Conservas de Cambados was established by a former seafood merchant as a shining example of preserving the bounty from the Galician coast. They were founded in 1985, situated on the Rias de Arousa estuary, the largest of the five Rias Baixas in Galicia. The founder’s son is now leading operations and he has quality and sustainability on forefront of his mind. They procure the ingredients through local fishing cooperatives, always taking into account seasonality and maintaining a healthy ecosystem.

Conservas de Cambados production method showcases the pristine quality of product from the Galician coast. The seafood is processed by hand and each tin is hand packed, in great majority by women that are continually trained to achieve this artful handwork. Each tin you open reflects the care taken to ensure every piece is presented beautifully, reflecting the quality and care within. Conservas de Cambados sets the gold standard in reviving the tradition of Spanish Conservas through artisan methods; the result is unparalleled excellence.

Finfish

Using only fresh Sardines, Mackerel, and Albacore Tuna caught sustainably, in season and in Spanish waters. Tins are graded by size to ensure a consistent product every time

Shellfish

The Clams, Razors, and Cockles are all gathered by hand the women of Ribidumia and Cambados in the same manner this region has used for centuries. 

The mussels seed naturally along lines dangling from rafts floating in the open waters of the Rias Baixas, ensuring a health ecosystem and a pristine product.

Specialty

Representing the unique products and delicacies of Galicia. Items such as Anguluas (baby eel), Lamprey in it's own sauce (a seasonal Galician specialty), and Erizo (Sea Urchin Roe) in saltwater. These are a true representation of the history of Spanish conservas and they adhere to the strictest sustainability practices.