La Curiosa: A Little Curiosity, a Lot of Flavour

A little curiosity is a useful thing to bring to the table. It might lead you from a familiar salmon tin to a gently smoked preparation in olive oil, or from classic tuna to delicate ventresca with curry. La Curiosa makes that exploration particularly enjoyable: expressive flavours, beautifully presented seafood and a playful eye for design.

In this instalment of the Tinmonger producer series, we meet the people and ideas behind La Curiosa, then open six very different tins from our selection.

A passion that began at the family table

Founder Cristóbal Fernández grew up with conservas at home. His mother spent more than fifteen years working in a cannery; after his studies, he spent a year working in one himself. That experience developed into a business with an appetite for bringing fresh ideas to the world of preserved seafood.

La Curiosa describes production around Galicia’s Ría de Arousa, with careful seafood selection and packing by hand. The brand also gives design a prominent place: illustrator María José Fernández created its series of historical year illustrations. There is care in the presentation as well as what goes inside.

Why we enjoy La Curiosa

For us, the pleasure is in the range of flavours. You can put a familiar preparation next to something unexpected and see which you prefer. Curry, chilli and smoke each take the tasting in a different direction, while the seafood remains the reason to open the tin.

This is also a wonderfully forgiving way to entertain. Choose a few contrasting tins, add bread and something fresh, and you have the beginnings of a generous table. There is no elaborate recipe to get right, and everyone can discover their own favourite.

Six tins to spark your curiosity

1. Tuna Belly with Curry

Keep the flakes generous when lifting them from the tin. For a simple lunch, spoon the tuna and its curry sauce over a small bowl of rice, then add cucumber or sliced radishes for crunch. A few coriander leaves are welcome if you have them. Taste the sauce before adding any further seasoning.

Explore La Curiosa Tuna Belly with Curry →

2. Mackerel with Curry & Chilli

This is an easy route into La Curiosa’s more adventurous side. Try the fillets on thick toast, or alongside boiled potatoes and a green salad. Keep the accompaniments fairly plain so you can taste the curry and chilli clearly. It is also a useful tin to build a quick lunch around.

Explore La Curiosa Mackerel with Curry & Chilli →

3. Spicy Garlic Mussels

Put these in the middle of the table with crusty bread and small forks. Their garlicky preparation suits a tapas spread, and a crisp salad gives a fresh contrast. If you prefer them warm, transfer the contents to a small saucepan and heat gently, keeping the sauce with the mussels.

Explore La Curiosa Spicy Garlic Mussels →

4. Smoked Salmon in Olive Oil

La Curiosa’s Norwegian salmon brings tender texture and gentle smoke to the tasting. Try it on warm toast with a little crème fraîche, a few capers and chopped dill. For a lighter plate, serve with cucumber ribbons and crisp radishes. Lift the pieces carefully from the tin to preserve their soft texture.

Explore La Curiosa Smoked Salmon in Olive Oil →

5. Smoked Oysters

These are an appealing choice for a slower tasting. Set out plain crackers, lemon wedges and a little sliced cucumber, then try an oyster before adding anything. The smoke brings another dimension to the table. A small portion can be plenty when you are opening several different tins.

Explore La Curiosa Smoked Oysters →

6. Smoked White Tuna Belly

Ventresca is the belly cut, prized for its delicate layers. This smoked preparation makes a particularly good contrast to the curry version. Lift the pieces carefully onto a small plate and serve with warm toast. A few pickles alongside give you a sharper bite between mouthfuls.

Explore La Curiosa Smoked White Tuna Belly →

Build a tasting, one tin at a time

For two people, choose two or three tins and make the accompaniments part of the meal. Try the smoked salmon, spicy garlic mussels and curry tuna belly for a spread with clear contrasts. If you are particularly curious about sauces, compare the curry tuna belly and curry-and-chilli mackerel.

Give each preparation its own little dish so the oils and sauces stay separate. Put out warm bread, a bowl of plain potatoes or rice, and cucumber, radishes or lightly dressed leaves. Taste each tin on its own before building a larger bite. You may find that one needs nothing more than a fork.

For drinks, our serving suggestion is a crisp dry white wine, a dry cider, or sparkling water with lemon. Keep the flavours bright and the table relaxed. If warming a conserva, empty it into suitable cookware first and follow the label’s storage instructions after opening.

A gift with a little personality

A couple of contrasting tins makes a thoughtful present for someone who enjoys discovering food. Pair a familiar favourite with a flavour they might not choose for themselves, then add a handwritten serving suggestion. Curry ventresca with a note about warm rice; smoked oysters with good crackers. It gives the recipient an idea for an evening, as well as something delicious to open.

Explore the products linked above for current prices and availability. Continue the producer series with Los Peperetes: Small Tins, Long Evenings.

Producer background: La Curiosa’s official story. Producer photograph: La Curiosa. Product selection and serving suggestions by Tinmonger.