Canned Seafood

From Salting to Canning

In the 19th century, the Spanish salting industry was thriving and, over time, it adapted new techniques that led to the emergence of the canning industry.

The first product to be canned was sardines.

A Chance Discovery

Around 1850, a French ship sank near Finisterre in Galicia, and local divers who arrived at the scene came across a shipment of canned sardines.

Sardines had disappeared from the Breton area of France but were plentiful in Galicia at that time, so technology was quickly adapted to enable Galician sardines to be canned.

The first factory to produce canned seafood was on the island of Arousa. But it was the influx of Catalan capital and alliances with France that provided a real impetus for the industry in the region.

Some cans were marked with the Spanish flag, so that their origin would be clear.

Cantabria, Italians, and Anchovies

In addition to Galicia, other regions along the Cantabrian Sea started to get involved in the canning industry, especially Cantabria and the Basque Country. As well as canned sardines and bonito, both regions developed a strong industry in semi-preserved anchovies.

"Salatori," or salting experts from Italy, came to the Cantabrian coast, and Laredo in particular. They were attracted by the abundance of anchovies, as well as butter, which used to accompany canned anchovies before olive oil.

Iberian sardines (from Portugal and Spain) are still the favorite among gourmets, who insist that the quality of these canned fish improves over time.

In 1879, the first fish-canning factory was established in Cádiz. About 10 years later, the second and third factories were set up, one after the other, in Ayamonte and Isla Cristina in Huelva.

Tuna and sardines were their main raw material, and their main customer was Italy.

King Tuna

Tuna is the big fish in the Spanish canning industry, which contributes up to 70% of total production in the European Union.

It is the most important species in Andalusia and the most consumed canned good in Spain, at about 3 kilos per person per year, vastly exceeding the world average.

Mussels, cockles, and clams from the Galician estuaries; melva and mackerel from the Andalusian coast; and anchovies and bonito from the Cantabrian coast. These are just some of the seafood products that have sustained Spain's canning industry and continue to do so today.

Boosting Quality with Olive Oil

Olive oil is not only an interesting and much valued method of preservation, it also improves the quality of Spanish canned fish.

It is essential not to throw it away when the can is opened, as it is a delicious accompaniment that can be used to prepare other dishes.

Designation of Origin

In Spain, there are 3 seafood products that are protected with European quality stamps: Galician mussels (Protected Designation of Origin) and Andalusian melva and mackerel (Protected Geographical Indication).

How and When Should Canned Seafood Be Enjoyed?

A perfect time to open a good can of seafood is as an appetizer, accompanied by bread, breadsticks, or potato chips.

But they are very versatile products that can easily be used to prepare dishes such as a tuna salad with tomatoes, or potatoes garnished with melva.

Besides the fish or seafood itself, the latest culinary trends focus on using the remaining juices to make soups, stews, or sauces.

Few could have suspected that a product designed for military supply would go on to become an everyday item in household pantries, bars, and restaurants across Spain. Long live canned food!