SMALL SARDINES IN EXTRA VIRGIN OLIVE OIL
ORIGIN RIAS GALEGAS, SPAIN
These small sardines, caught in the Ría de Arousa, in the Rías Galegas region, are a real delicacy.
ORIGIN
FISHING
CAPTURED IN
PRODUCED FROM & PACKED
Our small sardines from Rianxo are prepared with fresh fish using artisanal practices and only with the addition of extra virgin olive oil. They are left to "mature" for at least six months before being made available for sale, in order to further enhance their flavour and texture.
They are a true delicacy that will surprise even the most discerning palates.
Sardines (fish)(Sardina Pilchardus), extra virgin olive oil (15.4%) and salt.
Natural product, without preservatives or additives. Source of protein and Omega-3 (2.9 g/100g)
Allergens: Fish.
NUTRITIONAL INFORMATION (per 100 g of drained product)
- Energy: 1315 kJ / 318 Kcal
- Lipids: 27 g * of which saturated: 5.7 g
- Carbohydrates: 0.6 g * of which sugars: 0.6 g
- Proteins: 18 g
- Salt: 0.51 g
To be enjoyed on the day of opening. Refrigerate in a closed container for 2 days if not consumed completely.
Store in a cool, dry place.
RIAS
GALEGAS
The secret of these small sardines from Rianxo lies in their flavour.
Rianxo is a beautiful village in the northern part of the Arousa estuary, with a maritime tradition that spans generations. Located in the largest of the Galician estuaries, known as “Rias,” this village is a key reference point for sardine fishing using the traditional “Xeito” technique. Only a very small quantity of sardines is caught through this method, which is certified by both "Pesca de Rias" and "Pesca do Xeito."
The “Xeito” fishing method, especially notable in the Rianxo area, is a very ancient and highly selective fishing technique that results in very little bycatch. One of its main characteristics is that the small sardines are removed from the net one by one, allowing the fish to be carefully
selected and caught in good condition. This is particularly important for the small sardines, which are more delicate than larger ones. “It takes quite a bit of work to untangle them; they need to be handled carefully and gently, or else they fall apart”, says a local fisherman.