, brown crab, velvet crab and goose barnacles, natural or as pâté.

How to read the grades

The number beside each reference tells you how many pieces are in the tin. Fewer pieces means larger specimens, meatier and more substantial, ideal for serving on a plate. More pieces means smaller, more tender units that go down in one bite and soak up the dressing better. No grade is better than another: there is one suited to each occasion.

Before serving

Room temperature as a rule, never straight from the fridge: cold thickens the oils and escabeches and closes the aromas. The exceptions are cockles, clams and sea urchin roe, which are better cool, between 10 and 12 ºC. And the liquor, oil or sauce around the shellfish is as good as the piece itself: never pour it away.

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