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.
Warum wir uns für Alalunga entschieden haben
Groß im Format, kräftig im Geschmack – diese XL-Miesmuscheln bringen die ganze Intensität einer traditionellen Escabeche mit einem klaren, modernen Finish.
Extra groß und besonders zart – diese Miesmuscheln sind ein kantabrischer Schatz, eingelegt in einer perfekt ausbalancierten, handwerklichen Marinade.
Das Kronjuwel des Kantabrischen Merluza, schonend im Olivenöl konserviert. Seidig, elegant und voller Charakter.
Feste, zarte Seehechtfilets in seidigem Olivenöl – pur, klar und ein Meisterwerk der Feinheit.
Zart und doch intensiv – dieser Sepia in eigener Tinte spiegelt die Seele der ikonischen Fisch- und Meeresfrüchteeintöpfe Nordspaniens wid
Ein mediterraner Twist für den kantabrischen Fang – zarter Wolfsbarsch trifft auf die frische Würze von Pesto.
Eine Hommage an die nordspanische Küche – Knoblauch, Cayennepfeffer und erstklassiger Wolfsbarsch vereinen sich zu einem kräftigen, klassischen Genuss.
Minimalismus in Perfektion: nur Wolfsbarsch, Olivenöl und eine über Jahre verfeinerte Technik. Nichts zu verbergen, alles zu genießen.
Grüne Soße trifft auf zarteste Textur – diese Bäckchen vom Seehecht zergehen auf der Zunge mit jeder kräuterigen, knoblauchreichen Gabel.
Ein klassisches Küstengericht, sorgfältig eingemacht. Dieser Seehecht in grüner Soße bringt den herzhaften Geschmack Nordspaniens ins Glas.