Considered by chefs and gourmands as the source for many of the finest and rarest seafood on the planet, Galicia’s coastal women are the stars of the fishing industry due to their broad involvement, from catch to final sale.

“Working with people and that every day is different. You can never predict what will happen, so you have to improvise, which I love.”

If ever there was a dish to convince conserva-phobes that these preserved tinned products are the real deal, it’s Navajas & Esparragos Blancos at Porto, a recent Michelin-star recipient.

In Porto’s Atrium, just beyond the wood-burning grill, you’ll see the two beautiful glass-and-stainless steel cabinets perched on the counter. Take a closer look and you’ll see whole turbot and John Dory hanging next to seafood sausages and tuna belly wrapped in seaweed.