The brand began as a tavern in Vilassar de Dalt, Catalonia, in 1896, where the house sauce, still produced today, was made to accompany the tins served on the bar. Espinaler sources its shellfish from the Galician rías and its fish from the Cantabrian coast. Anthony Bourdain visited the original bodega on No Reservations.
Tin of choice
ProductBrandSpecies
Mussels in Spicy EscabecheEspinalerMusselYellowfin Ventresca in Olive Oil Classic LineEspinalerYellowfin TunaMussels In Escabeche 13/18 (Pickled Sauce)EspinalerMusselSardines in Spicy Oil 3/5 Classic LineEspinalerSardineGalician Mussels in Pickled Sauce 13/18 Classic LineEspinalerMusselScallops In Galician SauceEspinalerScallopMussels in EscabecheEspinalerMusselBaby Eels in Olive OilEspinalerEelOctopus in Olive OilEspinalerOctopusRazor Clams (Trimmed) 4/6 Classic LineEspinalerRazor ClamSardines in Pickled Sauce 3/5 Classic LineEspinalerSardineCockles 45/55 Classic lineEspinalerCockleYellowfin Tuna in Vegetable Oil Classic LineEspinalerYellowfin TunaVentresca Yellowfin TunaEspinalerYellowfin TunaSardines in Spicy Vegetable OilEspinalerSardineCockles 40/50 Classic line, 120gEspinalerCockleOctopus in Olive Oil Classic LineEspinalerOctopusMussels in Escabeche Premium Line 6/8 (Espinaler)EspinalerMussel
