Canned fish have a very important role in Spanish cuisine. Indeed, we can take the examples of melva and tuna.
Melvas, auxides in French, are fished around the Strait of Gibraltar. Its taste is more pronounced than tuna and its flesh is thicker. Canned melva is used in salads, with grilled peppers and onions. They can also replace tuna in the famous salmorejo cordobés.
There are two types of melva, the traditional melva and the so-called canutera melva. The important distinction is the weight and color of the nets. The traditional melva can reach 50cm long and a weight of 1.5 kilos. While the melva called canutera will not weigh more than 600g.
Tuna remains a canned fish widely used in Spain.
As in France, it is also used in salads, but also for hot dishes, such as tuna empañada. For this dish it will be mixed with peppers and tomato frito. All these ingredients placed between two pasta cooked oven, will then be enjoyed at room temperature.
Tuna with olive oil remains the most used canned in Spain because it has more taste than natural tuna.
