A small table can tell the story of a coastline A Spanish tinned seafood tasting can travel from Santoña to the Galician rías without turning on the stove. Its value does not depend on opening many tins, but on building a sequence that makes sense: begin with clean, delicate flavours, move towards oily fish and finish with pickles or expressive sauces. Every product needs room to reveal its texture, covering liquid and the producer’s craft. For six people, five or six well-chosen references make a generous tasting when served with bread and a drink. Made in Spain Gourmet brings together anchovies, bonito, sardines, mussels, razor clams, octopus and other specialities that turn an aperitif into a conversation about origin, season and preserving traditions. The aim is attentive pleasure, not a display of quantity.