In the 1960’s they business moved to a new facility in the town of Bermeo, abandoning the winery and focusing on the canning of Bonito tuna and Cantábrico anchovies. They are perfect for a quick and easy meal, whether you eat them straight from the tin, or add them to pasta dishes, salads, or other recipes.

In 1996, they built the current factory in the outskirts of Bermeo which enabled them to combine technological innovation with traditional preparation. These cockles are harvested from the cold, clear waters of the Atlantic and Mediterranean seas, and are carefully cleaned and hand-packed to ensure the highest quality. a) leave you a notification of their unsuccessful attempt to deliver and details of how you can contact them to receive your parcel.

Tiny yet plump, these tender, flavorful cockles are hand-packed fresh from the sea in the traditional Spanish method with just a touch of salt. In those days, all fish was canned and preserved by salting or brining, which is how Bonito tuna in brine originated. You'll save 50% compared to similar cockles purchased elsewhere because we import them directly ourselves.

Diamir's Berberechos are known for its quality and taste, making it a great addition to any seafood lover's pantry. With the help of his son, Rufino Arroyabe, added new products to the initial product line and the production process was improved until they achieved high quality products with an exquisite flavour.In the event that the products become spoiled and unfit for consumption as a result of leaving the parcel outside at your request neither we, nor APC shall have any liability to you for any loss as a result.

A true specialty in the Spanish cuisine, Galician Cockles in Brine (Berberechos) can be served on their own and paired with a cold beer or your favourite cocktail. The year was 1898 and after several years of selling these products, Rufino Arroyabe decided to build a cannery and combine it with a winery. Tender and delicious, they are harvested in the rivers of Galicia, quickly poached in salt water and packed. We use ice packs and thermal packaging to keep your food products cold in transit and use extra ice packs during warm weather. Pour the olive oil and add the garlic and let it start frying for about 1 minute before adding the cockles, salt, pepper and the parsley.The Cockles Conservas Ceviche you see amongst the photographs on this page is an ever so slightly more time consuming than the simple squeeze of lemon mentioned above, but it's highly recommended by our taste testers (me). During the nineteenth century the products produced in the valley such as wine were exchanged with fresh fish from the Bay of Biscay through what is known as the wine route. The beauty of cockles apart from their fantastic flavour is that they cook in 3 minutes and it takes you way longer to enjoy them, just the type of recipe I like the most. g. Christmas, Easter, etc) the depots might be short-staffed and very busy so they might not pick up the phone.