Ramón Peña tinned fish is sourced in the Galician estuaries, where shellfish and other marine life thrives. The cannery is committed to using only the best ingredients and time-tested canning techniques.

Spanish shellfish from Pepus, selected seasonally, between mid-July and October, when they are at their best. Delicious straight from the tin or on toast or crackers.

Fangst’s mission is to revive Scandinavia’s once thriving canning industry and give what is viewed as a southern European preserve a distinctive Nordic twist.

Olasagasti anchovies are caught in the Cantabrian Sea at their peak, and the close-to-a-year-long curing process begins that day for an optimum taste.