Rich, briny oysters with a gentle smoky character make for a seriously luxurious tin. The smoking adds another layer to the natural richness of the oysters without completely masking their distinctive ocean flavour, while olive oil gives them a smooth, savoury finish.
 
These are definitely one for the conservas plate — serve them simply with good bread, salted butter and something crisp to drink. They’d also be excellent chopped through a warm potato salad, folded into a creamy pasta or placed on a piece of grilled sourdough with a little lemon. A great option for anyone who likes their seafood with a bit of extra depth and smoke.
 
Wine pairing: A dry Manzanilla Sherry, or a Tasmanian sparkling wine.
 
 
La Narval was established in 1966 in the Ría de Arousa, an area renowned for its delicious Spanish seafood. The picturesque factory features a private dock, which enables the company to receive freshly caught seafood daily.
Since its inception, the company has followed its founder's traditional methods of fish and seafood preservation, ensuring that the unique taste of their products is preserved. The company has evolved with the latest technology, delivering the essence of the sea straight to customers' kitchens.