La Brújula Sardines in Olive Oil 3/4 Pieces No. 34


Origin: Galicia, Spain

Features: Hand filleted by local women in Galicia, Spain, La Brújula conservas are regarded as some of the finest preserved seafoods in the world. Their sardines are considered the best in class.

Tasting Notes: La Brújula sardines are fished in the plankton rich water of the coast of Galicia between June and October, and are processed immediately. They are hand packed into tins filled with olive oil and have a firm texture and a mild flavor.

Pictured on grilled sourdough with butter lettuce, gorgonzola, and red onion.

Recipe from Tin Fish Gourmet

Tin Fish Gourmet


In stock

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Ingredients: Sardines, olive oil, and salt.


  1. Mike Turpie (verified owner)

    My second serious attempt at sardines. Enjoyed in the NYTimes Cooking recipe Sardine Toasts with Tomato and Sweet Onion. The recipe was delicious, but given the fishiness that I smelled opening the tin, I think I needed all the other stuff to tone down the sardine flavor. This is not to say that these would not be great for an established sardine lover – but to me, this was not worth the price and not a convincing introduction to sardines. I have enjoyed boquerones and other non-cured white anchovies, as well as smoked sprats. I’ll try the spiced Nuri sardines that everyone loves next.

  2. jacob.harris.122 (verified owner)

    Like I said in my Nuri review(s): Compared to the (Brunswick) sprats I’m used to, these are much more firm and have more of a large-fish flavor than just smoke, oil, and salt. It reminds me of that sprat flavor I’m used to plus a hint of canned tuna flavor, and a hint of fresh fish. The oil is delicious, mild and rich. The flesh is tender but the fish stayed together while being pulled from the can, in which they were nicely arranged. I’m not sure these would be worth it to me over something like the Nuri, but I’m glad I tried them.

  3. jslaton009 (verified owner)

    I have to agree with the above comments, although the fish are delicious I’m not sure if they justify the cost.

    Four very plump, incredibly fresh looks sardines were tightly packed in a nice oil. The skin was flawless and shiny. The smell was a little more fish pungent than I expected, not in a bad way.

    The fish were firm and had a nice bite to them. The most notable flavor was “fresh”, they just taste like incredibly fresh sardines in a very neutral oil. I think they would be best in a lightly sauced pasta dish to help carry the spices or in a nice fresh salad where they can star.

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