THE FIRST LIGHTS OF RIANXO
The first lights of Rianxo and Cambados see the arte do xeito (the art of the sea) start: light netting, slow drifting, selective capture. No bumps, no crowds. Just the fish at the right moment.
We choose small size, clean and cut by hand, brief brining and a steam roasting that fixes the texture before covering each piece with olive oil. Certified by pescadeRías®: Galician artisanal origin, freshness and quality guaranteed.
ORIGIN
Arousa estuary, Galicia. Artisanal fleet of Rianxo and Cambados. Arte do xeito: light drift net, without contact with the bottom, which selects the fish by size and works it at its optimum moment. PescadeRías® certification, a guarantee of artisanal origin and quality.
PROCESS
The catch is landed at dawn. They are sorted by size, subjected to a short brine and cleaned and cut by hand. A steam roasting sets the texture before each piece is manually lined up in the can. Olive oil is added as a final coating before sealing, batching and sterilization.
TASTING NOTES AND PAIRING
Delicate texture, clean taste and natural presence of the fish. The olive oil enhances the brightness and intensity without masking the Atlantic character of the sardine.
Recommended pairing: Young Galician white wine, Txakoli or natural cider.
HOW TO ENJOY THEM
Serve at room temperature, between 16 and 18 °C. Open a few minutes before and let it rest for the oil to release its aromas. Serve on toasted sourdough bread or directly in the can, without haste.
| Net weight | 130 g |
| Units per can | 20-25 |
| Allergens | Fish |
| Certification | pescadeRías® certification |
| Conservation | Cool and dry place. Once opened, consume immediately. |
| Edition | Limited 2026 |
Nutritional information (per 100 g drained weight)
| Value | |
|---|---|
| Energy | 1315 kJ / 318 kcal |
| Fats | 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 |
Reviews
There are no reviews yet.