La Brujula harvest small squids by line fishing with jigs rather than netting and dragging them. This not only keeps the squid in pristine condition but allows for sustainable fishing as well. Cleaned, skinned and stuffed with their tentacles, each squid is blanched in water to achieve a tender texture before being hand-packed into tins with their ink as a seasoning.
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.