Side by Sides: When Producers Offer Different Tiers, the Fried Sardines In Sauce Version

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.

Sardines stewed in tomato sauce. We love all of those words. Great straight from the tin, but also a great way to turn leftover rice or pasta into something fabulous. Also pretty incredible on toasted slices of a rustic bread.

115g (4.05 oz) tin

For best eating experience, we highly recommend gently warming these floured, fried and stewed small sardines before serving.

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.

Conservas Ramón Peña is a premier producer of fine canned seafood. Hand cleaned, prepared, and packed treasures from the Galician Rias, Atlantic Ocean, and Mediterranean Sea are aged in can to perfection. Eat these delicacies straight from the can or use to explore traditional Spanish seafood recipes.

130g tin

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.