El Pescador de Cantabria

Four generations and over 110 years in Santona, and a house that traces its technique explicitly to Sicilian teaching, which is the historically correct origin story for the town. Anchovy, bonito, mussels, ventresca, cockles, sardines, agujas, squid, melva and razor clams, in olive oil, natural and in sauce.

MrTinned on El Pescador de Cantabria

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House pick · Creative GourmetSardines in ButterJosé Gourmet · at Creative Gourmet€5.90

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What we sell

The Find · MrTinned

“Flavoured sardines vs just evoo”

A newer sardine eater on r/CannedSardines, working through supermarket tins in olive oil, Minerva and Connétable, with shallots, garlic and sometimes lemon, was about to buy from a couple of the better French houses and asked whether a lemon tin is any better than a plain one with a squeeze of lemon. The thread mostly said squeeze your own. One reader found the lemon tins they had tried mild, a slice or so on top, and another found most pre-flavoured tins underwhelming and would rather dress their own. A regular explained why: what is in the can gets cooked, and the cooking softens and blends whatever went in with the fish, so it comes out gentler than it went in. Buy the plain tin, and keep the lemon for the table.

MrTinned · Issue 21, 3 October 2026