Top 56 Spanish Seafood

Mejillón de Galicia are the fresh mussels (lat. Mytilus galloprovincialis), cultivated using rafts in the area of the Galician rías in the provinces of A Coruña and Pontevedra. These mussels have bright orange flesh and are very flavorful. They are grown in the traditional way using rafts on which the mussels grow on the ropes that are suspended up to 12 meters deep below the surface. Once harvested, mejillón de Galicia are thoroughly inspected according to the strict set of rules and guidelines. They are then either in the vacuum-packed or packaged in a controlled atmosphere to ensure freshness and preserve the flavor. Expand

Uni is a Japanese name for sea urchin gonads, an organ which produces the animal's roe. It is the only edible part of the sea urchin, commonly consumed in various European, South American, and Asian countries. The texture of uni should be firm, creamy, and smooth, while its flavor is rich and briny. Uni is usually found at local markets or restaurants, and it can be easily incorporated into a variety of dishes. However, it should always be consumed fresh, preferably just out of the shell. In most countries, it is eaten raw, usually with a splash of lemon juice. The most prominent uni varieties are cultivated in Japan, California, Maine, and Italy, and although very similar, they are region-specific and differ in size, flavor, color, and texture. In Japan, uni is mostly used as a sushi ingredient, though it is also easily incorporated into other Japanese dishes. In Italy (ricci di mare), they are mainly found in Sicily, Sardinia, and Apulia where they are consumed raw, usually with a splash of lemon juice and homemade bread, but they are also incorporated into pasta dishes. Sea urchin gonads, known as oricios, are also consumed in various Spanish regions, in Greece (achinos), and Chile (erizos). They are eaten raw, but they are also used in sauces, patés, scrambled eggs, or soups.Expand

Anchoas de Cantabria are anchovies originating from the Cantabrian Sea. These wild anchovies are in season from March through June and they come from San Sebastian's Bay of Biscay. They are filleted and packed in brine and olive oil by hand, then left in the mixture for 5 months. These anchovies are prized for their umami flavor and meatiness due to the tinning methods and processes. People also like the nice balance of sea salt, fish, and oil. It's recommended to use them in vinaigrettes, sauces, or simply spread over a slice of sourdough bread. Cantabrian anchovies are also a staple of a classic pincho called Gilda, when they're paired with guindilla peppers and Manzanilla olives. For the best experience, pair the anchovies and the pinchos with a good red wine from Rioja.Expand

Northern Albacore tuna is the prized fresh fish originating from the Basque waters. Also known as hegaluzea and bonito del norte, the tuna is white-fleshed, savory, and aromatic. Its skin is dark blue and almost black, but it fades to white along its underside. The meat is succulent and has a bit of fat along the belly. This tuna is individually line-caught from small fishing boats in the Bay of Biscay, and the process is important because it ensures that each fish is the right quality and size. Albacore tuna is often packed in tins with olive oil and salt, making it perfect for everyday eating and enjoying it throughout the year, and locals suggest to just top it with lemon juice and freshly ground pepper. Whether fresh or canned, this tuna is used in the preparation of many Basque dishes and pintxos (pinchos).Expand

Gambas de Palamós are a renowned and highly prized variety of prawns found in the Mediterranean Sea, specifically near Palamós, a town located on the Costa Brava in Catalonia, Spain. These prawns are famous for their exceptional quality, flavor, and size. They are typically larger than average prawns and are recognized for their bright red color, which is even more pronounced when they are cooked. Gambas de Palamós are celebrated for their intense and exquisite flavor. They have a firm texture and a rich, sweet taste that sets them apart from other varieties of prawns or shrimp. Due to their superior taste and texture, these prawns are often served simply, either grilled or lightly sautéed, to highlight their natural flavor. In Spanish cuisine, they might be featured in a variety of dishes, from tapas to main courses, and are particularly popular in paellas and seafood stews.Expand

Caballa de Andalucia are mackerel fillets of the species Scomber japonicus, fresh or preserved in sunflower or olive oil. This particular species has been fished in the south of Spain for three thousand years and is to this day preserved using traditional, non-industrial methods. Caballa de Andalucia is produced by boiling the mackerel fillets in salted water, skinning them by hand and covering them in oil in glass or metal containers. In spite being labor-intensive, these methods help avoid the use of chemicals, thus ensuring a higher quality product. These premium-quality fillets are white, smooth and juicy in texture and very aromatic. Expand

Mojama de Isla Cristina is a cured and dried tuna fish loin made in the municipalities of Isla Cristina, Lepe, Cartaya and Ayamonte in the province of Huelva. There are two types of mojama; Extra - which is made from the inside part of the loin, and Primera - made from the adjacent loin parts. Mojama de Isla Cristina is made from both yellowfin and bluefin tuna. The fish is prepared, salted and washed, and is then left to cure and dry. This slow process allows for all the flavors and nuances to fully develop, creating the complex and characteristic flavor. Smooth and succulent mojama is then sliced and either vacuumed or covered in olive oil in a jar. This rich brown fish is rich in protein and healthy omega 3 fatty acids. Expand

Percebes, which are known as goose barnacles in English, are unusual looking crustaceans that are usually attached to the surface of the rocks or floating items in the sea. They have a long rubbery stem (neck), which they use to attach to objects, and a white, triangular head. The meat, which is often described as briny and sweet, is placed inside the neck. Percebes are traditionally enjoyed in the Spanish Galicia and the coastal areas in Portugal. They are usually only briefly cooked in salted water and come served on plates, but they can also be steamed, grilled, or eaten raw. It is recommended to enjoy them plain, preferably warm. Because they are considered a delicacy and are quite dangerous to harvest, percebes usually come with a hefty price tag, though the price varies based on their availability. In Spain, their prices typically fluctuate between fifty up to one hundred euros per kilo, but sometimes it can even reach astronomical numbers of two hundred euros. The unusual English name for these crustaceans originates from ancient times when people believed that barnacle geese hatch from percebes.Expand

Sardinillas are small, tender sardines traditionally preserved in olive oil and celebrated across Spain, especially in regions like Galicia, Andalusia, and the Basque Country. These miniature sardines—typically ranging from 16 to 20 fish per tin—are smaller than standard sardinas and are a cornerstone of Spain’s revered conservas (preserved seafood) tradition. Harvested along the Spanish coast, sardinillas are valued for their delicate texture, mild flavor, and soft, edible bones. After being cleaned and cooked, they're hand-packed into tins and immersed in high-quality olive oil, which not only enhances their flavor but also extends their shelf life. Some varieties include touches of spice, like chili, or are preserved in pickled sauces for added depth. Often served straight from the tin at room temperature, sardinillas are a staple of tapas culture. They're commonly paired with crusty bread, lemon wedges, or roasted piquillo peppers, and are also used in salads, atop warm potatoes, or as a savory snack with wine.Expand

Txangurro is a species of spider crab that is often used in Basque cuisine. Known as centollo, or its scientific name, Maja squinado, this crustacean is distinguished by a large and spiky carapace with long and thin legs, and it is highly appreciated for its delicately flavored meat. Collected from the Bay of Biscay, and typical of Bilbao and San Sebastian, txangurro is also the name of a seafood delicacy prepared with the crabmeat obtained from this renowned crustacean. Found in numerous pintxos bars and seafood restaurants, the crab is typically stuffed and baked in its own shell, or used in various seafood dishes combined with garlic, leeks, onions, and tomatoes. It can also be used in crab cakes, soufflés, or tartlets.Expand

Conservas El Capricho, based in Cantabria, Spain, is renowned for producing some of the world's finest canned anchovies, noted for their premium quality and artisanal processing. This family-owned company is highly selective about its raw ingredients, using only fresh anchovies from the Cantabrian Sea, which are processed by hand to ensure optimal taste and texture. They emphasize traditional methods, aging the anchovies in sea salt for over a year, which enhances flavor depth. El Capricho’s products are praised for their delicate, melt-in-your-mouth texture and balanced saltiness, making them a gourmet favorite. Expand

Real Conservera Española is celebrated for its high-quality, artisanal canned seafood, including delicacies like razor clams, mussels, and sardines. Founded in 1920, this family-run company continues to use traditional hand-packing methods, ensuring superior flavor and presentation. Each product is harvested from the pristine waters of Galicia, renowned for its rich marine life, and is preserved in top-grade olive oil or brine. The brand's commitment to quality has earned it numerous accolades, positioning it as a premium choice in gourmet seafood. Additionally, Real Conservera Española is a favorite among chefs and food critics globally.Expand

Established in Galicia, Conservas Ramón Peña specializes in gourmet offerings such as mussels, sardines, and tuna, sourced sustainably from the Atlantic Ocean. The brand’s products are hand-prepared and packed, following artisanal methods that enhance natural flavors and texture. Their dedication to quality has made them a top choice for chefs and seafood enthusiasts worldwide. With a focus on flavor and heritage, Conservas Ramón Peña has earned a reputation as a luxury seafood brand representing Spanish gastronomic excellence​.Expand

Conservas La Brújula is a premium Spanish brand known for its high-quality, artisanal canned seafood, sourced primarily from the Galician coast. Each can includes meticulously selected fish and shellfish, such as sardines, mackerel, tuna, and razor clams, which are hand-packed to preserve texture and flavor. The brand’s commitment to sustainable, local sourcing ensures fresh, peak-season products that meet international gourmet standards. Using minimal processing, La Brújula maintains the natural taste and quality of its ingredients, making it a favorite among chefs and food enthusiasts. Expand

Conservas Ortiz is a prestigious Spanish company specializing in the production of high-quality canned seafood, with over 130 years of tradition. Founded in 1891, the company has become synonymous with top-notch quality and a passion for preserving the best fishing traditions. All products are carefully processed using the oldest and most precise canning techniques, ensuring an unmistakable flavor and a high level of freshness. Ortiz is best known for its Bonito del Norte, one of the most highly regarded products in the industry. Additionally, their range includes anchovies, sardines, tuna, and other seafood products, all carefully selected and hand-packed to maintain their natural freshness and nutritional value. Many of these products come in eco-friendly packaging, further emphasizing their commitment to sustainability and marine conservation.Expand

Conservas Catalina is a seafood producer based in Cantabria, Spain. The company specializes in canned fish and seafood products, including anchovies and bonito del norte. Founded in 1999, Conservas Catalina emphasizes traditional methods and high-quality raw materials in its production process. The company is known for its hand-filleted anchovies, which are preserved in olive oil.Expand

Rooftop Smokehouse is a Spanish artisanal producer of smoked foods based in Barcelona, specializing in traditionally smoked fish, meat, dairy products, and gourmet pantry items. The company was founded by Carla and Buster, who began experimenting with smoking techniques on a rooftop in Barcelona, an origin that inspired the brand’s name. What started as a small-scale project among friends gradually evolved into a respected producer known for combining traditional smoking methods with carefully sourced ingredients. Rooftop Smokehouse focuses on handcrafted production, using oak wood smoke to enhance rather than overpower the natural character of its ingredients. The range includes smoked trout, eel, duck, pastrami, bacon, butter, cheese, anchovies, caviar, and various fermented products. The company places strong emphasis on ingredient provenance, working with selected farmers, fishermen, and producers from different regions of Spain. Sustainability and small-batch production are central to its philosophy, with many ingredients sourced from local and ethically managed suppliers. Rooftop Smokehouse has gained recognition for its creative approach to smoking and its ability to apply traditional preservation techniques to a wide variety of products. Today, the brand is regarded as one of Spain’s most distinctive modern smokehouses, offering gourmet products that combine craftsmanship, innovation, and respect for raw ingredients.Expand

Founded by Jesús Lorenzo in the 1990s, the Los Peperetes is celebrated for its commitment to traditional, artisanal methods that enhance the natural flavors of its seafood. Known for products like octopus, razor clams, mussels, and sardines, Los Peperetes sources locally from the Galician coast, where the seafood is cleaned, cooked, and packed by hand. Their meticulous preparation process ensures high-quality taste and presentation, appealing to gourmet and culinary markets worldwide. The brand has become emblematic of Spanish culinary heritage and is recognized in international canned fish rankings.Expand

Don Bocarte is a producer from Santoña, a coastal town in Cantabria considered one of the reference points for the highest-quality anchovies from the Cantabrian Sea. The company was founded in 1997 with a clear focus on the premium segment of preserved seafood, particularly on anchovy fillets prepared using the traditional method of long salting and meticulous hand-cleaning. Raw fish is sourced exclusively from the spring catch, when anchovies have the optimal balance of fat and firmness, which directly influences the texture and flavor intensity of the final product. In addition to anchovies, the brand produces bluefin tuna, octopus, and various shellfish, as well as ready-to-serve products. Their production process combines local tradition with modern quality-control standards, without accelerating maturation or using industrial shortcuts. What sets the brand apart is its continuous development of new formats while maintaining strong roots in artisanal methods. Don Bocarte has positioned itself as an example of how a seafood product can retain purity and simplicity of ingredients while achieving high gastronomic value. The result is a range of products that reflect the terroir of the Cantabrian Sea and highlight the precision of hand craftsmanship as the brand’s core value.Expand

Rosalita is a Spanish premium seafood brand specializing in artisanal canned fish and seafood delicacies. The brand was created with the aim of showcasing the traditional fishing and canning heritage of northern Spain through carefully selected, high-quality products. Its portfolio includes anchovies from Santoña, smoked anchovies, white anchovies, tuna, sardines, octopus, shrimp carpaccio, and sea urchin caviar. Rosalita places a strong emphasis on the manual preparation of raw ingredients and production methods rooted in the expertise and traditions passed down through generations of fishing families. The brand highlights its close connection to the sea, sustainable fishing practices, and respect for the natural resources that form the foundation of its products. Today, Rosalita is positioned as a producer of premium canned seafood specialties aimed at consumers seeking authenticity, traceability, and exceptional ingredient quality.Expand