wir laden Sie herzlich zu einem besonderen kulinarischen Erlebnis ein! Caroline von Collverd, unsere geschätzte Partnerin und Spezialistin für katalanische Delikatessen, besucht uns in Berlin und bringt das "Best of Collverd" mit – eine erlesene Auswahl der besten Produkte ihrer Partnerproduzenten.

Von majestätischen Giganten bis hin zu kompakten Kraftpaketen - entdecke die 8 wichtigsten Thunfischarten unserer Ozeane! Wusstest du, dass es bis zu 20 verschiedene Thunfischarten gibt? Vom legendären Blauflossenthun, der bis zu 590 Kilo schwer werden kann, bis zum zierlichen Schwarzflossenthun aus der asiatischen Küche - jede Art erzählt ihre eigene Geschichte voller Geschmack und Charakter. Tauche mit uns ein in die blauen Weiten der Meere und lerne die wahren Könige der Ozeane kennen. Ob für Sushi-Liebhaber, Grillmeister oder Feinschmecker - hier findest du deinen perfekten Thunfisch! 🐟✨ Weiterlesen...

overview JC Mackintosh (Atún Rojo del Estrecho) is a specialized fishing company based in Tarifa, Cádiz, that combines sustainable bluefin tuna fishing with traditional Andalusian methods and Japanese quality techniques. Location & Benefits Location: Tarifa, southernmost point of continental Europe Advantage: Strait of Gibraltar as a natural migration route for red tuna Innovative fishing techniques The 5 Mackintosh Steps Stress-free fishing - hand and line fishing with GREEN STICK® technology (15m pole keeps bait above water) Ike Jime slaughter - 350 years old Japanese quality technology Complete bleeding - For optimal meat quality Evisceration - Directly on board Controlled cooling - Instant temperature control All steps are carried out individually by hand on board. Ike Jime - The Japanese Slaughter Technique What is Ike Jime? Ike Jime is a 350-year-old Japanese slaughtering technique in which the fish is killed by an immediate, precise cut to the brain. This prevents stress reactions and the resulting loss of quality. Quality advantages: Avoiding "Yake": Prevents "burnt flesh" caused by stress Better texture: meat remains tender and firm More intense taste: Natural flavors are preserved Longer freshness: Significantly extended shelf life Highest meat quality: optimal organoleptic properties For large fish such as bluefin tuna, this technique is carried out by hand, fish by fish, to ensure minimal animal suffering and maximum quality. Sustainability model Catch on demand: Only fish that has already been sold is caught MSC-certified: Spain's first bluefin tuna fishery with this sustainability label Direct marketing: No middlemen, fixed prices Full traceability: From the moment of catch Special features Over 20 years of experience in the Rotthun sector First European fishery with GREEN STICK® technology Online auctions for freshly caught fish Pesca Turismo: First Andalusian fishery with a fish tourism license Supreme Taste Award: Three gold stars from the International Taste Institute Brussels JC Mackintosh successfully combines tradition, innovation and sustainability and has established itself as a premium provider of the highest quality red tuna.

Where tradition meets the sea: The Conservera de Tarifa and the legacy of the Almadraba At the southern tip of Europe, where the Atlantic and Mediterranean meet, the Conservera de Tarifa has been preserving a culinary heritage dating back to the Phoenicians for over a century. What began in 1910 as "La Tarifeña" is now the most traditional canning factory in the province of Cádiz—a living museum of Andalusian fish processing. The secret lies in the details: While industrial producers focus on volume production, the Conservera de Tarifa follows centuries-old methods passed down from generation to generation. Their specialty? Melva Canutera – a blue fish with juicy, whitish flesh, rich in omega-3 fatty acids and a healthy alternative to tuna. But the true gem lies in the Almadraba tradition : This 3,000-year-old fishing method uses an ingenious maze of nets to catch tuna during their natural migration. Only adult tuna after reproduction are caught—a tiny percentage of the migrating population. The seabed remains untouched, leaving nature in balance. When the Conservera de Tarifa processes its "Melva de Almadraba," it not only combines exceptional taste with sustainability - it preserves a cultural heritage that stretches from the Phoenicians, through the Romans and Moors, to the present day. Discover how centuries-old tradition and artisanal perfection create Andalusia's best canned fish... The Almadraba: A millennia-old fishing tradition The Almadraba is a centuries-old fishing technique for bluefin tuna, practiced primarily in the Mediterranean region and on the Atlantic coasts of southern Spain, Morocco and southern Portugal. Function and structure: The core of this method is a sophisticated net system installed in the sea like a labyrinth. The nets are positioned along the tuna migration routes, particularly during their spring migration from the Atlantic to the Mediterranean Sea to the spawning grounds. The tuna swim through various net chambers until they are finally gathered in a central fishing area. A key advantage lies in its selectivity: Large, sexually mature animals are caught, while younger individuals can be released—an important aspect of the sustainability of this fishing method. Cultural Heritage and History With an estimated 3,000 years of history, the Almadraba is rooted in Phoenician, Greek, and Roman traditions. It continues to shape the cultural and economic life of Andalusian coastal towns such as Barbate, Conil, Zahara de los Atunes, and Tarifa. Seasonality and Sustainability The fishing season is concentrated in spring, when tuna shoals migrate through the Strait of Gibraltar. Despite the threat to bluefin tuna, the almadraba is considered a relatively sustainable fishing method: It is energy-efficient, follows natural migration cycles, and is subject to strict quotas for population protection. The Ronqueo: Artful Butchering A special ritual of the Almadraba tradition is the "ronqueo" – the masterful butchering of the tuna into its various parts. This ceremony, often celebrated publicly, demonstrates the appreciation for every part of the precious fish. The Almadraba thus embodies much more than just a fishing technique: it is a living cultural heritage that has had a lasting impact on the history, cuisine and way of life of the southern Spanish coastal regions and continues to do so.

"Simplesmente Vinho" (Simply Wine) is one of the most important natural wine fairs in Portugal and has established itself as a significant platform for winemakers producing authentic wines with minimal intervention. Held annually in Porto, the event brings together small, independent producers to showcase their artisanal wines.

A fresh wind of change is blowing through the picturesque Vinho Verde wine region in northern Portugal. For a long time, this region was known primarily for its light, sparkling white wines. But today we are experiencing a true renaissance of wine culture that is captivating wine lovers around the world.

Mussels are not only a delight for seafood lovers, but also a wonder of nature with their diverse properties. These small but powerful shellfish have the impressive ability to filter water – a single mussel can purify up to 75 liters per day, which is crucial for maintaining ecological balance. Mussels find ideal living conditions especially in coastal regions, although their taste can vary depending on the environment – ​​mussels from rocky areas taste more intense, while those from sandy areas are milder. With over 17,000 species worldwide, mussels offer an astonishing diversity in size, color and flavor, especially the Mytilus galloprovincialis, native to Galicia, known for its sweetness and meatiness. Their farming methods are considered particularly environmentally friendly, making mussels a sustainable seafood choice. They also have the fascinating ability to change their sex throughout their lives, which increases their reproductive efficiency. In the kitchen, mussels are a protein-rich and nutrient-dense food, rich in vitamin B12 and iron. Their culinary versatility allows them to be prepared in a variety of ways—whether steamed, baked, grilled, or in soups and stews. In addition, mussels can even form pearls, similar to oysters, making them a treasure of the seas. Mussel farming in Galicia, especially in the bateas*, plays an important economic role and is an essential part of the local culture, celebrated through numerous festivals and culinary traditions. The outstanding quality and unique taste of Galician mussels have secured them a firm place in international gourmet cuisine and underline the region's deep connection with the sea. * Bateas are platforms or structures used to grow mussels in the coastal waters of Galicia, a region in northwestern Spain. These mussel cultures play an important role in the local economy and in the supply of seafood. The bateas are typically made of wood or metal and float on the water. Ropes are attached to them, allowing the mussels to hang and grow. This traditional cultivation system enables the sustainable use of marine resources and is characteristic of the coastal landscape of Galicia.

Are vintage sardines really the best canned sardines? Vintage sardines are selected for their quality! Not all sardines can end up as vintage sardines, so what is the true definition of a vintage sardine? To receive the prestigious Vintage Sardine label , sardines must guarantee a certain fat content.

What will we eat in the future? Insects, laboratory meat or algae? Personally, I'm more in favor of seaweed and we've started offering seaweed-based products in our range. What are the benefits of seaweed?

Our mackerel are caught by a trawl. It is a device that works in "open water". With the help of an echo sounder, the fishermen recognize the position of the schools of fish and drag the trawl to the desired depth. The trawl never touches the seabed.

Spontaneously I was able to take 10 days of vacation this summer. Since I've been working with La Belle Iloise for a long time and didn't know Brittany yet, I packed my suitcase and my wife into the car. Our headquarters were located on the Crozon Peninsula in Finistère. From there we visited different sardine factories in a star shape. On the very first day we got up at 6 a.m. and drove east at 7 a.m. Early Breton fog surrounded us. At 10 o'clock we were in Quiberon at La Belle-Iloise. La Belle-Iloise is one of the last sardine manufacturers in France. Although it is very big and constantly expanding, the working methods are still the same as 100 years ago. Of course, machines have taken over a lot of the work, but the most important thing - sorting and trimming the fresh sardines - is still done by hand. We have purchased many new products to taste which we may soon add to our range. With a bang we managed to visit another one of our suppliers, La Quiberonnaise. The La Quiberonnaise factory is located directly on the harbor opposite the pier for the fishing boats. The Quiberonnaise buys the sardine catch unsorted, which means they also have smaller sardines on offer. They offer anchovy fillets preserved in olive oil (like the sardines), which we already have in the program. You also work with the butter pope Jean-Yves Bordier and with him you produce the sardines with Bordier butter: sardines with natural butter, with butter with seaweed from Roscoff and butter with yuzu. We already have them in our range. We bought a lot of samples here too. Unfortunately we could not visit the factory due to lack of time. After a Plateau de Fruits de Mer at the port, we drove north to the Pointe de Penmarch where we had another appointment. We visited La Compagnie Bretonne des Poissons there, tasted it and bought samples again. The company is another family business with a long history, but much smaller and with less variety than the other two sardine manufacturers. The next day we drove to the north of Finistère, to Roscoff. Shortly before reaching our destination, our path led past an impressive number of artichoke fields. The harvest was in full swing. We found ourselves in Brittany's famous "golden vegetable belt". Information is available here: Artichauts du Léon . We had an appointment with Algoplus, a Conserverie Artisanale that started processing seaweed. It is based in Roscoff because it has the world's highest concentration of edible seaweed. As always, we bought many samples and were already enthusiastic about the different rillettes. We'll meet again in September in Paris at a delicatessen trade fair and will then decide. In the afternoon we went to Carantec to visit Alain Madec's "Prat-Ar-Coum" oyster tanks. Unfortunately nobody was there. We will come back. After that we had the whole week off and could visit the places that interested us. The weather was very good, no rain, only sunshine with temperatures around 30 degrees. Our favorite restaurant was at the Hôtel Thalassa in Camaret-sur-Mer. Everything is fresh and comes straight from the sea to the table; the chef is good and respects the products. You also have to eat galettes and crepes in Brittany. We liked them best in the "Le Korrigan" creperie . Time flew by and we started our return journey. We had the last appointment of our trip in Orléans at the Vinaigrerie Martin Pouret. The house of Martin Pouret has existed since 1797 and is today the last and only authentic manufacturer of vinegar and mustard using the traditional Orléans process. Martin Pouret preserves the ancestral recipes and local craftsmanship according to the rules of the royal edict of 1580. The healthy and natural vinegar from Orléans is made exclusively from wines of the best French grape varieties and fermented in oak barrels according to the traditional Orléans method. Only a good wine becomes a good vinegar! Orléans - Vinegar is a combination of three factors: temperature, air and time. The Orleans process is a natural conversion of wine into vinegar. Surface fermentation takes place without stirring the wine, without the addition of ferments or antioxidants. Oak barrels (240 l) are half filled with vinegar and mother of vinegar. So the surface is the largest. 50 liters of wine are added. At an ambient temperature of 28 degrees Celsius, the wine turns into vinegar within about 3 weeks. The Martin Pouret vinegar then matures for at least 12 months in oak barrels at a temperature of 15 degrees Celsius. The result is no comparison to industrial vinegar, which is manufactured within 24 hours. In the rooms where the barrels are stored for fermentation, it took our breath away and our eyes burned. But it still smelled good. Packed with more samples, the journey home could begin. Outside temperature 37 degrees! On our trip, we were not only impressed by the beautiful, varied landscape, but also by the friendliness of all the people we came into contact with. We'll definitely go again.

On the way back, we had time and were on vacation, we decided to visit Tiago Sampaio. Farmer, winemaker, winemaker, oenologist, restaurateur and merchant - Tiago Sampaio, an authentic one-man show, is responsible for the creation of Folias de Baco, Ohlo no Pé and Uívo with all its flavors and pleasures. In the Alto Douro, as a child, in his grandfather's piggyback, Tiago Sampaio had his first contact with agriculture and the world of wine. In this environment he playfully got to know a craft that was born out of pure curiosity and is present in his current work area and research. In order to build a future in these fields, he followed the academic path that has enabled him to develop a career as a winemaker and oenologist. He started at the Conde de S. Bento agricultural college in Santo Tirso and then went to Vila Real for five years at university. The agricultural engineering course he completed at Trás-os-Montes gave him the pass for an internship in Oregon, USA, under the supervision of Maria Carmo Vasconcelos, who is one of the world's foremost Pinot Noir luminaries. There, Tiago spent the next five years earning his doctorate in viticulture and oenology at Oregon State University. In Oregon, Tiago internalized modern philosophies and aesthetics of winemaking without forgetting his roots in the Douro. Since returning to the local winery, he has created his project, which has garnered a lot of attention ever since. Its vineyards are predominantly in the Alto Douro, in the Cima-Corgo sub-region, where the land is rough, tough and challenging. Its vines cling to the slopes of slate and granite at an altitude of between 500 and 700m above sea level. Tiago essentially combines the traditions of his homeland with learned modern technology. Planted about 80 years ago, field blends of red, white and mixed native varieties allow Tiago to create complex wines. He has set his sights higher and is pushing the limits of his curiosity. The result is what some might not expect from such a traditional region. He is also one of the pioneers of Pet-Nat in Portugal.