Spanish Seafood

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 fad... READ MORE

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 bri... READ MORE

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 ... READ MORE

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 p... READ MORE

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... READ MORE

Anchoas de Cantabria are Spanish 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 han... READ MORE

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... READ MORE

Sonso is the Catalan name for two varieties of the sand eel species, namely the Mediterranean sand eel (Gymnammodytes cicerelus), and the smooth sand eel (Gymnammodytes semisquamatus), both of which inhabit the sandy, coastal Cat... READ MORE

Gulas is a Spanish product that dates back to 1991, when a company called Angulas Aguinaga created it by using surimi (processed fish paste) as an imitation of angulas (baby eels). The product looks almost the same as angulas, but it doesn’t... READ MORE

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 p... READ MORE

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 qual... READ MORE

Called atún de almadraba in Spanish, wild almadraba bluefin tuna refers primarily to Atlantic bluefin tuna (atún rojo in Spanish) that is caught using an ancient artisan method of fishing known as almadraba... READ MORE

Melva de Andalucia are preserved tuna fillets, produced by hand using traditional methods in the province of Almería. This tuna is packaged either in tins or glass jars and can be preserved using water, or either olive or sunflower... READ MORE

Mojama de Barbate is a cured and dried tuna fish loin made in the municipalities of Barbate and Vejer de la Frontera, in the province of Cádiz. There are two types of mojama; Extra - which is made from the inside part of t... READ MORE