Berberechos al natural - Cockles in brine

Product Information

The business also began to try out new products such as canning fish in olive oil (up to that point they only canned using brine). 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.

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 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. g. Christmas, Easter, etc) the depots might be short-staffed and very busy so they might not pick up the phone. 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. Diamir's Berberechos are known for its quality and taste, making it a great addition to any seafood lover's pantry.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. In those days, all fish was canned and preserved by salting or brining, which is how Bonito tuna in brine originated.

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. 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. We use ice packs and thermal packaging to keep your food products cold in transit and use extra ice packs during warm weather. 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). Rinse them again and now fill the bowl with cold water and season it with about 1 tbsp if salt and place them in the fridge back again for a further 30 minutes. They also couldn’t be easier to serve and share, straight from the can with a squeeze of lemon and a glass of your favourite white wine.