Looking for safe enjoyment? Our premium canned fish from Spain, Portugal, and France are guaranteed BPA-free! We adhere to the highest standards so you can enjoy our artisanal sardines, tuna, and mackerel with complete peace of mind. Discover the quality of La Belle Iloise, Nuri, and Ramón Peña. Pure taste, maximum safety. Order online now and enjoy worry-free.

Mackerel fishing along the coasts of France, Spain, and Portugal embodies a centuries-old maritime tradition. These artisanal fishing methods stand in contrast to industrial fishing and are characterized by sustainability. From French paternoster angling to Spanish trolling and the Portuguese cavalão tradition, each country has developed unique techniques that combine respect for nature with culinary excellence.

Vintage sardines: The Grands Crus of the fish world Vintage sardines are the pinnacle of canned sardines – hand-picked September catches, meticulously processed by hand and aged for years or even decades. Like fine wines, they only develop their full aroma after 5-10 years, when the oil and fish flesh combine to create a harmonious, creamy taste experience. What was once considered "poor people's food" has transformed into a coveted delicacy since the 1990s. Today, the artfully designed cans are collector's items, with rare vintages fetching prices of up to 100 euros. From traditional French companies to iconic Portuguese brands like Nuri, they represent artisanal perfection and the art of patience – a cultural asset that demonstrates how time can transform a simple canned product into an extraordinary culinary delight.

Olasagasti is a legendary and traditional brand from the Spanish Basque Country, specializing in exclusive, top-quality canned fish . The family-run company is internationally recognized as one of the most prestigious names in seafood delicacies and has played a key role in elevating canned fish from a simple staple food to a true gourmet category. Origin and eventful history Founding and beginnings: The fascinating story of Olasagasti begins in the turbulent 1920s, when the Sicilian entrepreneur Salvatore Orlando left his homeland and emigrated to the Spanish Basque Country. With visionary foresight and Italian passion for culinary excellence, he founded two fish processing plants in the picturesque port towns of Guetaria and Ondarroa on the rugged Atlantic coast. A tradition passed down through generations: For over a century, the company has consistently focused on processing fish using time-honored, artisanal methods. Olasagasti is world-renowned for its uncompromising handcraftsmanship in selecting, processing, and refining the finest fish of the Atlantic. Each generation of the family has contributed its own innovations without ever compromising the fundamental principles of quality. Products and unparalleled quality Tuna: The pinnacle of tuna: Olasagasti is internationally renowned for its exceptional canned tuna , especially the legendary Bonito del Norte (Alpha Blanc) from the Cantabrian Sea . This tuna is caught exclusively using the traditional handline method – a sustainable, dolphin-friendly, and highly selective fishing method that ensures only the finest specimens end up in the can. Diverse premium range: The product portfolio includes much more than just tuna. Specialties include: Mackerel fillets in the finest olive oil Anchovies of the highest quality Exquisite fish pastes and creams Sardines from the best fishing grounds Seasonal specialties and limited editions Quality features: The products are distinguished by several unique selling points: Use of extra virgin olive oil from Spanish olive groves Hand-picked selection of only the best pieces of fish Natural maturation in the can over months or years Delicate, juicy texture with an intense, but never overpowering aroma. Traditional processing techniques without compromise Significance and revolution in the world of gourmet food Paradigm shift: Olasagasti, along with other premium Spanish and Portuguese producers, has sparked a true revolution. They have successfully demonstrated that canned fish can be far more than a practical emergency solution – it can become an exclusive delicacy that, like a fine wine or cheese, even gains in complexity and depth of flavor over time. Culinary recognition: Today, the brand is appreciated in the finest delicatessens in Europe, Michelin-starred restaurants, and by gourmet enthusiasts worldwide. Top chefs use Olasagasti products as the basis for innovative dishes or serve them simply with high-quality bread and a glass of Albariño. Collector's items: Especially old vintages of Olasagasti canned goods are collected by connoisseurs like vintage wines and opened on special occasions. The distinctive, elegant cans have themselves become collector's items. Sustainability and responsibility The company is committed to sustainable fishing and works exclusively with fishermen who practice traditional, environmentally friendly fishing methods. Handline fishing not only guarantees the highest quality but also protects marine ecosystems for future generations. Enjoyment and consumption recommendations Olasagasti products reach their full potential at room temperature and should be enjoyed with respect for the artisanal tradition. A piece of crusty bread, a squeeze of lemon, and a good glass of Spanish white wine – that's all it takes to taste the centuries-old tradition of the Basque Country.

We cordially invite you to a special culinary experience! Caroline von Collverd, our valued partner and specialist for Catalan delicacies, is visiting us in Berlin and bringing the "Best of Collverd" with her – an exquisite selection of the best products from her partner producers.

From majestic giants to compact powerhouses - discover the 8 most important tuna species in our oceans! Did you know there are up to 20 different species of tuna? From the legendary bluefin tuna, which can weigh up to 590 kilos, to the delicate blackfin tuna of Asian cuisine – each species tells its own story, full of flavor and character. Dive with us into the blue expanse of the seas and get to know the true kings of the oceans. Whether you're a sushi lover, a grill master, or a gourmet – you'll find your perfect tuna here! 🐟✨ Read more...

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.