During the nineteenth century, Rufino Arroyabe began selling fish via a bargaining system on the ‘wine route’. This was an area around the Bay of Biscay where products from the valley, such as wine, were traded for fresh fish. Rufino packed his fish in ice and travelled to Gorbea, exchanging and selling along the route. In 1898, he decided to open a cannery and combine it with a winery.
At the time, fish was canned and preserved by salting and brining, but by the 60’s when Rufino’s son had joined the business, they also began canning fish in olive oil. During this period, they abandoned the winery and focused solely on white tuna and salted anchovies.
In 1996, they built what is still the factory today, on the outskirts of Bermeo. This allows them to continue with traditional fish preparation but also take advantage on new technological innovation.
Catch method: Pole and line. MCS rating: 1.
Rating Guide
Rating 1: Best choice, the most sustainably produced seafood.
Rating 2: Best choice, some aspects of production could be improved.
Rating 3: Not entirely sustainable at this time, okay to eat occasionally.
Rating 4: Improvements need to be made, potential environmental issues associated with these products.
Rating 5: Fish to be avoided.
