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Jun 5, 2011 04:28 AM

someone who's been, please help

We tried to get in and couldn't so bought tins of fish at the Boqueria. Is there something they do or add to the fish (sauces, etc?) or do we just eat it straight?

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    1. re: SnackHappy

      Since the OP doesn't seem to want to help, I'll take a wild guess that they attempted going to Quimet i Quimet, Espinaler or any one of a number of places that serves canned seafood and wants to know what is the sauce they use.

      tsiblis, you can buy Espinaler sauce at gourmet shops and supermarkets. There are probably other brands, but once I bought the Espinaler sauce, I never looked back. It's great to poor on your canned seafood. I love it with razor clams, berberechos etc. You can also put it on fish, vegetables, whatever tickles your fancy.

      Hope this helps.

      1. re: SnackHappy

        If you hear from the OP again, it'll be a first.

        1. re: Parigi

          did I get to be the first at something? Who are you all, and why do you know everything I don't?

        2. re: SnackHappy

          Thank you. I don't know if the quality of the canned fish we bought (in a store near the boqueria) will match that of Quimet, but I'm hoping we'll pull something off. Thanks for being so prescient & helpful.

          1. re: tsiblis

            If you can't find it locally, the Ca L'Espinaler sauce can be bought online and shipped worldwide.


            1. re: SnackHappy


              I am forever in your debt. Moltes gracies.

              PS. I hate playing 20 questions, especially when there's no prize. Glad I opted out on this one.

                1. re: tsiblis

                  I believe the generic term is salsa aperitivo. It's made with white wine vinegar, pimentón and a proprietary blend of spices.

        3. huh ?

          Well, depending on what is in the can, you can just put the fish on a toast drizzle with olive oil, a bit of lemon and parlsey an eat that; or if it's tuna (for exmaple), you can add it to a simple green beans salad...

          Good quality fish tins in Spain do not need much preparation, most of the time they are serve just like that!

          1. Are you saying you went to the market in Barcelona and bought tins whose content you are not sure of? Let's start with this: what does it say on the tins?

            nd could you explain where you tried to get in but couldn't and where you bought the tins without getting in wherever? And "someone who's been" means? Most of us have been to the Boqueria but cannot guess at what you bought, based on the enigmatic info you provide.

            Btw, we at the France board are eagerly waiting for your report back after you asked us to share info with you in April.

            4 Replies
            1. re: Parigi

              oops, what would I be responding to on the French board, but I'm sure you've got the right person as we just returned from Barcelona and Paris. Yes, it was Quimet et Quimet I was asking about, but somehow the restaurant's name got lost.

              To repay those who are helping, I would recommend Cerveceria Cataluna along with Ciutad Contal in Barcelona. And in Paris, we loved Spring, bistro Paul Bert and Auberge Pyrenees Cevennes. Have I redeemed myself?

              Can I get this sauce in NYC?

              1. re: tsiblis

                I've never seen Espinaler sauce in New York. Very easy to find in Barcelona, though.

                What brand of seafood did you buy?

                I imagine people here would like to hear why you liked those particular restaurants. Just a list of the names is not terribly useful.

                1. re: erica

                  Hi Erica,

                  I'm sorry you all feel short-changed, but I do mosaic art and have some pieces that have been commissioned so no time to play. If I get caught up, I'll try to reciprocate. Meanwhile. I'd be happy to have you look at my web site ( and you'll understand what's taking all my time. Thanks mucho.

                  1. re: erica

                    You've all been so helpful and maybe now you'll understand my issue. I bought Roland Almejitas Humadas (smoked baby clams), Pay Pay Mejilones en Escabeche (picture looks like musself), Pay Pay Berberechos (Elaborado en las Rias Gallegas al natural) and Orbe Nvajas Al Natural (razor shells in brine). Also got a tin of sardines and one of pickled mussels. Do I want the ca l'espinalea sauce for these? Quimet & Quimet was crowded so this was the back-up as I wanted to see what's the deal with tinned fish. Ideas?

                    Tell me which restaurants you want more detailed reports on and I'll try to do that. Ciutat Contal and its partner, Cerveceria Catalana (same food, more contemporary setting) have excellent tapas. Can't miss on the french fries with some kind of sauce and fried eggs mixed in. Wasn't thrilled with Tavera Catalunya, where had an ok paella. Place is too expensive and not so fabulous. Am I supposed to go back to the French board? Ok, I will. I'm behold to you all.