Conservas Escobedo

An old Santona house on Calle Almirante Carrero Blanco with effectively no direct web presence. Anchovy fillets in olive oil and Bonito del Norte, panderetas and octavillos, held as semi-conserve at 5 to 12C.

MrTinned on Conservas Escobedo

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Affiliate · Last CatchLast Catch 2016 — 10-Year Aged Vintage Trout 12-PackRiver Fish · at Last Catch€390.00

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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