The origin of canned food dates back to the Napoleonic wars. In the XIX century, Napoleon Bonaparte was on a Russian campaign when a famine threatened his troops. The difficulty of getting food caused Napoleon to offer a reward of 12,000 francs to anyone who “found a method of keeping food in good condition for a long time”. In 1803, Nicolás Appert, a French researcher, was able to preserve food by heat in hermetically sealed containers, thus obtaining the reward.
During the war the need for food preserves increased exponentially. History states that Spain’s first encounter with canning fish arrived in 1940, in the form of a French shipwreck off the coast of Finisterre in Galicia. In the north of Spain, they had already developed preservation techniques, like salting and smoking, but it was from that fabled event, where the first fish canning technique was identified and led to a factory being created. With time, the Spanish industry produced Europe’s first canned food products.