Conservas, the Spanish habit of putting the best of the catch into a tin. Palacio de Oriente leads: white tuna in olive oil, bonito solid pack in tomato, mussels escabeche, octopus in garlic sauce, squid stuffed in its own ink, bacalao a la vizcaína.
Miau white tuna loins come at 7 oz, single or two-pack, for plates where the fish is the point.
Conchita adds fritada de bonito and giant calamari in garlic sauce. Iberia's baby eels in olive oil finish it. Most of this lands in a 4 oz tin.
