Saviez-vous que...?

...That the “Grandes Hoteles” brand comes from the original name given to one of its most popular products? (anglaise)

For example, our mussels were known as “mussels from rocky depths”, or sardines were known as "sardines from grands hôtels” because the best mussels were served by the most elegant hotels on the French coast. The sardine was the most important family of products and this is why the last part of “the sardines from Grands Hotels” has been kept. Years later this name was translated into Spanish, to become “Grandes Hoteles” which has been kept as our brand name.

...That the Galician River mussels are cultivated on floating rafts? (anglaise)

The traditional method of producing mussels in Galicia is on floating rafts. Using this system, the mussel seed is placed on ropes that are usually between 19 and 22 meters in length and hang from floating platforms in rias , where they remain completely submerged until they reach their commercial weight. Around 10 to 12 months later, during the summer of the second year, the mussel can reach up to 7cm in length. Each platform can carry 400 to 500 ropes, producing an average of 45/50 metric tons per year. Before they are eaten fresh, the mussels are taken to a purification plant which ensures they are ready for eating.

...That before tinning other traditional methods were used to preserve foods? (anglaise)

Some of the methods used to preserve the foods used in everyday life was to keep foodstuffs in dark, dry places, coating fruit and vegetables in protective substances such as sugar, using vinegar for pulses and fruits, or fat, oil, clay, honey, ice etc... Smoking and salting processes were also used.

...Jose Colin was the first Spaniard to see that there was a profit to be made in this new preserving invention? (anglaise)

Jose Colin set up a factory in Nantes in 1820 to produce and bottle fried sardines preserved in oil. He bottled over 10,000 units a day which made Nantes-style bottling well-known until the 20th century. The factory in Nantes was converted into a museum by Amieux, but the house was destroyed in 1943 in an aerial bombing during the Second World War.

...Tinned foods were invented centuries ago to solve people's most troublesome food problems? (anglaise)

When people began to make long, extensive expeditions by boat, mariners were affected by an illness known as scurvy. This illness almost ruined explorer’s plans and was a cause of worry to doctors of those times who tried to find a solution. The idea came from a French chef who found the definitive solution by bottling food in tins.

During the XIX century, Napoleon Bonaparte was on campaign in Russia when a famine decimated his troops because of the difficulty in transporting supplies to such remote areas. This led Napoléon to offer a 12,000 Franc reward to anyone who could find “a method of keeping foodstuffs in good condition for a long time”.

In 1795, the French inventor Nicolas François Appert began work on solving the problem. He knew that the Italian biologist Lazzaro Spallanzani had proven that meat did not decompose if it was boiled for a time and then kept hermetically sealed. In 1803 Appert discovered a way of applying this principle on a large scale by heating meat and vegetables and then keeping them hermetically sealed in metal or glass containers. His system was the beginning of the tinning industry. He received the 12,000 franc reward and the title “Benefactor of Humanity”.

Later it was discovered that steam was more effective than boiling water for sterilisation. In 1810 Jose Casado patented the tin can as a substitute for glass. This gave preserved products a greater resistance and stopped light entering that would damage the vitamin content.

...There are no preservatives in our tinned products? (anglaise)

This is thanks to the heat sterilisation process. Once the tin of fish or shellfish has been hermetically sealed, it is heated to a high temperature for a specific time to ensure that any germs or microorganisms are destroyed. This process preserves the biological value of the fish and shellfish that we produce.

...That the preservation method we use is completely safe? (anglaise)

It is a healthy, sterile product that preserves all the nutritional values of the product with a complete traceability guarantee. The product can also be kept at room temperature, which saves energy. Our tinned products can last for several years and we have different sizes available to cater for all requirements. Furthermore, our tins are completely ecologically friendly as they are 100% recyclable.

...The first preserved products were bottled in glass jars? (anglaise)

The tin as we know it today was invented by an Englishman, Peter Durand, who patented it in 1810.

...OMEGA-3 is essential for the body and can only be absorbed as part of a regular diet? (anglaise)

100 grams of mackerel contains 275% more Omega-3 than an artificially enriched foodstuff. What better way to consume Omega-3!