Iberian canned seafood embodies centuries-old craftsmanship: capturing the essence of the ocean in glass. At Orígenes, we distribute in Switzerland brands recognized for their rigor, from the selection of raw materials to artisanal canning. These preserves are not emergency products — they are gourmet ingredients, designed for refined appetizers, meals that do honor, or tapas that tell a story.
Real Conservera Española, founded in 1870, perpetuates the Cantabrian art of canning: belly and anchovies from the Bay of Biscay, hand-deveined. Conservas Cardume, from Portugal, prioritizes sustainable catches and recipes without unnecessary preservatives — mussels, zamburiñas and minimalist seafood. Espinaler, the Navarrese institution since 1896, masters small catches (puntillitas, shrimp) and preparations in genuine oil or tomato sauce. Each of these brands chooses above all the quality of the raw product.
Belly: the abdominal muscle of tuna, meaty and creamy, ideal diced for an appetizer or on a simple plate. Sardine: classic, economical, perfect for toast or Andalusian platters. Mussels and zamburiñas (small scallops): whole crustaceans, delicate texture, reserved for pure tastings or risottos. Puntillitas: tiny cuttlefish, crispy, surprising as an appetizer.
Start with a Real Conservera if you seek Basque authenticity; with Cardume for discreet Portugal; with Espinaler to explore small catches. One tin opens two paths: the immediate appetizer (toasted bread, lemon) or a cooking ingredient (salad, pasta, risotto).
Order processed within 24 hours. Free shipping from CHF 100 in French-speaking Switzerland (24–48 hours), CHF 8 in German and Italian-speaking regions (2–3 days). No customs fees: Orígenes handles border crossings. Prices shown all-inclusive, 7.7% VAT included.
What is the difference between artisanal canned fish and industrial cans?
Artisanal preserves select raw materials daily, sometimes hand-deveined (belly, anchovies). Recipes remain simple: oil, salt, possibly tomato or light sauce. Industrial products aim for stability and economy, often with additives. You taste the difference from the first bite.
Belly, sardine, zamburiña: how do I know what I prefer?
Belly is meaty and rich, for appetizers or a main course. Sardine is classic, delicate, economical. Zamburiñas are refined, for those who love small crustacean texture. Start with a lighter variety (sardine), then increase in intensity (belly). Puntillitas are for the adventurous.
How do you taste canned seafood?
As an appetizer: spread on toasted bread, fresh lemon, fleur de sel. In cooking: use the oil from the tin as a sauce base, the contents as a rich ingredient for salad, pasta, risotto, eggs. Storage: closed, several years; opened, 3–4 days refrigerated.
What are the shipping costs and delivery times in Switzerland?
Free shipping from CHF 100 in French-speaking Switzerland (24–48 hours), CHF 8 elsewhere (2–3 days). No additional VAT or customs: Orígenes handles border crossings. All prices shown all-inclusive.
Small sardines in olive oil — pure Spanish apéro. On garlic-rubbed bread, with a dry white wine. Five minutes, zero effort, maximum pleasure.
The Galician shellfish — paprika and white wine sauce, tender flesh. Serve on toast for apéro, your guests ask what it is before tasting.
Tin open, fork straight in, red vermouth on ice. The classic Catalan apéro in five seconds. Big, meaty mussels, marinade that speaks.
The noble cut of tuna — the belly, the fattiest, most tender. Place on a board with toasted bread, it's a dinner in five minutes.
Quatre familles. Une boîte se choisit comme un fromage : maison, région, saison.
Tartine, apéritif
Peau argentée, friture courte avant boîte. Se bonifie 6 mois.
Pain & beurre
Salage 12 mois, désarêté à la main. Fondant, salin fin.
Salades, riz
Pêche à la canne. Chair claire presque rose.
Tapas directes
Cuits au vinaigre & paprika. À la fourchette, citron.