You'll save 50% compared to similar cockles purchased elsewhere because we import them directly ourselves.

Diamir's Berberechos are known for its quality and taste, making it a great addition to any seafood lover's pantry. With the help of his son, Rufino Arroyabe, added new products to the initial product line and the production process was improved until they achieved high quality products with an exquisite flavour.

In 1996, they built the current factory in the outskirts of Bermeo which enabled them to combine technological innovation with traditional preparation.

The year was 1898 and after several years of selling these products, Rufino Arroyabe decided to build a cannery and combine it with a winery. A true specialty in the Spanish cuisine, Galician Cockles in Brine (Berberechos) can be served on their own and paired with a cold beer or your favourite cocktail. The Cockles Conservas Ceviche you see amongst the photographs on this page is an ever so slightly more time consuming than the simple squeeze of lemon mentioned above, but it's highly recommended by our taste testers (me). g. Christmas, Easter, etc) the depots might be short-staffed and very busy so they might not pick up the phone. They also couldn’t be easier to serve and share, straight from the can with a squeeze of lemon and a glass of your favourite white wine.Tiny yet plump, these tender, flavorful cockles are hand-packed fresh from the sea in the traditional Spanish method with just a touch of salt. Rinse them again and now fill the bowl with cold water and season it with about 1 tbsp if salt and place them in the fridge back again for a further 30 minutes.

During the nineteenth century the products produced in the valley such as wine were exchanged with fresh fish from the Bay of Biscay through what is known as the wine route.

In those days, all fish was canned and preserved by salting or brining, which is how Bonito tuna in brine originated. In the 1960’s they business moved to a new facility in the town of Bermeo, abandoning the winery and focusing on the canning of Bonito tuna and Cantábrico anchovies. The beauty of cockles apart from their fantastic flavour is that they cook in 3 minutes and it takes you way longer to enjoy them, just the type of recipe I like the most.