These are relanzón, also known as agujas, little garfish caught in the Bay of Biscay and packed in the Cantabrian town of Santoña. They’re much smaller and thinner than typical Australian garfish, and make a beautiful alternative to mackerel or sardines, with a firmer structure and less oily flavour. Conservas Emilia gently confit the garfish in olive oil before they’re tinned. Each tin contains 7 to 9 garfish.
The Spanish have a culture of putting the best of the season in a tin or jar, preserving it for later in the year or sending it to other parts of Spain. The Spanish don’t conserve poor quality food. There they have a bar culture where you order a drink and a little tin of fish, mussels or clams you pick at as a snack. Simple. Easy. Delicious.
Conservas Emilia is a family owned company located in Santoña on the Bay of Biscay in Spain. They have specialised in the production of premium quality canned seafood using traditional Spanish methods since the late 1980’s. Acclaimed chef Frank Camorra uses these products in his own restaurants – that’s how good they are!