Conservas La vieira

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Makrillfilé i solrosolja

Avhuvud och urtagen makrillfilé.

$1.67 $2.45

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• Zamburiñas

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Favoriter för varje dag

Sardinella i olivolja med chili

$1.74 $2.60

Chicharrillo i escabeche

$1.47 $2.20

Musslor i vieirasås - Medelstora

$1.34 $2.20

Makrillfilé i solrosolja

$1.67 $2.45

Påse Tonfisk i Solrosolja 1kg

$4.62 $7.22

Sardiner i olivolja

$1.73 $2.70

Zamburiña i vieirasås

$2.47 $3.43

Mejillones en escabeche - Liten

$0.94 $1.40

Mejillones en escabeche - Stor

$1.97 $2.90

Berberechos i naturell

$2.66 $4.43

Utforska produkterna

Fortsätt utforska

Sardinella i olivolja med chili

$1.74 $2.60

Chicharrillo i escabeche

$1.47 $2.20

Musslor i vieirasås - Medelstora

$1.34 $2.20

Makrillfilé i solrosolja

$1.67 $2.45

Påse Tonfisk i Solrosolja 1kg

$4.62 $7.22

Sardiner i olivolja

$1.73 $2.70

Zamburiña i vieirasås

$2.47 $3.43

Mejillones en escabeche - Liten

$0.94 $1.40

Mejillones en escabeche - Stor

$1.97 $2.90

Berberechos i naturell

$2.66 $4.43

Utforska produkterna

Exempel på produktomdömen

Innehåller AI-genererat innehåll. Köp har inte verifierats.

The sauce clings to each zamburiña perfectly, and the scallop flavor comes through without being overpowered. I heated mine gently in a pan and it was restaurant-quality in under five minutes. The packaging note about rebranding didn't bother me at all—the product inside was fresh and delicious.

Charlotte U. ★★★★★

Zamburiña en salsa de vieira

Opened the tin for lunch on a whim and the zamburiñas were so tender they barely needed chewing, the ría de Arousa sauce rich but not heavy. Ate the whole thing straight from the jar with a spoon, no regrets.

Jason ★★★★★

Zamburiña en salsa de la ría de Arousa

The mackerel fillets are cleanly headed and gutted, so there’s no fussing around bones or skin—just straightforward, flaky fish. I’d have liked a bit more oil in the jar for dipping bread, but the texture holds up nicely straight from the tin.

Violet ★★★★☆

Filete Caballa Aceite Girasol

The garlic hits you right when you pop the tin, and the cockles are plump and firm, not a single mushy one in the batch. Brushed over some crusty bread, the oil and garlic make a sauce I’m already craving again.

Olivia R. ★★★★★

Berberechos al Ajillo

Got these for a tapas night and they held up really well—plump, tender, and that natural briny taste straight from the Galician coast. Would’ve liked a slightly firmer texture, but for the price, they’re a solid buy.

Charlotte ★★★★☆

Berberechos al Natural

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