El Capricho – Exclusive, world-class Spanish tinned fish

El Capricho is a renowned family business based in Santoña, a traditional Spanish fishing village known worldwide as the home of the very finest tinned anchovies. With over 25 years of unwavering dedication, the family is firmly committed to absolute top quality and artisanal excellence. They produce only the most exclusive anchovy fillets, tender white tuna (Bonito del Norte) and unique sturgeon meat. These gourmet delicacies are processed by hand by passionate artisans and are distinguished by their refined flavour, natural maturation and incredibly meaty texture.

The fish is caught exclusively during the optimal seasons in the ice-cold, pristine waters of the Cantabrian Sea (the Bay of Biscay). The spring-caught anchovies and summer-caught white tuna are praised by gourmets and top chefs for their unrivalled character. At El Capricho, it’s not about mass production, but about presenting a pure and authentic masterpiece in a tin. An absolute must-have for anyone who wants to take their culinary creations to the very highest level.

Our Three Handcrafted Masterpieces from El Capricho

Exclusive Sturgeon in Extra Virgin Olive Oil – A Gastronomic Sensation

Have you ever tasted the texture of perfectly prepared sturgeon? This award-winning masterpiece from El Capricho (voted number 1 on the global World Best Fish podium) is an absolute rarity in haute cuisine. The tender fillets come from young sturgeon and are hand-marinated in the prestigious Castillo de Canena extra virgin olive oil. The result is an incredibly tender, finely marbled flesh with a deep, meaty and subtly salty flavour. This is no ordinary tinned fish; it is a luxurious delicacy that melts on the tongue and pairs perfectly with our Cavinoir seaweed pearls. An experience guaranteed to broaden your culinary horizons.

Unique Cantabrian Anchovy Fillets – The ‘Umani-Bom’ from Santoña

If you think you know anchovies from the supermarket, this tin will turn your culinary world upside down. Caught in the ice-cold, deep waters of the Cantabrian Sea during the short spring season, these anchovies are processed immediately. They are cured for no less than 12 to 18 months in sea salt to achieve their complex depth of flavour. Experienced artisans then manually remove every bone and skin with surgical precision. What remains are meaty, reddish fillets with a silky-smooth texture and a perfectly balanced saltiness, bursting with natural umami. This is the absolute ‘Rolls-Royce’ of anchovies – a true delicacy to be enjoyed on its own on a slice of warm, crusty bread with butter.

Tender White Tuna (Bonito del Norte) – Pure and Refined

El Capricho’s ‘Bonito del Norte’ is the undisputed king of tunas. Sustainably caught by handline in the Bay of Biscay during the summer months, this white tuna is processed exclusively whilst fresh, using traditional methods. Far from being dry and stringy, it boasts beautifully firm, pale white flesh with an exceptionally mild and creamy flavour. Preserved in the finest olive oil, its texture remains incredibly tender and succulent. For the true connoisseur, this is the purest expression of the ocean. Once you’ve tasted this tuna, you’ll never want anything else.