El Rey de Oros: Barbate's Canning Legacy

El Rey de Oros was born in Barbate in 1925, in a land where the sea is not merely fished, but worked with respect and craftsmanship. Since then, our brand has been linked to the traditional transformation of seafood: selecting the right raw materials, working them patiently, and letting time do its part.

Among the main species featured in our selection is Yellowfin tuna (Thunnus albacares), highly valued for its excellent firmness, gentle fat marbling, and great adaptability in preparations such as smoked, marinated, and salt-cured seafood. Likewise, within our offerings, we work with other species of deep seafaring tradition—such as frigate tuna (melva), mackerel (caballa), and bonito—always guaranteeing meticulously selected raw materials.

Today, that nearly century-old know-how coexists with modern facilities, where expert hands and eyes oversee every phase: fish selection, salt levels, precise marinating, and fine slicing. The "1925" seal honors our origins and maritime memory, updated for lovers of gourmet preserves and salt-cured delicacies.

Artisanal Salt-Cured Delicacies

Our salt-cured products are the heart of our history. To view our complete range, visit the section of Salt-Cured.

• Tuna Mojama.
• Dried Cod Roe.
• Ling Roe.
• Cured Bonito.
• Little Tunny Loin and Sliced Little Tunny.
• Dried Flying Fish.

Gourmet Ready-to-Eat Canned Dishes

Traditional recipes selected under strict quality standards. Learn more under Preserved food.

• Stewed Tuna with Onions.
• Tuna Preserved in Lard.
• Tuna with Red Peppers.
• Morrillo Cut with Peppers and Peas.
• Stewed Little Tunny with Onions.

Ready to Savor

Prepared bites crafted for tapas. See catalog in Ready to eat.

• Smoked Tuna & Cheese Skewers.
• Smoked Tuna.