Artisan Seafood from the End of the World

In Galicia, the cold waters of the Atlantic Ocean crash into granite shores and mix with clean pure fresh water flowing from the Rias, or fjords. It is the westernmost portion of Europe, and medieval pilgrims referred to it as the end of the world.

Because of this ideal environment of cold seawater merging with fresh spring water, Galicia has always been famous for its shellfish and other fine seafood. From these raw materials is born a tradition of exquisite canned seafood. Gathered by hand in local waters, each clam or mussel must be the perfect size and quality. They are meticulously cooked in small batches and packed by hand. The result is the freshest, most delicious canned seafood in the world.

Over the generations, Las Peperetes, a celebrated artisan producer has developed intricate hand-processing recipes that make their tinned seafood rival the fresh seafood product. Within the cans, the seafood macerates in its own juice. Some gourmets even age their tins so that the products are continually enriched by the flavor of their own natural liquor. In fact, this premium canned seafood is so highly prized, that there are tapas bars in Barcelona that are known for serving the tinned Galician seafood exclusively.

La Tienda exclusively imports the following six products to North America, prepared by the family of Jesús Lorenzo Crespo. Their internationally recognized products are the finest at any price.

Beberechos de Carril (Cockles):

Jesús Lorenzo at Los Peperetes told us, “From the time of my grandfather the harvest and canning of the berberechos (cockles) has been a family and artistic tradition.”

Cockles are tiny sweet clams, each one about the size of a pea. When you open the tin, you see approximately 50 little clams beautifully and symmetrically arranged by hand. These are harvested from the river mouth near the tiny fishing village of Carril and packed with water to keep them moist, and a pinch of salt.

The best berberechos come live where the Galician rivers flow into the ocean, exactly at the point where fresh water and ocean water mix. In the last 20 years berberechos have become scarce, as the berberechos, like all shellfish, go through up and down production (reproductive) cycles.

When the owner Jesús was a child, during holiday and summer vacations he would fish for berberechos and sell them to his grandfather. He and his brothers would use long poles with a net on the end. It was simple way for a child to earn a small amount of money. As a little boy, he earned 50 pesetas a kilo. Now they cost hundreds of times more.

Navajas de Finisterre (Razor Clams from Finisterre):

These are the most precious razor clams in the world: their flavor is incomparable. The clams must be harvested by hand. The process is perilous: in five long hours of underwater diving, the divers can only get 10-20 kilos, and he must wait for the rare times when the waters are calm.

They are harvested near the cliffs of Cabo de Finisterre – (“the end of the world” in English). It is a thin spit of land jutting out into the Atlantic along the Costa de la Muerte – the Coast of Death. Buffeted by high winds and turbulent ocean, the Cape is endowed with a punishing coastline composed entirely of cliffs. Below the rocky shore are submerged sandbanks that provide a rich and salty habitat.

Mejillones en Escabeche: Mussels in Sauce:

These exquisite mussels from Galicia are packed within a light escabeche sauce of olive oil, laurel (bay leaf) vinegar, spices and salt.

Artisan Jesús Lorenzo, the third generation owner of Los Peperetes, selects only the finest young mussels thriving on the coastal rocks, which are then placed in slatted wooden crates anchored to the river floor. There they flourish and propagate, washed by the river waters.

The best specimens are harvested from these Galician estuary nurseries, shelled by hand, and immediately placed in the tin to be dressed by a delicate escabeche sauce to enhance their flavor. Because of the intricacy of this process, Los Peperetes has only two harvests each year.

Sardinillas de Rianxo: Sardines in Olive Oil

These celebrated sardines from Galicia are the best in Spain, arguably the best in the world.

They are caught by net along the shores of the Rianxo fjords (Ria de Arosa), where the Atlantic Ocean flows onto the Galician shores. Obsessed with quality, Los Peperetes has their catch hand-cleaned, washed in fresh seawater and then sautéed in extra virgin olive oil to give the fish a firm texture, and layered one by one in the tin.

Pulpo en aceite oliva: Octopus in Olive Oil

The preparation of these famous pulpo from Galicia is quite elaborate. First, the tentacles are tenderized for ten to fifteen minutes, to make them tasty and delectable. Next, they are washed thoroughly in fresh seawater before being soaked in boiling water with slices of onion. After the pulpo cools, Los Peperetes slices then into bite-sized pieces that are placed in the tin by hand and topped with an olive oil marinade. This pulpo is surprisingly tender without being mushy. Just heat and serve, or add a little pimentón paprika for pulpo Galician style.

Chipirones en Aceite de Oliva: Baby Squid in Olive Oil

These tiny squid, or cuttlefish, come from the fjords of Galicia, where they are caught either by net or traps set in the estuaries. The tiny squid demand an exacting cleaning and poaching to ensure the elusive taste of these Gallego delicacies. Packed by hand and dressed with extra virgin olive oil, each tin reveals a delicacy that is well worth the careful attention it has received.