La Chanca: the fishing crafts of Barbate

Barbate treasure´s were discovered thousands of years ago by Phoenicians and Romans. The coasts of this national jewell are full of tuna, melvas, anchovies, mackerel… A wide range of high-quality products that lived its splendor years in the 50’s and 60’s. Decades later. La Chanca, with José Luis as chief, has not only maintained the business but also has tripled its incomes and doubled its workforce. Above all, they are focus on quality raw materials, artisanal processes and respect for the environment. We talk about their preserves, smoked and salted products.

How did the company start?

The company as SALPESCA, started in 1988 but originally was in the late 50s and early 60s, when my grandfather and his children started working with salted fish because they were products linked to the area. My grandfather started with small seasonal productions in the months of April, May and June. Over the years, fish was frozen and in the 80´s the processes became industrialized. At first we work the salting and then the mojama. We were consolidating and at the beginning of the 90´s with the third family generation, we diversified production and started the production of canned fish and smoked products. In 2006 we built a new factory and since then, we have had more significant growth.

We are from Barbate, we know the area and we carry the name on our products with pride to spread the tradition that was already produced with the Phoenicians thousands of years ago.

What is Barbate like? Why is it such a popular area?

Barbate is in a privileged environment, between the Bay of Cádiz and the Bay of Algeciras. In addition to a natural environment, we are very close the Natural Park of La Breña and the Marismas of Barbate, with pine forests and impressive cliffs… and here in this area the traps were installed since Phoenician times that already fished tuna, then the Romans and later, during the Duchy of Medina Sidonia. Currently there are only 4 areas of artisanal traps: Barbate, Conil, Zahara and Tarifa.

Barbate is also known because in the 50s it had a very important inshore fishing fleet and was one of the main ports in Spain. In these years, around this industry, were many salting companies arose and preserves of which only we are left.

You work canned, smoked, salted, tuna .. What do you recommend to someone who wants to try your products for the first time?

Four products: the mojama, the tuna and cheese flags, the canutera melva and the tuna ventresca. I am convinced that anyone who dares to try them will want to continue trying others.

Speaking of tuna: it is one of the star products, what is special about it?

The product quality. Bluefin tuna passes through the Strait of Gibraltar, migrating to the Mediterranean to spawn and passes through our coasts with an optimal level of fat. The process is very artisan, we do not add any preservative or coloring. Everything is natural. Only in the mojama we have to add a little sea salt. We have the Protected Geographical Indication of Mojama de Barbate, recognized by the European Union and granted to fishing products with a series of very demanding conditions to be met. This is a guarantee of quality when buying our products.

At a national level, Barbate has a reputation and prestige but at an international level, perhaps it is not so well known. In which European markets would you like to be?

It is true that at the national level it is easier because there is more fish consumption than in other European countries. Outside it is more difficult for us because the tradition of consumption of canned or salted is very little. Normally we address the Spanish public that is living abroad such as in France, Belgium or Germany. Our target markets are those with more purchasing power and where there is a Spanish colony.

Looking ahead to the next few months, do you plan to launch a new product?

Every year we try to come up with something new. Last year we launched pickled tuna, with a new format. We always think of something new and we have in mind to make a new type of pâté but we are still doing tests.

What encouraged you to join Spainery?

We saw the possibility of reaching international markets more easily and also, you make consolidated shipments. And the companies that are also part of the platform — wineries, cheese factories … — and complement us very well: our clients outside of Spain seek precisely to be able to make a groupage with different products. That is our handicap, being able to send small orders without large shipping costs. Customers have the complete offer in the same purchase.

Here you can find La Chanca products