Briny and tender, La Brujula razor clams, or navajas as they are known in Spanish, are harvested by free diving in the waters off the Galician coast. Each clam is cleaned to remove sand since these mollusks dwell in sandy estuaries. Cooked and tinned in brine, razor clams can be enjoyed right out of the tin or fried with garlic and herbs for a quick and delicious dish.
With a sea to table seasonal harvest, La Brujula preserves the fresh aromas and flavors of coastal delicacies. Produced only when local seafoods are harvested at peak season in Galicia, La Brujula conservas are regarded as some of the finest in the world. A sustainable bounty from the sea is cooked outside the tin before being hand packed to preserve the fresh aromas and flavors of these coastal delicacies: sardines, tuna, mussels, clams, squid, scallops, cockles, octopus, and urchin. The freshness and seasonality of these conservas demonstrate why La Brujula is considered among the top producers of tinned seafood in Spain.