The family business Pescaderías Coruñesas has built great prestige over the years to become a synonym of high quality. Since its founding in 1911, there are already 4 generations that have managed it, taking it to the top of the gastronomic scene specializing in fish and shellfish.
The key to this rise is undoubtedly the good work of its managers who, decade after decade, have known how to adapt to the times and open up to new markets, thus attracting more and more new clients as well as select and exclusive ones.
Today, in addition to maintaining the essence of the company in terms of product distribution, the firm has 3 luxury restaurants where dishes made with top-quality seafood are offered. His last step has been the creation of a catering that offers the possibility of serving himself in an incredible estate where large events can be held.
The history of Pescaderías Coruñesas
humble beginnings
The company began its journey at the hands of Manuel Jové and Luis Lamigueiro, who created it with the aim of dedicating themselves to fishing and selling their products. In 5 years they were already enjoying great success and their products were beginning to be in demand not only in the north of the country, but especially in Madrid, for which reason they moved their headquarters to the capital.
When they started, the company had only 4 boats to fish, but its creators were very smart and knew how to get their products out, investing in warehouses, cars and trucks for distribution throughout the country. In addition, the benefits allowed them to create a salting factory.
The partners created the company with 200,000 pesetas of the time and in 1923 its capital was already 10 million pesetas. Such was its name that the then King Alfonso XIII attended the official inauguration of the Madrid headquarters.
horizontal growth
With the profits that were being generated, the company began to invest in the acquisition of more fishing boats, as well as refrigerated trucks for distribution. One of his managers was Evaristo García, who started out as an employee in one of the fishmongers and his business vision soon made him rise and expand the business. This is how Pescaderías Coruñesas became the most important fish and shellfish distribution company in Spain in 1960. In addition, it was already beginning to export to the foreign market as well.
Proof of the success achieved was the transfer of the business to a new headquarters in the capital that had no less than 2,500 square meters. There they not only had a store to sell the fish, but also huge warehouses, refrigerators and even nurseries.
New technologies
When the fourth generation arrived at the head of the company in the year 2000, new technologies began to be incorporated into the business, without ever losing sight of the essence of its origin and tradition. In addition to the technological advances incorporated into the process and maintenance of the fish, the managers launched a web page that registered thousands and then millions of visits. That is why in 2011 they began, almost in a pioneering way at that time, with the online sale of their products, considerably increasing their profits.
Incorporation into the world of restoration
Another of the keys to the success of Pescaderías Coruñesas is its foray into new fields and markets. In this sense, in 1975 the company bought the El Pescador restaurant and began to run it with notable success. In the 1980s, it acquired a second O’Pazo restaurant and in 2011 they opened the prestigious family restaurant Filandón, to which a catering business has now been added.
Without a doubt, Pescaderías Coruñesas is a self-made business, which has known how to take advantage of the opportunities that the market has offered in each era, adapting to changing times.
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