Types of Spanish Tinned Fish: Bonito, Ventresca, Sardines, Mussels and More
The main kinds of Spanish conservas, what the words on the tin mean (ventresca, escabeche, al natural, 12/16) and which to try first.
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A Spanish tin tells you a lot if you know the words. Here are the main types and the vocabulary on the label.
The main tins
| Tin | What it is | Taste | Try it |
|---|---|---|---|
| Bonito del Norte | Albacore tuna from the Cantabrian Sea, line-caught in summer | Pale, firm, delicate | On toast, in salads |
| Ventresca | The belly of the tuna | Rich, silky, buttery | On its own with bread |
| Sardinas | Sardines, often “a la antigua” (lightly fried first) | Meaty, mild | On toast with tomato |
| Mejillones en escabeche | Galician mussels in oil, vinegar and paprika | Tangy, smoky | With chips at vermouth hour |
| Berberechos al natural | Cockles in sea-salt water | Pure sea | With lemon and pepper |
| Anchoas del Cantábrico | Salted Cantabrian anchovy fillets in oil | Intense, salty, umami | On bread with butter or tomato |
| Pulpo, navajas, zamburiñas | Octopus, razor clams, small scallops | Delicate | As a special tapa |
Words on the label
- Aceite de oliva: packed in olive oil. Better than “vegetable oil”.
- Escabeche: a marinade of oil, vinegar, paprika and bay leaf.
- Al natural: in water and salt, nothing else.
- 12/16, 16/20, 40/50: number of pieces per tin. Fewer pieces = bigger pieces (and usually a higher price).
- Hecho a mano / elaborado artesanalmente: handmade.
One important exception: anchovies
Salted anchovy fillets are a semi-preserve: they are not sterilised like other tins and must be kept in the fridge, even unopened. Check the label.
Where to start
Ortiz Bonito del Norte white tuna in olive oil (5 × 112 g)
Conservas Ortiz · Basque coast, Cantabrian Sea · 5 × 112 g tins
The tin that shows what Spanish tuna is: firm, pale, moist albacore caught one by one and hand-packed in olive oil.
Why we like it
- Line-caught albacore, hand-packed
- Family canner since 1891
Keep in mind
- Pricier than regular tuna — worth it
Best for: Salads, toast, first premium tin
Price and availability on Amazon.co.uk
Ortiz Sardinas a la Antigua in olive oil (8 × 140 g)
Conservas Ortiz · Cantabrian Sea · 8 tins
Old-style sardines: lightly fried before canning, meaty and mild. The easiest way into Spanish conservas.
Why we like it
- Mild, meaty
Keep in mind
- Skin and soft bones (normal)
For a treat:
Ortiz yellowfin tuna belly (ventresca) in olive oil (110 g)
Conservas Ortiz · Basque coast · 110 g tin
Ventresca is the belly: the richest, silkiest part of the fish. Eat it straight from the tin with good bread.
Why we like it
- The most prized cut
Keep in mind
- Small tin for the price
For vermouth hour:
Ramón Peña mussels in escabeche 16/20 (set of 4 × 110 g)
Ramón Peña · Galician rías · 4 tins
Galician mussels in escabeche — a tangy sauce of oil, vinegar and paprika. A classic of Spanish vermouth hour.
Why we like it
- A benchmark Galician canner
Keep in mind
- Tangy sauce: not for everyone