La Brújula Sardinas Guisadas (Fried Sardines in Sauce) “Xoubas” No. 35


Sardines in Galicia are known as “sardinas”, “parrochas”, and “xoubas”, depending on the size. Xoubas, or xoubiñas are the smallest ones.

“Guisadas” means cooked, and implies cooked with a blend of homemade tomato sauce, green or red peppers, and onion.

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.

La Brújula sardines are fished in the plankton rich water of the coast of Galicia between June and October, and are processed immediately.

130g tin

Pictured in its own sauce with fresh parsley.

In stock


Ingredients: Sardines (Sardina pilchardus), olive oil, tomato, onion, red pepper, wine, flour, spices, salt.


  1. Derrek Chu (verified owner)

    If you’ve made it to this page and are at least somewhat interested in trying these, I would urge you do so! Yes, the price is on the upper end for sardines, but I think La Brujula sardines are some of the very best and the accompanying sauce makes this tin quite unique and worth trying!

    The actual sardines are breaded and fried before being stewed in the sauce. Not sure if the actual sardines are firm, or if the process of breading and frying them firms them up. But either way, they were not dry by any means and were perfectly balanced in terms of both texture and flavor. Fishy and salty, but only enough so to highlight the most enjoyable qualities of sardines.

    The sauce is not like the typical tomato sauce that you find in other cans. It is more a chunky stew with visible pieces of onions and bell peppers. Ramon Pena might be the only other producer with an equivalent product offering (available in both their Silver and Gold lines). Flavor-wise, the sauce is exquisite! Slightly sweet, acidic, and salty, but balanced. It’s not too oily, and you can really taste the vegetables that are present and that were used to make it. Needless to say, it should not be wasted, and I would recommend both heating the can and consuming it with a warm starch (rice, pasta, toasted bread, etc.).

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