Los Peperetes Oysters in Pickled Sauce

$10.00 $22.00

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Where it's from: Galicia, Spain

Producer: Jesus Lorenzo | Los Peperetes

I have to break the fourth wall here to let you know that we LOVE these pickled oysters! A solar flare of acidity zips across the palette with the familiar sweet minerality associated with Gigas oysters. The texture is... indescribably pleasant? She is NOT mushy, she is BEYOND toothsome. She is PRESENT and will stay with you for several delectable bites.

What's Inside?

Ingredients: Oysters, olive oil, vinegar, paprika, black pepper, bay leaf, salt

What you get: One 4.2oz (120g) tin

Why We Love It

These oysters are Galician grown Crassostrea Gigas or Pacific oysters, that were introduced to Europe in the late 1960's for aquaculture purposes. The oysters are steamed before being shucked by hand; an arduous process only attempted by skilled professionals. The shucked meat is then seasoned and tinned in a homemade pickle sauce made with Spanish olive oil and paprika.

How To Eat It

When not eating a whole tin on its own by yourself, simply pair with a salty, cream cheese smeared cracker and spring of green herbs. Good on anything washed down with a crisp, cold Sancerre.

About Los Peperetes

The story of Los Peperetes began in 1990 (hi, young millennial!) when founder Jesus Lorenzo began tinning local Galician sardines and cockles, starting with just 20-30 cans per day! His goal was to elevate the status of canned seafood which at that point, was still not considered to be much more than simple table fare.

30 years later, Los Peperetes is still family operated and continues to maintain its original philosophy of producing top quality tinned seafood with the most exquisite products from the Galician Rías. All of their beautiful tins are still cooked in small batches and packed by hand.

‘Peperetes’ is a word of Galician origin that evokes something pleasant, appetizing, desirable, tasty, and different. All you need to do is pop a tin for the true definition of Los Peperetes to reveal itself to you and your taste buds.

⚠ Prop 65 Warning

Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.


How do I eat/serve tinned fish?

Ideally, you can just eat it straight out of the tin—so long as you're buying high quality products (but that's why you're here, isn't it?). For a simple preparation, you can put it toasted sourdough bread or crackers, with a little mustard and pickled vegetables for some balanced acidity.

There are many ways to enjoy this beautiful tradition, if you're looking for recipe inspiration check out this link for some ideas!

How long will it last once I buy it?

Tinned fish lasts a very long time. We generally say it's best to consume the product by the "Best used by" date printed on the tin for best results, however people have been aging tins for generations. These products are completely shelf-stable and should last at least 3-5 years un-opened!

Why is tinned seafood more "sustainable"?

While not unequivocal, there are definitely environmental benefits to tinned seafood. A few reasons include: Increased traceability, shelf-stable, zero food waste, recyclable materials, and lower-footprint supply chains.

Why is an oyster farm selling tinned fish?

Tinning fish is a time-honored way of preserving seafood at peak freshness that has sustained families for generations; not only on the dinner table, but by providing a stable income to small coastal communities around Europe. At one time, tinned fish was even served to inmates in local prisons and was the main protein source for lower income families along remote coastlines. This history is reminiscent of the popularity of oysters here in the United States during the 19th century, when the abundance of wild oysters gave economic stability and affordable protein to working class families for decades until oyster stocks were depleted.

As an oyster farm, we’re diehard evangelists of the benefits of responsible ocean farming. We see aquaculture as an integral part of our future global food system. With the ability to grow shellfish, we reduce the dependency on wild stocks, decrease the excess of nitrogen in our oceans, and create meaningful jobs in coastal communities. Everybody wins.