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    Mytilus Galloprovincialis - Galician mussels are raised in punts, surrounded by an ecosystem with large deposits of phytoplankton, which make them a product of a quality superior to any other.

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    Venerupis Pullastra - The slug or white clam is one of three native varieties (clams, clam, blond clam slug) most appreciated of Galicia. To differentiate it, just look at his elongated oval shape, soft gray or cream color.

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    Ensis Arcuatus - Galician knives are a mollusk shell possessing an elongated traveled by very thin vertical and horizontal grooves, which inside houses a tasty meat and a unique flavor of its kind.

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    Cerastoderma Edule - Galician cockle is one of the most abundates and the best quality in the world. This bivalve mollusk characterized by its heart-shaped with a thick shell.

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    Velvet Crab - Galician crabs are the most appreciated both nationally and internationally. They differ from the others by its brown color and hairiness of his shell. They have a tasty and taste that makes them unique meat.

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    Homarus Gammarus - Galician lobster is one of the most sought-after shellfish, since it has a thin, flavorful meat that makes it stand out over others.

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    Cancer Pagurus - The Galician ox sea is distinguished from other types by their long legs and hairy, besides its color, which is usually lighter than other types. Being raised in our estuaries, it makes this seafood is delicious and of high quality.

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    Nephrops Norvegius - This seafood is one of the best known and most culinary tradition in Galicia. It is fished all year and has a beef with easy preparation and taste delicious.