Conservas de Cambados

Since 1985, Conservas de Cambados has operated their own cannery in Galicia where the Pontevedra river meets the Ría de Arousa estuary. This estuary is the largest in Galicia and ideal for bivalves and cephalopods. With practices that set the artisanal standard, and mindfulness for long-term sustainability, Conservas de Cambados honors the traditions of both kitchen and sea.

Pulpo in Galician Sauce- The Octopus is one of Galicia's star cephalopods as a typical but prestigious staple of cuisine. The manufacturing process is all done by hand and packed in a Galician (pronounced Galithian) sauce of onion and paprika. These are delicious straight from the tin, gently warmed, or in myriad other ways. One of our favorites is to serve them over/with roasted potatoes.

Small Sardines in Olive Oil- These petite whole sardines (with the heads removed) are just under two inches long, but their small stature doesn’t equal a lack of flavor. Elegant, clean and tasting lightly of the sea, these sardines have no trace of the pungent fishiness and unpleasant unctuousness that store bought versions often have. Their meaty texture is the perfect compliment to the silky richness that the olive oil gives the fish, lightly coating each one and helping to carry their flavor. And as with other whole tinned fish, there are still spines inside. They are easy to scrape out, but are made soft and brittle enough during the normal processing that they are barely noticeable when eaten.