Alalunga
Dare to try fish that had never been canned before.
Alalunga was born from a return to roots—a homecoming sparked by the call of the Cantabrian Sea. After nearly a decade away, brothers Álvaro and Pablo left their comfortable lives behind to found a small canning workshop in Santander, driven by a simple yet powerful idea: to honor tradition while rewriting the rules of seafood preserves.
A workshop, not a factory.
They call it a taller—a workshop—because, like master artisans, they treat each tin as a unique piece. Every fish is handled by expert hands, individually processed to respect its nature and character. There’s no assembly line, no rush. Just time, dedication, and a relentless pursuit of flavor.
Innovation rooted in tradition.
Alalunga preserves are the result of months of culinary research and development. The team works with low-temperature cooking techniques to lock in texture and taste, producing preserves that are as refined as they are respectful of the sea. You’ll find traditional Cantabrian recipes—like merluza in green sauce—alongside bold new formats and species that had never before found their way into a tin.
Fish with a story to tell.
Traceability isn’t just a detail—it’s a philosophy. Each Alalunga tin comes numbered and accompanied by its own “résumé,” a record of the fish’s origin, journey, and story. From catch to can, nothing is hidden. Because knowing what you eat, and where it comes from, is not a luxury—it’s your right.
Limited by choice, not by chance.
Alalunga keeps its production small and focused to ensure the highest quality. This isn’t about mass market appeal. It’s about preserving the integrity of the product and delivering a deeply personal experience with every tin.
Healthful, honest, and handcrafted.
Gluten-free, heat-sterilized, and packed with high-quality proteins and essential nutrients, Alalunga preserves are as good for your body as they are for your taste buds. From mussels to hake, sea bass to cocochas—their star product—these conservas are built on care, transparency, and a love for their home waters.
Discover a new way of preserving the sea. Taste the Cantabrian coast, one tin at a time.
Why we’ve chosen Alalunga
Big in size, bold in flavor—these large mussels bring all the intensity of a traditional escabeche with a clean, modern finish.
Extra-large and extra tender, these mussels are a Cantabrian treasure preserved in a perfectly balanced, artisanal pickle
The crown jewel of Cantabrian hake, gently preserved in olive oil. Silky, elegant, and full of character.
Firm, flaky loins of hake in silky olive oil—pure, clean, and a masterclass in subtlety.
Delicate yet deep, this cuttlefish in its ink channels the soul of northern Spain's most iconic seafood stews.
A Mediterranean twist on Cantabrian catch—the subtle richness of seabass meets the brightness of fresh pesto.
A tribute to Basque kitchens—garlic, cayenne, and premium seabass come together for a powerful, classic bite.
Minimalism at its finest: just seabass, olive oil, and time-honed technique. Nothing to hide, everything to savor
Green sauce meets gourmet texture—these hake cheeks melt in your mouth with every herby, garlicky spoonful
A coastal classic, bottled with care. This salsa verde hake captures the comforting flavors of northern Spain.