Preserves of Bermeo Speaking of Bermeo is to talk about cuisine, that cuisine is closely linked to the Basque Country with large Michelin stars and with a deep-rooted land of conserveros and fishermen. The town of Bermeo has had for decades the largest fishing fleet in coastal Spain, that position along with its location have made this town a combination almost majestically between the sea and the art of the preserves. It was not until the TWENTIETH century when the town of Bermeo was released full-time to the fishing bocarte bonito and north, being in this way when the canning industry was born or grew up, because until the moment, everything that was made was done in a way humble in the houses. Conservas Zallo of Bermeo Zallo arises in 1926 and, since that time, has managed to stay among the top of their field over time, and this has been due in part to the tremendous loyalty of its customers, who rely on the excellence of their products. Shop around for Bermeo is smell their tinned tuna and anchovies, you can visit the fabria up close and observe the expert hands who with great skill can carefully preserves and semi-preserves almost on natural. Her great attitude, Zallo has a great presence in the foreign market; in fact, it is common to see their representatives at the fairs of power more important to the national and international level, especially in Europe and the united States. Conservas Serrats of Bermeo Conservas Serrats was born of the love of the their first founder Jose Serrats for the best anchovies in the world, the anchovies from the Cantabrico. In its beginning, Conservas Serrats was in l'escala, but this love for the best product made for a year to move to Bermeo to build a factory next to the sea. 125 years of history is behind this canning Bermeo, where she cares for and treats the product to offer the maximum quality to the customer. Today Serrats is composed of a group of companies that range from drying of Cod, fishing boats, stores and distribution. Canned Arroyabe of Bermeo Canned Arroyabe starts his walk back in the NINETEENTH century, when its founder, Rufino Arroyabe, which at that time was sold fresh fish from the Cantabrico as could be anchovies, bonito del norte or tuna, was on the route from Bermeo to the center of Spain, having to use ingenuity to keep cool this fish with ice. Already by the year 1898 he decided to build a canning factory Arroyabe and combine it with a wine bar, which was also part of the barter and business of that time with the plateau. Keeping salted and pickled the whole genre began marketing to the largest of the preserves. It currently holds Arroyabe is a large factory that covers all channels of distribution.