{"title":"Calma \u0026 Chicha","description":"\u003cp data-lfile-container=\"911bcc23-4286-447d-9a87-0658c765824a\" data-pm-slice=\"1 1 []\"\u003eCalma \u0026amp; Chicha comes from El Capricho, a family-run cannery in \u003cstrong\u003eSantoña\u003c\/strong\u003e, a small town on Spain's Cantabrian coast often called the cradle of canned anchovies. El Capricho built its name on anchovies and Bonito del Norte. Calma \u0026amp; Chicha is its newer, more playful label, made to bring Cantabrian tins to a wider and more international crowd.\u003c\/p\u003e\n\u003cp\u003eThe brand is built around two sisters. Calma is a peaceful, kind-hearted sardine who stands up for the sea. Chicha is a mussel with a big personality and very little patience when she's hungry. They show up in bright colors on every tin, but the contents are the serious part: \u003cstrong\u003eSardina pilchardus from the Cantabrian Sea\u003c\/strong\u003e, packed in olive oil with a short ingredient list.\u003c\/p\u003e\n\u003cp data-lfile-container=\"911bcc23-4286-447d-9a87-0658c765824a\" data-pm-slice=\"1 1 []\"\u003eThe \u003ca rel=\"noopener noreferrer nofollow\" href=\"https:\/\/shopfishnook.com\/products\/calma-chicha-sardines-hot-olive-oil-16-20\" target=\"_blank\"\u003e16\/20 Small Sardines in Hot Olive Oil\u003c\/a\u003e fit 16 to 20 little sardines in each tin and add a mild \u003cstrong\u003eguindilla chili\u003c\/strong\u003e heat that wakes up the fish without taking it over. Eat them with a fork straight from the tin, pile them onto toasted bread, or toss them with warm pasta and a squeeze of lemon.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","products":[{"product_id":"calma-chicha-sardines-olive-oil-16-20","title":"16\/20 Small Sardines in Olive Oil","description":"\u003ch2\u003eAbout This Tin\u003c\/h2\u003e\n\u003cp\u003eCalma is back — and this time hhe means it. On the hot olive oil tin, he looked alarmed. Here, he's fully composed: sunglasses on, hat tipped, strolling with complete confidence. That's what three ingredients will do for you. This is the simplest version of the Calma \u0026amp; Chicha sardine range: Sardina pilchardus from the Cantabrian Sea, olive oil, salt. No additions, no embellishments, no distractions. The sardines have to carry everything — and with fish this good, they do. Meaty, clean, and deeply marine, with the olive oil doing exactly what it should: carrying flavor without introducing its own.\u003c\/p\u003e\n\u003cp\u003eBehind the brand is Conservas El Capricho, a family-owned cannery in Santoña, Cantabria — a town recognized across Spain as the birthplace of canned anchovy, where the craft of preserving seafood has been practiced for generations. Calma \u0026amp; Chicha was created by El Capricho to bring that same seriousness to a wider, more international audience, wrapped in packaging bold enough to make you pick it up and honest enough to make you come back. This tin is the foundation of the range: the one that shows you what the fish actually tastes like, with nothing in the way.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThree Ingredients Only\u003c\/strong\u003e: Sardina pilchardus, olive oil, salt. No shortcuts, no additions. A tin this simple has nowhere to hide — which is exactly why it works.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCantabrian Sea Sardines\u003c\/strong\u003e: Small, whole sardines from the cold, nutrient-rich waters along northern Spain's Atlantic coast — one of Europe's most productive fishing grounds and the source of some of the world's finest preserved fish.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrom Conservas El Capricho, Santoña\u003c\/strong\u003e: A family-owned cannery rooted in the town widely considered Spain's canned anchovy capital, producing high-craft conservas under the Calma \u0026amp; Chicha label for a new generation of tinned fish enthusiasts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePerfect Pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWine\u003c\/strong\u003e: Albariño or Txakoli — both have the acidity and lightness to complement the olive oil without overwhelming the sardines. A cold, dry fino sherry works equally well.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan con Tomate\u003c\/strong\u003e: Toast thick slices of country bread, rub generously with a cut ripe tomato, drizzle with olive oil, and lay the sardines over the top. Add flaky sea salt. This is the move — and the oil from the tin counts.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn the Board\u003c\/strong\u003e: Serve directly from the open tin alongside good crackers, pickled peppers, and a wedge of aged Manchego. The olive oil in the tin is worth spooning over everything else on the board.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Sardines (Sardina pilchardus), olive oil, salt. Contains fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: 4.06 oz \/ 115g net (81g \/ 2.86 oz drained)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Santoña, Cantabria, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e: Contains fish.\u003c\/p\u003e","brand":"Calma \u0026 Chicha","offers":[{"title":"Default Title","offer_id":52525097779489,"sku":"CAL-SAR-686","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/fishnook-tinned-seafood-cocalma-chicha1620-small-sardines-in-olive-oil-9710099.jpg?v=1785786931"},{"product_id":"calma-chicha-sardines-hot-olive-oil-16-20","title":"16\/20 Small Sardines in Hot Olive Oil","description":"\u003ch2\u003eAbout This Tin\u003c\/h2\u003e\n\u003cp\u003eThis is Calma's tin. In the Calma \u0026amp; Chicha brand universe, Calma is the sardine — peaceful, empathetic, and a fierce defender of justice at sea. On the front of this tin he looks considerably less composed than usual: wide-eyed, hat askew, apparently mid-sprint. That's what guindilla does. The chili in question is a traditional Spanish pepper from the Basque region, mild enough for essentially anyone (1,000 to 2,000 Scoville heat units, far below a jalapeño), with a slightly sweet, fruity warmth that infuses the olive oil slowly and settles into every bite. At just 3%, it doesn't overpower the sardines — it wakes them up. The result is a tin that tastes like a considered decision rather than an accident.\u003c\/p\u003e\n\u003cp\u003eThe sardines are Sardina pilchardus — small, whole fish from the Cantabrian Sea, the cold, nutrient-rich stretch of Atlantic running along the northern coast of Spain that has produced some of the world's finest preserved fish for generations. Produced by Conservas El Capricho in Santoña, Cantabria — the town recognized as the birthplace of canned anchovy in Spain — under the Calma \u0026amp; Chicha label, which the family-owned cannery created to bring serious Spanish conservas to a new, more international audience without losing any of the craft that makes them worth seeking out.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGuindilla Chili at 3%\u003c\/strong\u003e: Guindilla is a traditional Basque chili with a Scoville range of 1,000 to 2,000 SHU — milder than a jalapeño, with a sweet, slightly fruity heat. At 3%, it lifts the olive oil and the sardines without competing with them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCantabrian Sea Sardines\u003c\/strong\u003e: Small Sardina pilchardus from one of Europe's most productive fishing grounds, where cold Atlantic currents and rich upwellings produce fish with deep, clean flavor and firm, meaty texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrom Conservas El Capricho, Santoña\u003c\/strong\u003e: A family-owned cannery in the town widely considered Spain's canned anchovy capital, producing high-craft conservas under the Calma \u0026amp; Chicha label to reach a younger, more international market without compromising on quality.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePerfect Pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Gilda Pintxo\u003c\/strong\u003e: Skewer a sardine with a manzanilla olive and a pickled guindilla pepper on a toothpick. This is the classic Basque bar snack, and with guindilla already in the tin, the connection is explicit.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWine\u003c\/strong\u003e: Txakoli from the Basque Country is the natural call — its effervescent, low-alcohol brightness cuts through the olive oil and plays nicely with the chili's gentle heat. A cold Manzanilla sherry works equally well.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn Toast\u003c\/strong\u003e: Lay two or three sardines over pan con tomate — toasted bread rubbed with ripe tomato and good olive oil. Add a pinch of flaky sea salt and eat immediately. The chili-infused oil soaks into the bread and ties the whole thing together.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Sardines (Sardina pilchardus), olive oil, chili (3%), salt. Contains fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: 4.06 oz \/ 115g net (81g \/ 2.86 oz drained)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Santoña, Cantabria, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e: Contains fish.\u003c\/p\u003e","brand":"Calma \u0026 Chicha","offers":[{"title":"Default Title","offer_id":52525097910561,"sku":"CAL-SAR-687","price":13.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/fishnook-tinned-seafood-cocalma-chicha1620-small-sardines-in-hot-olive-oil-1159987.jpg?v=1785786931"},{"product_id":"calma-chicha-mussels-escabeche-12-16","title":"12\/16 Mussels in Escabeche Sauce","description":"\u003ch2\u003eAbout This Tin\u003c\/h2\u003e\n\u003cp\u003eThis is Chicha's tin. In the Calma \u0026amp; Chicha brand universe created by Santoña's Conservas El Capricho, Chicha is the fun, eccentric mussel character who cannot be held responsible for her actions when she's hungry — and she's grinning right at you from the front of this orange-and-white box, looking entirely pleased with herself. The fit is perfect. Mejillones en escabeche is one of the great classic preparations in Spanish conserva culture: plump Galician mussels packed in a bright, balanced marinade of wine vinegar, sunflower oil, garlic, bay leaf, and spices. The result is tangy where you expect brine, savory where you expect neutral, and deeply satisfying in a way that makes it hard to stop at one.\u003c\/p\u003e\n\u003cp\u003eThe mussels are Mytilus galloprovincialis — the Mediterranean mussel farmed for generations on wooden rafts called bateas in the nutrient-rich estuaries of Galicia, a region that produces 95% of Spain's farmed mussels and roughly half of all farmed mussels in Europe. The escabeche preparation has deep roots in Spanish culinary tradition: vinegar, oil, garlic, and bay leaf working together to preserve the mussel while adding a layer of flavor that makes the whole tin taste considered and complete. Produced by Conservas El Capricho in Santoña, Cantabria — a town that effectively invented the canned anchovy — the craft behind this tin runs deep, even if the packaging makes it look effortless.\u003c\/p\u003e\n\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGalician Mussels, Raft-Farmed\u003c\/strong\u003e: Mytilus galloprovincialis sourced from the Galician rías, where Spain produces 95% of its farmed mussels. Raft cultivation on bateas in these cold, phytoplankton-rich estuaries produces mussels with exceptional flavor and texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClassic Escabeche Preparation\u003c\/strong\u003e: Wine vinegar, sunflower oil, garlic, bay leaf, and spices — the traditional Spanish marinade that preserves the mussel while building a layer of bright, tangy flavor that makes the liquid in the tin worth drinking on its own.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrom Conservas El Capricho, Santoña\u003c\/strong\u003e: A family-owned cannery rooted in one of Spain's most storied canning towns, producing high-craft conservas under the Calma \u0026amp; Chicha label to bring serious Spanish seafood to a wider audience.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003ePerfect Pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe Classic Move\u003c\/strong\u003e: Open the tin, set it on a board next to a bag of good potato chips, and pour a glass of cold vermouth or manzanilla. This is how it's done in Spain — chips dipped in the escabeche liquid, mussel on top.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWine\u003c\/strong\u003e: Manzanilla or Fino sherry are the traditional call — their saline, nutty character mirrors the escabeche beautifully. A crisp, dry Txakoli or Albariño works equally well.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn the Board\u003c\/strong\u003e: Serve the mussels at room temperature over thin crackers or toasted baguette slices. Spoon a little of the marinade over each one and finish with a sliver of pickled red pepper or a pinch of smoked paprika.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Mussels (Mytilus galloprovincialis, mollusc), sunflower oil, wine vinegar, garlic, laurel, spices. May contain traces of fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: 3.88 oz \/ 110g net (70g \/ 2.46 oz drained)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Santoña, Cantabria, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e: Contains mollusc. May contain traces of fish.\u003c\/p\u003e","brand":"Calma \u0026 Chicha","offers":[{"title":"Default Title","offer_id":52525098238241,"sku":"CAL-MUS-688","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/fishnook-tinned-seafood-cocalma-chicha1216-mussels-in-escabeche-sauce-4052212.jpg?v=1785786930"},{"product_id":"calma-chicha-scallops-vieira-sauce-14-18","title":"14\/18 Small Scallops in Viera Sauce","description":"\u003ch2\u003eAbout This Tin\u003c\/h2\u003e\n\u003cp\u003eCalma \u0026amp; Chicha is the playful, boldly designed consumer brand from Conservas El Capricho — a family-owned cannery based in Santoña, Cantabria, the small fishing town widely recognized as the birthplace of canned anchovy in Spain. The brand was built to bring serious Spanish conservas to a new audience without losing any of the craft behind them, and the packaging delivers on that entirely: a cartoon scallop with glasses and stubby little legs, strolling across a clean white tin. What's inside is just as considered. Each tin holds 14 to 18 sweet, tender scallops in a traditional salsa de vieira — the classic Galician sauce for this shellfish, built from tomato, onion, and spices — that's savory, gently rounded, and deeply satisfying straight from the tin.\u003c\/p\u003e\n\u003cp\u003eThe scallops are Aequipecten opercularis, the queen scallop widely harvested across the Cantabrian Sea, a species prized for its sweet, delicate flavor and tender texture. \"Vieira sauce\" takes its name from the Spanish word for scallop, making this a straightforward and honest preparation: the shellfish, in a sauce made to complement it. The result is a tin that eats well on its own, works beautifully over rice or pasta, and brings something genuinely special to a conservas board.\u003c\/p\u003e\n\u003ch3\u003eWhat Makes It Special\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFrom Santoña, Cantabria\u003c\/strong\u003e: Produced by Conservas El Capricho, a family-owned cannery in one of Spain's most storied canning towns — a place where the craft of preserving seafood by hand has been practiced for generations.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eClassic Salsa de Vieira\u003c\/strong\u003e: The traditional Galician sauce for this shellfish — tomato, onion, and spices — is the natural pairing for queen scallops. No embellishment, no shortcuts, just a well-made sauce doing exactly what it should.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e14 to 18 Pieces Per Tin\u003c\/strong\u003e: A generous count of whole scallops means this tin is substantial enough to anchor a dish or serve as a proper tapa, not just a garnish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003ePerfect Pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWine\u003c\/strong\u003e: Albariño from Rías Baixas is the classic call — its mineral acidity and citrus notes cut the sauce cleanly while matching the scallops' sweetness. A dry Txakoli works equally well.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOn Bread\u003c\/strong\u003e: Warm the tin gently and spoon the scallops and sauce over thick slices of toasted sourdough. Don't leave the sauce behind — it's the best part of the toast.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOver Rice\u003c\/strong\u003e: Stir the tin — sauce and all — into a bowl of warm short-grain rice for a quick, complete meal with real depth. Add a pinch of smoked paprika and a squeeze of lemon to finish.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e: Variegated scallop (Aequipecten opercularis, mollusc), tomato, sunflower oil, onion, spices. May contain traces of fish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e: 3.88 oz \/ 110g net (60g \/ 2.11 oz drained)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Santoña, Cantabria, Spain\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e: Contains mollusc. May contain traces of fish.\u003c\/p\u003e","brand":"Calma \u0026 Chicha","offers":[{"title":"Default Title","offer_id":52525098533153,"sku":"CAL-SCA-689","price":18.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/files\/fishnook-tinned-seafood-cocalma-chicha1418-small-scallops-in-viera-sauce-7546495.jpg?v=1785786931"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0839\/3981\/9809\/collections\/9fb2f27756338fd4a87701b05af7ee5568400869c11c18b497fb9973d4dcd091_d0267cdc-685e-4f84-a05b-e53fbc1f9bdb.jpg?v=1791999734","url":"https:\/\/shopfishnook.com\/collections\/calma-chicha-spanish-tinned-fish.oembed","provider":"FishNook Tinned Seafood Co.","version":"1.0","type":"link"}