Preserved Sardines in Olive Oil with Lime and Olive Oil

Originating mainly from the Atlantic Ocean and the Mediterranean Sea, Sardinas pilchardus -the scientific name of this species- are one of the greatest marine delicacies of Spanish gastronomy. The specimens of these silver-colored fish are caught by Spanish purse seiners at dawn, when the sardines have no food in their guts and, therefore, it is easier to eviscerate them.

The sardines offered by Canthynnus are carefully selected and gutted to offer the best pieces to consumers. In addition, each specimen is toasted and then placed manually in the container, where lemon peel, olive oil and salt are added. The result is a product of excellent quality and delicious flavor.

You have a fantastic salad with three or four different types of tomatoes, a dressing that uses the oil from the can, the sardines, some finely chopped spring onions and a handful of black olives. The truth is that they are also great in pasta salads, on boiled eggs with mayonnaise -using the oil to prepare it- or in sandwiches with some piquillo peppers, for example.

Its shelf life is 6 years from the date of manufacture, however, canning experts advise that, once the product is opened, it should be consumed within 24 hours. The ideal place for storage should be cool, dry and not exceeding 35ºC, without the need for industrial refrigeration.