Canning

Canning: a millenary tradition

The dawn of the canning industry was at the start of the 19th century, when thanks to "Nicolás Appert", the possibility of conserving food by boiling it in metal, hermetically sealedreceptacles was discovered.

Spain is currently the leading European producer of canned fish and shellfish. The canning industry is one of the industrial sub-sectors with the greatest tradition in the country.In the Basque Country, many coastal towns have a large number of canning industries with a great family tradition. Canned food prepared in the Basque Country is of renowned prestige,;first rate products.

Principal canned fish:

  • Anchovies in brine, anchovy fillets in oil.
  • Tuna.
  • Sardines.
  • Mackerel.
  • Mussels.
  • Octopus.
  • Squid.

Canned fish is extremely nutritive. In additionto containing fish, it contains the nutrients provided by other products, such as olive oil.

Process involving in the canning of foods

  • Thefirst phase in the canning process is the selection of thepieces. All pieces that are not up to standard, macerated or have an inadequate appearance are discarded.
  • The removing of entrails, scales or cleaning of the fish is usually done by hand.
  • The cutting of the fish, based on the size, is the first step toone of the fundamental stages in the canning process, the culinary preparation. The final taste of product is dependent on this.

Destacados

Últimas noticias

  • Cruz del Calvario de Mundaka.
    Cruz del Calvario de Mundaka.

    Si algo caracteriza al País Vasco es la excelencia de su cocina y la calidad de sus restaurantes, desde los más sofisticados. las mesas más humildes.

  • La magia de nuestra gastronomía
    La magia de nuestra gastronomía
    Si algo caracteriza al País Vasco es la excelencia de su cocina y la calidad de sus restaurantes, desde los más sofisticados a las mesas más humildes.

Udalarrantz - Red de municipios pesqueros del País Vasco