La Brujula sardinillas are considered best in class, fished from the plankton rich waters where the Atlantic and Cantabrian seas combine. Seasonal harvest takes place from June through October off the coast of Galicia. The sardinillas are processed almost immediately after the catch, fried before being hand-packed into tins filled with olive oil, resulting in a firm texture and fresh, mild flavor.
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.