Conservas Luliña
The tinned seafood of the ría de Arousa.
Their products →
A house, a region
Galician canning has a historic heart: the Ría de Arousa. Every tin from Conservas Luliña is made right beside it.
The house comes down to two ideas: traditional work and real respect for the environment. You see it in the handling — mussels cooked, cleaned by hand, then laid one by one into the tin — and in the recipes, which stay short: cockles in water and salt, octopus in olive oil with garlic, chipirones stewed in a black sauce.
And there is a figure instead of a slogan: for every tin sold, Luliña gives 0.15 € to the Fundación Ecomar for its coastal clean-up project. It is printed on the back of every case.
How they work
Few steps, plenty of hands. The mussels come from the bateas of the Galician rías, grown on ropes suspended in the water: they are cooked, cleaned by hand, fried, then sorted and placed by hand, one piece at a time, into each tin. The rest of the range follows the same short logic: cockle, water, salt; octopus, olive oil, garlic, salt. One format for everything, the 120 ml tin, the size you open for two.
Why we chose them
My mother is from Ourense, so Galician seafood reached my table long before it reached my shop. I chose Luliña because they make tins the way I like to eat them — small, short recipes, the mussel laid in by hand, the cockle with nothing but water and salt. And because fifteen cents from every tin go back to cleaning the coast all of this comes from. On a Sunday morning I open one of the octopus with garlic, toast some bread, and lunch has already started.
Their products
6 items from Conservas Luliña
