These celebrated sardines from Galicia are caught by net along the shores of the Rianxo fjords - Ria de Arosa, where the Atlantic Ocean flows into the Galician shores. Once they are cleaned, they are washed in fresh seawater and then sautéed in extra virgin olive oil to give the fish a firm texture so that it will not break up. Then the sardines are cooled and drained of any excess olive oil. One by one, they are layered in the tin. The size of the little fish depends when they are caught during the months of June through September. Later in the season, they grow a little larger.
Serve with a fresh white wine or a cool beer and some crusty bread.
They are a wonderful delicacy, well worth the careful detail.