Sardines do Xeito 20-25 pieces

Sardina do Xeito in olive oil

The first lights of Rianxo and Cambados see the traditional art of the Xeito: light net, selective capture, without bumps or pile up. We choose small size, clean and cut by hand, brief brine and a steam roasting that fixes texture. Afterwards, each piece is manually aligned and covered with olive oil. Certification “pescadeRías”: Galician artisanal origin, freshness and quality guaranteed.

Origin

• Fishing area: Ría de Arousa (Galicia, Spain) – mainly Rianxo and Cambados.

• Art of capture: do Xeito ( traditional, selective and respectful).

• Certification: “pescadeRías” seal (artisanal fleet, origin and quality).

Process (step by step)

1. Catch at dawn with the Xeito net.

2. Selection by caliber (small size).

3. Short brine.

4. Cleaning and cutting by hand.

5. Washing and steam roasting (for this version in oil).

6. Cooling and manual packing (20-25 pieces per can).

7. Addition of olive oil as a coating.

8. Closing, batching and sterilization.

Ingredients

Sardines (fish), olive oil and salt.

Technical information

• Units per can: 20-25

• Allergens: Fish

• Certification: pescadeRías

• Edition: Limited

Nutritional information (per 100 g drained weight)