Brands

The Cantabrian anchovy benchmark — the house every other anchovy is measured against.

Family-run Portuguese cannery hand-canning sardines, mackerel, and tuna in Matosinhos since 1920. Widely considered the artisan gold standard.

Ultra-premium Cantabrian anchovies, hand-filleted and aged 18+ months. Cult status among anchovy purists.

Catalan house that began life as a Vilassar de Mar aperitivo bar in 1896 and grew into one of the canonical brands of Spanish small-batch shellfish and Espinaler-brand condiments.

Becca Millstein's Los Angeles DTC brand — the tin that introduced tinned fish to a new American audience.

The graphic-art tin — Portuguese conservas wrapped in some of the most collectible packaging in the category.

The accessible Iberian sardine icon — Portuguese hand-packing at a pantry-staple price.

The conservationist tin — sourcing-first seafood from the food arm of Patagonia.

Small-batch, family-run cannery in Sitka, Alaska, hand-packing wild-caught Alaskan salmon, rockfish, octopus, and shellfish — the closest the US currently gets to an Iberian artisan house.