Artesanos Alalunga is the epitome of what tinned fish can stand for and the depths of precision it can embody. From ultra-transparent sourcing (information on where/when every fish was caught) to Michelin-inspired cooking techniques, each tin contains a truly unique and masterfully crafted work of culinary art. “Small-scale” doesn’t capture the magnitude of work that Alvaro and Pablo Santander put into each tin that leaves their kitchen. To have access to this level of care is the true meaning of artisanal, and to taste it an ocean away is transcendent. We are thrilled and lucky to have tins from these brothers on our shelves for all to enjoy.
“Small-scale” doesn’t capture the magnitude of work that Alvaro and Pablo Santander put into each tin that leaves their kitchen.
The Santander brothers were born and raised on the Cantabrian Sea and its many maritime bounties. Access to fresh, sustainably sourced, seasonally caught fish is abundant, and the thriving canning industry has been booming for years. After many moons traveling with successful careers across the globe, both brothers felt called back by the coast of northern Spain. Their goal in coming home was to capture the unmatched excellence of Cantabria with truly remarkable seafood dishes, available at the crack of a tin.
Their first step in achieving this level of excellence is sourcing. Most tins involve months of research and investigation to find the finest catch available, and ensure their access to it as soon as the boat reaches the dock. Each selection on offer is available only because of the masterful fisherfolk who know the deep secrets of the Cantabrian Sea, who are able to share them with Alvaro and Pablo as they craft these delicacies.
Much like fresh produce from a local market or garden, these flavors will speak for themselves and do not require addition or accompaniment.
Once they have acquired the finest catch of each day, the brothers work tirelessly to break down each fish by hand. Working with mackerel, hake, and seabass, they isolate everything from the cheeks to the loins; not to mention their intricate selection of tuna (Alalunga) cuts not seen elsewhere in the world of conservas. Their cooking techniques are designed to showcase the flavor of the fish. A quick salt brine cleans and seasons the flesh before each cut is lovingly wrapped and prepared to be finished sous vide. Once cooked, each cut is placed in a tin with its sauce (from Spicy Bilbao to Savory Pesto) and sealed. Simplicity, canned.
These are tins that can truly represent a meal with no additions. Much like fresh produce from a local market or garden, these flavors will speak for themselves and do not require addition or accompaniment. Most tins warmed in hot water and served over rice will replicate a fine dining experience found in tavernas across the coast, but from the comfort and convenience of your home. We are grateful for the work that Alvaro and Pablo have dedicated to make Artesanos Alalunga a thriving cannery, and we are excited to have them on our shelves. Indulge in the luxury of Cantabria and enjoy Alalunga today.