We embark on the conquest of the sea
Our journey to conserve the sea began in the Atlantic waters of the coast of Galicia. We dive into the underwater forests to understand them and to ensure that the seaweeds take their place in the daily meal.
The study and divulgation of the organoleptic qualities of the seaweeds were and continue to be our objetive.
Rosa Mirás and Antonio Muiños
Family project with sea views
This expanding small company also devotes space and time to elaborate other sea products from Galicia, including delicacies such as sea urchin roe, monkfish liver, whose taste and texture are highly praised by experts, mussels with seaweed, seaweed teas, seaweed pasta, tapas and other products containing all the taste and richness of the Atlantic.
Xandra y Antón, second generation
Sunlight and beaten waters,
the secret of
Products by Porto-Muiños: of course, vegan, vegetarian and organic
In many of our products you will find the V-Lavel quality seal, which internationally identifies vegan and vegetarian products. You will also see the European Organic Certification seals, which guarantee that we have produced them in an friendly environment and free of chemical components or processes.
Regulated and sustainable hand harvesting with underwater dives in authorized areas
The Galician sea is very fertile. The confluence of the Atlantic Ocean with the Cantabrian Sea creates a marine system of unique wealth. The marine strip that pass trough Galicia is the richest in the world in marine flora due to its sunny hours. We take care of the sea and take care of our underwater garden, because we know that the sea is our source of life and the future of planet.
We feel like fish in the water but with our feet on the ground.
Grow and learn
Innovating is a process. It is observe to inform our brain. It is break rules to create. It is link dispersed things. It is evolve to generate new ideas. Innovating is grow and have fun, is find the unexpected. Innovating is our way of feel the sea and life.
R+D+I by Porto-Muiños
RESERCH, DEVELOPMENT AND INNOVATION