Bernardo Ortiz de Zárate started his preserve business in 1891, however the brine pickling plant managed by his wife, Petra Aréchaga Nafarrate, had existed since her grandfather Lázaro’s times, in 1830.

Ever since Conservas Ortiz was established in the Basque port of Ondarroa, it has been committed to the preparation of the highest quality canned seafood. Today, 5 generations on, Ortiz still employs exclusively artisanal methods, making sure that the art of fishing, the origin and the freshness of the fish are preserved.

The high quality of our products is internationally acknowledged and Ortiz products are present in over 50 countries across 5 continents.

Conservas Ortiz owns and manages several production plants in the Northern Coast of Spain, all of them very close to the main fishing ports of the Bay of Biscay (Cantabrian Sea) in order to ensure the best quality of the fish. Due to the specific weather conditions, water temperature and marine resources, the Cantabrian Sea is considered to be one of the best fishing spots worldwide where many species can be found at their best. Among these species we find the internationally renowned anchovies and bonito del norte (white tuna).

Ortiz still employs exclusively artisanal methods to ensure that the art of fishing, the origin and the freshness of the fish are preserved

Ondarroa and Zumaia is where the bonito del norte (white tuna) is prepared. Ortiz white tuna is fished during the summertime using artisanal techniques, such as pole & line fishing. It is then prepared in the traditional manner, always striving for exceptional quality, with a soft texture and an exquisite taste.

At Ortiz we carefully select, clean and preserve the white tuna belly fillets (ventresca). This part of the tuna is processed separately by the hands of experts which have been with the company for decades. It is considered a delicacy, as it contains large amounts of natural and healthy oils. Many renowned international chefs use this exclusive product from Ortiz in their dishes.

Ortiz anchovies are fished in springtime and are always prepared fresh in order to maintain their flavour. As soon as the fish arrives at our premises it is graded and then separated according to the final product: whether salted anchovies or marinated white anchovies.

Brown anchovy fillets are first aged in saltwater barrels for at least 6 months. Once the anchovies are properly preserved, they are either packaged whole in saltwater or hand sliced one by one and packaged in olive oil on our premises in Lekeitio or San Vicente de la Barquera in Cantabria.

Alternatively anchovies can also be marinated in vinegar for a few hours upon arrival from the port, and then packed in olive oil. This is what at Ortiz we call boquerones: white anchovies with a very fresh and mild flavour and a delicate yet firm texture. It is an extremely fresh product that we air freight to many destinations worldwide.