Conservas.

When it comes to seafood, Spain has a tradition of saving the best for later. Grab a toothpick and go to town on these tins of treasure.

1 EMILIA TUNA BELLY IN OLIVE OIL

Take packed lunch up a level by tossing a slice or seven of this pretty, pale and lovely tuna belly into a Niçoise-style salad. MoVida’s Frank Camorra gives it top marks for juiciness, texture and purity of flavour. $14.50 for 180gm. alimentaria.com.au

2 NARDÍN SMOKED ANCHOVIES IN OLIVE OIL

Anchovies fished from the Cantabrian Sea are held in the highest regard, and these fillets, which count Sydney’s Continental Deli among their fans, are a prime example of why. Lightly cold-smoked over beechwood, they’re an umami joyride that keep the quality of the fish front and centre. Good luck stopping at just one. $18.50 for 100gm. gourmetlife.com.au

3 ORTIZ SARDINES IN OLIVE OIL

These exceptionally plump sardines come with heads and tails removed, but silver skin and brittle bones still neatly intact. Rich and meaty, they’re made for topping slices of grilled sourdough, or for tossing through pasta, Sicilian-style, with fennel, sultanas, pine nuts and breadcrumbs. $10.95 for 140gm. simonjohnson.com

4 ESPINALER PREMIUM COCKLES IN BRINE

The whole picnic will marvel at the neat rows of curls that poke out from a pool of brine on cracking the lid of these cockles. Diehard seafood lovers in particular will appreciate the cockles’ clean, oceanic taste and chew. A blaze of briny glory. $43.60 for 118gm. Nomad

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5 RAMÓN PEÑA OCTOPUS IN OLIVE OIL

Cast away any fears of cooking octopus. These tentacles are poached in seawater and have that firm-tender ratio just right. For a Galician touch, add a sprinkle of smoked paprika for an extra kick, and enjoy with a generous pour of albariño. $26.50 for 130gm. gourmetlife.com.au