In America, most canned seafood on grocery shelves is not hand-packed by artisans. So it’s no surprise the convivial spirit surrounding conservas is absent here. Our aim is to offer products to change this. Just as curing fresh meat creates delicacies like salami and prosciutto, tinned seafood is not merely about preservation. In some countries, a culture of connoisseurship surrounds the industry, and its creations are to be appreciated right out of the can, often with friends and libations.
Anchovies | Baby Eels | Branzino (European Sea Bass) | Clams | Cockles | Cod | Dorade (Bream) | Fish Roe | Garfish | Hake | Herring | Horse Mackerel | Lobster | Mackerel | Mussels | Octopus | Oysters | Razor Shells | Salmon | Sardines | Scallops | Sea Urchin Roe | Squid (Calamari) | Stickleback | Trout | Tuna (Albacore or White) | Tuna (Bluefin or Red) | Tuna (Skipjack) | Tuna (Yellowfin or Ahi)
Fish | Shellfish | Roe & Caviar | Sauce or Garnish
Whole | Fillet or Other | Paté | Belly
Brine | Olive Oil | Pickled Sauce | Sauce | Ink