HOW TO BOTTLE BONITO AT HOME, STEP BY STEP

Sunday June 2nd, 2024María

The Getaria fleet carries out four main campaigns throughout the year. Summer is the height of the tuna season and, traditionally, many local families gather at the fish markets in the port to bottle this recently-arrived tuna, so that they can enjoy it all year round. It is true that doing it at home requires time and dedication, but it is worth it, especially if the raw material is of excellent quality and we .

Visit of students from the Basque Culinary Center

Thursday May 9th, 2024María

We received a visit from the students of the Basque Culinary Center’s Master’s Degree. We are sure they enjoyed learning about the fishing tradition of anchovies and seeing how they are handmade by hand. We hope you had an enriching experience and that you will come back to visit us again soon. Thank you for your visit!

Savoring the Cantabrian Sea in Madrid!

Thursday April 18th, 2024María

MAISOR WILL BE PRESENT THIS YEAR AT THE “SALÓN GOURMETS” 2024 IN MADRID. We will be from April 22 to 25 at this 37th edition of the “Salón Gourmets”, at Ifema Madrid, promoting our Getaria artisan products. A meeting of professionals, national and international, from the sector gastronomic: restoration, hospitality, distribution, catering and specialized trade. +info: https://www.gourmets.net/salon-gourmets

The fishermen of Getaria start the new campaign

Monday March 4th, 2024María

The fishing season in the Cantabrian Sea begins with mackerel fishing. March is the best time for this because during the winter this fish remains on the seabed, and in February, after having acquired a high level of fat, it rises to the surface. The Getaria fleet is preparing for the mackerel (mackerel) campaign. In the next few days, as soon as the weather allows, we will see the boats out in search of .

Traditional fish soup recipe

Wednesday January 24th, 2024María

Try this delicious recipe! The traditional recipe for the famous fish soup of Basque cuisine, healthy and easy to prepare. And if you want to try it, find it in our store.

Txakolin Eguna, the festival of the new harvest of “Txakoli from Getaria”

Friday January 12th, 2024María

January 17, like every year, will be a great day in Getaria, and as they continue to say around here “San Anton, bixigua monton!”, reminding us that this fish that we eat today on specific dates was a long time ago, a everyday dish. Even then they would accompany the sea bream with txakoli, but after the creation of the Denomination of Getariako Txakolina Origin In the 90s, San Antón Day became Txakoli Day, .

Green Friday, committed to local commerce and artisanal brands

Wednesday November 8th, 2023María

The Green Friday celebration does not have a date marked on the calendar. The objective of Green Friday is to appeal to responsible and sustainable consumption throughout the year, not just during the Black Friday celebration. While it is true, the maximum visibility and diffusion of Green Friday occurs on the last Friday of November and as an alternative to Black Friday. On Green Friday we can participate by promoting responsible consumption and sustainable .

Recipe for MAISOR ventresca with piquillo peppers

Receta. Ventresca de bonito con pimientos de piquillo

Sunday June 4th, 2023María

“Artzape” magazine, a local publication in Getaria, asked us to share a recipe with its readers for its ‘Delicias del pueblo’ section and we sent them a simple but exquisite recipe, made with our MAISOR white tuna belly and piquillo peppers. We wanted to publish it here so that all our customers can enjoy it and make it at home to share with friends over a glass of Txakoli from Getaria. You can use .

Maisor has been featured in the German magazine Reiter desing.

Wednesday May 31st, 2023María

In the publication “reiter desing”, they explain his trip to the Basque Country where they discovered the crafts and culinary delights of the region. In the publication we talk about the manufacturing process of MAISOR anchovies, tradition and much more.

Visit of “chefs” from the city of Tours (Indre et Loire).

Friday March 10th, 2023María

This past February 21, a group of “chefs” from the city of Tours visited our workshop where they had the opportunity to prepare, side by side with our team, their own anchovies in oil. ” … pour vous adresser nos sincères remerciements, pour votre disponibilité, votre accueil, l’organisation et la générosité lors de la réception de notre groupe, sincères remerciements à vos collaboratrices pour leurs démonstrations, cordialement”. À bientôt, chers amis! ikusi arte!