The oily fish of the rías in our collection of canned garfish

Garfish, known in Galicia as aguja, is a long oily fish with a slender snout and green bones that arrives in the Galician rías in summer. It is little known outside Galicia and is one of the tins with the most character: firm flesh, intense flavour and a very modest price.

What it tastes like

Halfway between sardine and mackerel: firmer than the first and finer than the second, with a rich note that olive oil rounds off. Its bones are naturally green, due to a pigment specific to the species: it is nothing unusual.

Choose your tin

• In olive oil: Ramón Peña's, whole or in pieces, and Real Conservera's small garfish, finer.
• Spicy: Briosa's, in olive oil with chilli.

Before serving

Room temperature, on toast or with roasted peppers. Its oil is perfect for dressing a salad.

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