With guest insights from Day with Mei, The Sardinfluencer, & more
A Night with Artesanos Alalunga
Caputo’s hosted a very special Meet the Maker event featuring Artesanos Alalunga, Spain’s smallest cannery. Guests joined us virtually on Zoom for a guided tasting and live tour with brothers Pablo and Álvaro Huidobro, who revealed their artisan approach to conservas.
Every fish is cooked sous vide before canning, and every sauce is a family recipe made in micro-batches so small the pots could fit on a home stove. With a scale this intimate, each tin reflects true craftsmanship and care.
Influencer Perspectives on Artesanos Alalunga
We were honored to welcome members of the tinned fish community who helped amplify the evening:
– Matthew Carlson (Canned Fish Files on YouTube) joined the event and it was a thrill for his fans (especially Matt Caputo) to see him on the Zoom enjoying the flavor and authenticity Alalunga represents.
– Meijie (Mei) Liao (@daywithmei) raved about the Cuttlefish in Ink, saying: “You wouldn’t believe this came from a can!”
– Harrison Weinfeld (The Sardinefluencer, @thesardinfluencer) during a blind tasting of Seabass in Olive Oil, noted: “This gives fresh fish all day, juicy, packed with natural juices so hard to accomplish with a flaky white fish.”
– Erik Burg (@tinnedfishreview) praised the extraordinary care behind Alalunga’s tins: “Very hard to just call them ‘tins’ that seriously sell them short. Truthfully unlike any tinned fish I’ve ever had.”
– Tyler (Tinned Fish with Tyler on YouTube & Instagram) emphasized the full experience: “It isn’t just the flavors that speak to you, but the surprise of opening a hand-wrapped tin with a seal of traceability.”
These voices helped highlight why Alalunga’s tins resonate far beyond their small scale.
Event Highlights: Virtual Tour & Tasting
The live tour gave guests a rare behind-the-scenes look at Alalunga’s breathtaking small-scale production. From fish preparation to sauce blending to sealing each tin by foot-press, every step was carried out with extraordinary precision.
As the brothers shared their process from Cantabria, our Caputo’s crew gathered together in the dining room of our original location, closing shops early so we could celebrate as a team. The energy was palpable, reminding us that food culture thrives when shared with the community.
Why Artesanos Alalunga Conservas Are Unique
We sampled three standout tins:
– European Hake in Salsa Verde
– Seabass Bilbao Style (Garlic and Cayenne)
– Cuttlefish in Ink
Each conserva tells the full story of where it came from and how it was made. The sous vide method preserves delicate textures and flavors, while generational sauce recipes, simmered in pots no larger than a home kitchen, deliver authentic character. This micro-scale production ensures every tin carries the Huidobro family’s passion and tradition.
“…very hard to just call them ‘tins’ as that seriously sells them short.” – Erik Burg (@tinnedfishreview)
What's Next at Caputo's
This one-night-only event brought together the tinned fish community from all over the U.S., uniting influencers, artisans, and our own crew.
Stay tuned for more Meet the Maker and Rare Drop events, and don’t miss the chance to taste tins like these for yourself.
Shop our Artesanos Alalunga collection at Caputo’s here! (Limited quantities available)
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Gratitude
We’re deeply grateful to Pablo and Álvaro Huidobro of Artesanos Alalunga for sharing their time and passion, to the incredible influencers who amplified the experience, and to our Caputo’s crew, whose excitement made the night unforgettable.
Thank you for celebrating with us, this is what makes food culture thrive.
