Authenticity
piece by piece
Excellence is our guiding light. Each product, each design, seeks its exact point. Trust is won only when the bar is raised beyond the ordinary. That is why we select with rigor and exigency every seafood and fish we can, and surround ourselves with a team that shares the same ambition: to turn quality into a memorable experience.
OUR
History
Tides
and memory
Bongarth was born in the Rías Baixas, in Galicia, where the sea is lived and admired. We grew up to the rhythm of its tides. On its coast we found experiences and adventure, we made friends, we learned respect for nature and we enjoyed the family.
Since we were children, our father instilled in us this love for the sea. We enjoyed its beaches and rocks, its piers, its waves, its fishing... We are always grateful for each and every moment that these waters offer us.
Today, as a tribute to my father, to everything we have experienced, to the ocean that has given us so much and to the people who work it with dignity and sacrifice, we have created Bongarth: the culinary and artistic expression of everything that the Atlantic has forged in us.
Ángel Bonet.
Philosophy
of work
We seek perfection without shortcuts. From the optimum moment of capture to the sealing of the can, each process passes through the expert judgment of our team, heirs to a centuries-old craft. The pieces are cleaned and sorted one by one, with precision and pause. Strict controls and expertise ensure that no detail is lost. When you open the can, you recognize the flavor and also the patience of those who have made it possible.
Commitment to the sea
Those who live from the ocean must take care of it. We respect campaigns, quotas and closed seasons; we cooperate with shellfish gatherers and fishermen who preserve ancient knowledge; and we choose processes that preserve the biodiversity of the estuaries. Each can celebrates the seafaring culture and ensures that this legacy is passed on intact to those who come after us.
SARDINES
do xeito de Rianxo
Captured
at dawn,
one at a time
In the early morning of the Arousa estuary, small boats from Rianxo spread the xeito: a light net, without weights or chains, designed to respect life underwater.
The maneuver is brief and silent. The sardines enter through the mouth of the net and are barely embraced; they are not crowded or stressed. The net is hoisted with the same care with which it was launched, and the fish arrives on board still shiny, with no bumps or lost scales.
We select only the small size - the "sardinilla" - and, once on land, the "Pesca de Rías" certification guarantees its origin and responsible capture. After a short brine, cleaning and cutting by hand, and a gentle steaming that fixes the texture, each piece is lined up by hand in the can, like a perfect fan. A drizzle of extra virgin olive oil seals in the freshness and enhances the Atlantic flavor that only this centuries-old art knows how to preserve.
MUSSELS
of Galicia DOP
The fruit suspended from the trays
In the Rías Baixas, hundreds of rafts float like marine orchards. From them hang ropes that shelter the mussels that feed on the richest phytoplankton in the Atlantic. Each specimen grows at its own pace, protected from sediments and in a natural environment.
When it reaches its optimum point, the rope is hoisted and the mollusks reach the ship alive. Only the native species Mytilus galloprovincialis is accepted and only the quality and size required by the Protected Designation of Origin Mussels of Galicia, our seal of identity that guarantees quality and certified origin.
Once in production, the mussels are lightly fried in olive oil to seal and enhance their texture. Afterwards, expert hands remove the byssus or "beards" and classify them piece by piece to place them in the can. A soft marinade covers the whole and each package is sterilized to guarantee maximum quality at the time of consumption.
The result is pure Atlantic in miniature: intense and attractive color, unmistakable aroma of the sea, tasty flavor, firm flesh... These are some of the characteristics that differentiate the Galician Mussel from others and make it a unique and unrepeatable food.
ZAMBURIÑAS
stewed in natural sauce
The small jewel of the Arousa Estuary
Between November and December, when the waters cool down and the zamburiña thickens its muscle, the artisanal boats of Cambados and Carril launch the bou de vara or the traditional trail.
The scallops arrive at the fish market a few hours later, where we choose only those of the best caliber and quality. Once in production, the scallops are steamed and each individual is carefully cleaned.
Only perfect-caliber scallops advance to canning. Once they are ready to hand, we cover them with a warm stew of olive oil, tomato, onion, red bell pepper, wine, salt and mild spices: Galician recipe for homemade bottom.
Closing, batching and sterilization culminate the process under strict time and temperature control, to seal aromas and guarantee safety.
