A century of craft in every tin when you buy Real Conservera Española

If you are looking for the Galician canned seafood served at tables where the product matters, you are in the right place. When you buy Real Conservera Española you get the full range of the Peña family, who have been producing in Galicia since 1920 with an idea that has never changed: raw materials from the Galician Rías, the Atlantic and the Cantabrian Sea, artisan handling and their own recipes.

What sets this cannery apart

There is no automation here. The fish and seafood are selected and placed in the tin piece by piece, by hand. And they keep processes that almost nobody still uses, such as toasting the fish before packing it, which concentrates the flavour and gives a texture that boiled small sardines simply don't have. Their fried mussels in escabeche are in the world TOP 10 of canned seafood in the World's 101 Best Canned Products from the Sea ranking.

Where to start

• Fried mussels in escabeche: the star product, in four sizes from the giant 5/7 to the 12/16 for snacking, plus the spicy version. They are fried before going into the escabeche, a step most canneries skip.
• Cockles, clams and razor clams in brine: plain tins where everything depends on the raw material. No sauces to hide anything.
• Small sardines: pre-toasted and packed one by one, in very fine sizes and in lemon, spicy or limited-edition versions.
• Tuna belly and tuna: the juiciest cut of the fish, including a green curry version that is rare in Spanish canned fish.
• Sea urchin roe, scallops and queen scallops: the cannery's top range, with the roe extracted one by one during the season.
• Gift boxes: ready-made selections such as Morriña, Orballo or Playa de Barros, or the option to build your own box of 4 or 6 tins of your choice.

The 1920 Selection

This is the line with which the cannery revives its original recipes and processes: sauces and juices made only with natural ingredients, no additives, and the traditional processes that gave the brand its name. Recognisable by the year on the label.

Before serving

Always at room temperature, never straight from the fridge, except for cockles and sea urchin roe, which are best served chilled at 10–12 ºC. And the juice, oil or escabeche that comes with the product is just as good as the piece itself.

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