Israel Romero / Friday, June 28, 2024 / Categories: Blog "Origin: Galicia? Gourmet Preserves" Alternatives: "From Galicia? Gourmet Preserves" or "Galician Origin? Gourmet Canned Goods" Galicia, gourmet canned seafood One of the things that characterizes Galicia when we talk about gastronomy is how fortunate they have been with the sea that bathes their lands. But what you might not know is that since the mid-19th century fish—and later shellfish—have been prepared as preserves. By the way, it was Catalans who migrated to Galicia in search of commercializing sardines who started the canning companies. Since then, a multitude of canning companies have emerged and many still operate today. Centuries-old companies coexist with newer ones; in Galicia we find more than 50% of Spain’s companies in this sector. Some are steeped in history and others have appeared recently. But they all share a common denominator: offering consumers top-quality products caught off the Galician coasts. Timeless products like sardines, mussels, cockles, razor clams, scallops, oysters… that reach our tables thanks to people who love—like us—to share the best Spain can offer. Because Made in Spain means Quality Galician mussels Noia cockles Sardinillas Galician razor clams [caption id="attachment_29525" align="aligncenter" width="800"] Galician mussels[/caption] Galician mussels The mussels are one of the most representative products of the Galician coasts. Even the ones we’ve selected carry an Origen Galicia quality seal. Fraud about origin is why we guarantee their quality and origin with the seal. They are canned in the traditional way, piece by piece, by the most expert and patient hands. From sea to can in a matter of hours, and that is done to preserve all their qualities with maximum freshness. In addition, the best ingredients are used in their preparation, with a unique and delicious escabeche. To be enjoyed with all the senses, delighting the eye when opening the tin and savoring their full flavor and texture on the palate. A true delicacy. As an aperitif, alongside an excellent vermouth, a cava, or a white wine, you couldn’t ask for more. [caption id="attachment_29526" align="aligncenter" width="800"] Cockles from the Ría de Noia, natural, Conservas Nosa[/caption] Noia cockles The Noia cockle is, without a doubt, the best cockle in the world. It guarantees a high meat yield, making it a top-quality product both for its size and its incomparable flavor. All our cockles come from the Ría de Noia. That ensures they are caught with artisanal fishing methods and at their optimal moment. Another star of the Spanish aperitif, it accompanies vermouth and other aperitif delights such as other preserves and potato chips. White wine and white or dark vermouth are ideal pairings. [caption id="attachment_29527" align="aligncenter" width="800"] Sardinillas from Rianxo, Galicia, Conservas Nosa[/caption] Sardinillas Another Galician jewel, the sardinilla or Xouba. Sardinillas in extra virgin olive oil. The Rianxo sardinilla is delicious and unique—there’s nothing else like it in the world. Rianxo Xouba guarantees an exquisite flavor and texture on the palate, with exceptional quality. Every sardine comes from XEITO (artisanal one-by-one fishing). It is caught exclusively during June and July, the best months for fat content and size, which allows the product to be obtained at its optimal moment. It is processed fresh: first roasted, then cut, selected by hand according to size, and packed artisanally. The sauce it is marinated in is olive oil with completely natural ingredients, without additives or chemicals. A true marvel of the Atlantic to pair with a chilled white wine or cava. [caption id="attachment_29528" align="aligncenter" width="800"] Razor clams in MadeinSpain Gourmet[/caption] Galician razor clams The Navaja de Ribeira is one of those gastronomic jewels from the Galician Rías Baixas, hand-harvested "a pulmón" by professional free-divers at their optimal fat accumulation period. This yields a high meat yield and an incomparable texture. The Galician Rías Baixas are a marine oasis for the many gastronomic treasures found there. Thanks to their preservation in extra virgin olive oil, the texture of the razor clams is fantastic—succulent and with an indescribable taste of the sea. We recommend pairing them with a good Albariño or a well-chilled premium cava. For citrus lovers, you can also squeeze a little lemon on the razor clams before eating. Iberian genetics: a hallmark of identity Organic or conventional olive oil? Print 3 Rate this article: No rating Please login or register to post comments.