What makes Andalusian sardines in olive oil different from other stuff on the shelf

Much of the canned fish on the market is made with one purpose: to be cheap.

Fish can come from anywhere, be frozen, thawed again, processed in machines, and finally covered in some kind of oil. You don't know it because it doesn't say so on the package. But you can tell by the taste.

Our fish arrives directly from the port to the factory

Nothing complicated. The fish is caught, brought to the port and arrives at the processing plant fresh. Not frozen. This means that there is a very small window of time in which all the processes have to be completed. Fresh fish and frozen fish are simply two different things. The texture, the taste, the smell, everything is different. You can't hide it with any sauce or oil.

Each fish is cleaned by hand, one by one. The head is removed, the fish is gutted, the fins are cut off, all by hand. Then it is washed in brine and sorted by size. It is slow work. Machines would do it faster, but not as well.

The olive oil used is important.

We use high-quality Andalusian olive oil, and not because it sounds nice, but because it gives the fish a really good flavor. Fruity, soft, low in acidity. For these canned goods, we also recommend using the oil in the can.

And finally, the fish tank is hermetically sealed, without additives

The cans are sterilized in an autoclave, a process of pressure and heat that ensures the product is completely safe and has a long shelf life. No preservatives. The list of ingredients is short: sardines, olive oil, salt. That's it.

Usisa Sardines in olive oil

Ingredients for 2:

• 1 can of sardines in olive oil

• 1 fresh cucumber

• A handful of cherry tomatoes

• 1 avocado

• 1 tbsp large pickled capers

• 1 teaspoon Dijon mustard

• Half a lemon (juice)

  
  

Preparation:

Pour the sardines into a bowl with the olive oil from the can and crush with a fork. Don't make it too fine, the texture is good.

Chop the cucumber into small pieces, cut the tomatoes in half, peel and chop the avocado. Add everything to the bowl with the capers.

In a small bowl, mix the Dijon mustard and lemon juice. Pour over the salad. You don't need to add any oil, the sardines already came with enough olive oil in the bowl.

Mix everything gently and enjoy with fresh bread.

Tip: You can replace the capers with pickles or olives. White beans also work instead of avocado.