Berberechos al natural - Cockles in brine

Product Information

In the event that the products become spoiled and unfit for consumption as a result of leaving the parcel outside at your request neither we, nor APC shall have any liability to you for any loss as a result. Pour the olive oil and add the garlic and let it start frying for about 1 minute before adding the cockles, salt, pepper and the parsley. With the help of his son, Rufino Arroyabe, added new products to the initial product line and the production process was improved until they achieved high quality products with an exquisite flavour. In those days, all fish was canned and preserved by salting or brining, which is how Bonito tuna in brine originated. They are perfect for a quick and easy meal, whether you eat them straight from the tin, or add them to pasta dishes, salads, or other recipes.

The Cockles Conservas Ceviche you see amongst the photographs on this page is an ever so slightly more time consuming than the simple squeeze of lemon mentioned above, but it's highly recommended by our taste testers (me).

A true specialty in the Spanish cuisine, Galician Cockles in Brine (Berberechos) can be served on their own and paired with a cold beer or your favourite cocktail. Tiny yet plump, these tender, flavorful cockles are hand-packed fresh from the sea in the traditional Spanish method with just a touch of salt. Rinse them again and now fill the bowl with cold water and season it with about 1 tbsp if salt and place them in the fridge back again for a further 30 minutes. These cockles are harvested from the cold, clear waters of the Atlantic and Mediterranean seas, and are carefully cleaned and hand-packed to ensure the highest quality. In the 1960’s they business moved to a new facility in the town of Bermeo, abandoning the winery and focusing on the canning of Bonito tuna and Cantábrico anchovies.

Diamir's Berberechos are known for its quality and taste, making it a great addition to any seafood lover's pantry. The year was 1898 and after several years of selling these products, Rufino Arroyabe decided to build a cannery and combine it with a winery. We use ice packs and thermal packaging to keep your food products cold in transit and use extra ice packs during warm weather.g. Christmas, Easter, etc) the depots might be short-staffed and very busy so they might not pick up the phone. Naturally prepared in saltwater and simply steamed, these tender cockles are the ultimate flavour of the sea. a) leave you a notification of their unsuccessful attempt to deliver and details of how you can contact them to receive your parcel.