La Brujula sardines are fished in the plankton-rich water of the coast of Galicia between June and October and are processed immediately. Each sardine is fried in olive oil, then hand-packed into tins filled with olive oil, and has a firm texture and a mild flavor.
Ventresca Tuna Belly is a flavorful, fatty, extremely tender portion of the tuna. Utilize in salad dishes or as a tapa as traditionally done in Spain.
Hand-packed in Galicia, Spain, La Brujula conservas are regarded as some of the finest preserved seafood in the world. A sustainable bounty from the sea, including sardines, mussels, clams, squid, scallops, and tuna, La Brujula preserves the fresh aromas and flavors that bring you directly back to the ocean. Known as one of the top producers of tinned seafood in Spain, La Brujula produces only when the local seafood is in season and the finest condition. The result is the freshest preserved fish and seafood you can find in a can.