Conservas from Spain's Atlantic and Cantabrian coasts, most of it from Galicia and the Basque Country. Spain is the largest producer in Europe and treats good tins as restaurant food rather than pantry filler.

Shellfish above all: cockles, razor clams, mussels, and scallops from the Galician rias. Also bonito del norte from the Cantabrian Sea and salt-cured Cantabrian anchovies, among the most expensive tins made anywhere.

Portugal leans toward sardines and mackerel with bolder sauces and decorated packaging. Spain leans toward shellfish and tuna, often in plain olive oil or escabeche, with the raw material doing more of the work.

Galicia, specifically the Rias Baixas around Vigo and Pontevedra. The Basque and Cantabrian coasts account for most anchovy and bonito production. Asturias contributes a smaller number of specialist producers.

Opened at the bar and eaten with bread, potato chips, or a fork straight from the tin, usually with a beer or a glass of Albarino. It is bar food and party food, not emergency food.