In 1911, Alberto Soares Ribeiro founded two canned fish factories, one in Setúbal and one in Olhão. Both closed during the upheavals after 1974. Four generations later, the family started again.

There is fish – and then there is Almadraba tuna. Anyone who has once tasted a good piece of bluefin tuna from the Strait of Gibraltar immediately understands why the Spanish speak of "red gold". But there is more to this fish than just taste. Behind it lies a fishing method so old that even the Phoenicians knew it. Time to take a closer look.

Sardinillas are not a fish species of their own—and yet they are a world unto themselves. Once you understand what lies behind these small, handcrafted sardines from the Galician Rías, you will never look at canned fish the same way again. An article about origin, craftsmanship, and the quiet art of aging in the can.

Cool Atlantic waters, nutrient-rich fjords, and proud craftsmanship: Discover why the coasts of Galicia and the Basque Country are considered the best fishing grounds in the world. We introduce you to our 7 top artisanal producers – from the legendary Ramón Peña to the hidden gem Lulinas.

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. From French paternoster fishing and Spanish trolling to the Portuguese cavala tradition, each country has developed unique techniques.

Olasagasti is a legendary and long-established brand from the Spanish Basque Country, specializing in exclusive, top-of-the-line canned fish. The family-run company is internationally regarded as one of the most prestigious names in maritime delicacies and has played a major role in elevating canned fish from a simple staple to a true gourmet category. Origins and a Turbulent History Founding and Beginnings: The fascinating story of Olasagasti begins in the turbulent 1920s, when Sicilian entrepreneur Salvatore Orlando left his homeland and emigrated to the Spanish Basque Country. With visionary foresight and an Italian passion for culinary excellence, he founded two fish-processing businesses in the picturesque port towns of Guetaria and Ondarroa on the rugged Atlantic coast. Generational Tradition: For over a century, the company has remained steadfastly committed to processing fish using time-honored artisanal methods. Olasagasti is world-renowned for its uncompromising handcrafted approach to selecting, processing, and refining the finest fish the Atlantic has to offer. Each generation of the family has introduced its own innovations while never compromising on the fundamental principles of quality. Products and Unrivaled Quality The Pinnacle of Tuna: Olasagasti is internationally renowned above all for its exceptional canned tuna, particularly the legendary Bonito del Norte (albacore tuna) from the Bay of Biscay. This tuna is caught exclusively using the traditional handline method—an extremely selective fishing method that ensures only the finest specimens make it into the can. Diverse Premium Range: The product portfolio includes much more than just tuna. Its specialties include: Mackerel fillets in the finest olive oil Sardines (anchovies) of the highest quality Exquisite fish pastes and creams Sardines from the finest fishing grounds Seasonal specialties and limited editions Quality Characteristics: The products are distinguished by several unique features: Use of extra virgin olive oil from Spanish olive groves Hand-selected only the finest pieces of fish Natural aging in the can for months or even years A delicate, succulent texture with an intense but never overpowering aroma Traditional processing techniques without compromise Significance and Revolution in the Gourmet World A Paradigm Shift: Olasagasti, together with other Spanish and Portuguese premium producers, has sparked a true revolution. They have successfully demonstrated that canned fish can be much more than a practical emergency food—it can become an exclusive delicacy that, like a fine wine or cheese, develops greater complexity and depth of flavor over time. Culinary Recognition: Today, the brand is prized in Europe's finest delicatessens, Michelin-starred restaurants, and by gourmet enthusiasts worldwide. Top chefs use Olasagasti products as the base for innovative dishes or serve them simply with high-quality bread and a glass of Albariño. Collector's Items: Particularly old vintages of Olasagasti canned fish are collected by connoisseurs like fine vintage wines and opened on special occasions. The distinctive, elegant cans have themselves become collector's items. Handline Instead of Nets Olasagasti works exclusively with fishermen who use traditional methods—for Bonito del Norte, this means one fish at a time from a handline. Enjoyment and Serving Recommendations Olasagasti products reach their full potential at room temperature and should be enjoyed with respect for their artisanal tradition. A piece of crusty bread, a squeeze of lemon, and a good glass of Spanish white wine—that is all you need to savor the centuries-old tradition of the Basque Country.

From majestic giants to compact powerhouses - discover the 8 most important tuna species in our oceans! Did you know that there are up to 20 different species of tuna? From the legendary bluefin tuna, which can weigh up to 590 kilos, to the delicate yellowfin tuna from Asian cuisine - each species tells its own story full of flavor and character. Dive with us into the blue expanses of the seas and meet the true kings of the oceans. Whether for sushi lovers, grill masters, or gourmets - here you will find your perfect tuna! 🐟✨ Read more...

Overview JC Mackintosh (Atún Rojo del Estrecho) is a specialized fishing company from Tarifa, Cádiz, that combines bluefin tuna fishing with traditional Andalusian methods and Japanese quality techniques. Since 2022, JC Mackintosh has been Spain's first MSC-certified bluefin tuna fishery. Location & Advantages Location: Tarifa, the southernmost point of continental Europe Advantage: The Strait of Gibraltar as a natural migration route for bluefin tuna Innovative Fishing Techniques The 5 Mackintosh Steps Stress-Free Fishing - Handline fishing with GREEN STICK® technology (a 15m pole keeps the bait above water) Ike Jime Slaughter - A 350-year-old Japanese quality technique Complete Bleeding - For optimal meat quality Gutting - Directly on board Controlled Cooling - Immediate temperature control All steps are performed individually by hand on board. Ike Jime - The Japanese Slaughter Technique What is Ike Jime? Ike Jime is a 350-year-old Japanese slaughter 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: Avoidance of "Yake": Prevents "burnt meat" caused by stress Better Texture: The meat remains tender and firm More Intense Flavor: Natural aromas are preserved Longer Freshness: Significantly extended shelf life Highest Meat Quality: Optimal organoleptic properties For large fish such as bluefin tuna, this technique is performed by hand, fish by fish, to ensure minimal animal suffering and maximum quality. How JC Mackintosh Operates Fishing to Order: Only fish that has already been sold is caught MSC-Certified Since 2022: Spain's first bluefin tuna fishery with the MSC seal Direct Marketing: No intermediaries, fixed prices Complete Traceability: From the moment of catch Special Features Over 20 years of experience in the bluefin tuna sector Europe's first fishery with GREEN STICK® technology Online auctions for freshly caught fish Pesca Turismo: Andalusia's first fishery with a fishing tourism license Supreme Taste Award: Three gold stars from the International Taste Institute Brussels JC Mackintosh combines tradition and innovation and has established itself as a premium provider of bluefin tuna.

Where Tradition Meets the Sea: Conservera de Tarifa and the Almadraba Heritage At the southernmost tip of Europe, where the Atlantic and Mediterranean meet, Conservera de Tarifa has preserved a culinary heritage dating back to the Phoenicians for over a century. What began in 1910 as "La Tarifeña" is today the most traditional cannery in the province of Cádiz—a living museum of Andalusian fish processing. The secret lies in the details: While industrial manufacturers focus on mass production, Conservera de Tarifa follows centuries-old methods passed down from generation to generation. Its specialty? Melva Canutera—a blue fish with juicy, whitish flesh and a fine alternative to tuna. But the true jewel lies in the Almadraba tradition: This 3,000-year-old fishing method uses an ingenious net labyrinth to catch tuna during their natural migration. Only adult fish are caught after spawning—a tiny percentage of the migrating population. The seabed remains untouched. When Conservera de Tarifa processes its "Melva de Almadraba," it preserves a cultural heritage that dates back to the Phoenicians, through the Romans and Moors, to the present day. Discover how centuries-old tradition and artisanal perfection create Andalusia's finest canned fish... The Almadraba: A Millennia-Old Fishing Tradition The Almadraba represents a centuries-old fishing technique for bluefin tuna, practiced primarily in the Mediterranean and along the Atlantic coasts of southern Spain, Morocco, and southern Portugal. How It Works and Its Design At the heart of this method is an ingenious net system installed in the sea like a labyrinth. The nets are strategically positioned along the tuna migration routes, especially during their spring migration from the Atlantic to the Mediterranean to their spawning grounds. The tuna swim through various net chambers until they are finally gathered in a central fishing area. One major advantage is its selectivity: large, sexually mature fish are caught, while younger specimens can be released. Cultural Heritage and History With an estimated 3,000 years of history, the Almadraba is rooted in the traditions of the Phoenicians, Greeks, and Romans. To this day, it shapes the cultural and economic life of Andalusian coastal towns such as Barbate, Conil, Zahara de los Atunes, and Tarifa. Season and Quotas The fishing season focuses on spring, when schools of tuna pass through the Strait of Gibraltar. The Almadraba follows the natural migration cycles of the tuna and is subject to strict fishing quotas. The Ronqueo: The Art of 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 in public, illustrates the appreciation for every part of the valuable fish. The Almadraba thus embodies far more than just a fishing technique: It is a living cultural heritage that has shaped—and continues to shape—the history, cuisine, and way of life of the southern Spanish coastal regions.

Mussels are not only a delight for seafood lovers, but also a marvel 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. Mussels find ideal living conditions especially in coastal regions, where their flavor can vary depending on their environment – mussels from rocky areas taste more intense, while those from sandy areas are milder. With over 17,000 species worldwide, mussels offer an amazing diversity in size, color, and flavor, especially the Mytilus galloprovincialis originating from Galicia, known for its sweetness and plump meat. Mussels also have the fascinating ability to change their sex during their lifetime, which increases their reproductive efficiency. Their culinary versatility allows them to be prepared in a wide variety of ways – whether steamed, baked, grilled, or in soups and stews. Furthermore, mussels can even form pearls, similar to oysters, making them a treasure of the seas. Mussel farming in Galicia, especially on 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 flavor of Galician mussels have secured them a firm place in international gourmet cuisine and highlight the region's deep connection with the sea. * Bateas are platforms or structures used in the coastal waters of Galicia, a region in northwestern Spain, to farm mussels. These mussel farms play an important role in the local economy and seafood supply. Bateas are typically made of wood or metal and float on the water. Ropes are attached to them, from which the mussels hang and grow. This traditional farming system is characteristic of the coastal landscape of Galicia.

What will we eat in the future? Insects, lab-grown meat, or algae?Personally, I’m more in favor of algae, and we have started offering algae-based products in our range.What are the benefits of algae?

Our mackerel are caught using a trawl net. This is a device that operates in "open water". The fishermen locate the position of the fish shoals with the help of an echo sounder and lower the trawl net to the desired depth. The trawl net never touches the seabed.