Description
Traceability : Our sardines come from sustainable fishing, in the port of Santoña in Cantabria. Our fisherman Alberto knows how to find the largest sizes of sardines in the world to offer you an XXL product of choice
Integrated production : Selected and processed according to an artisanal and ancestral Japanese method immediately after being brought into port, the sardines are then smoked with natural beech wood before undergoing a classic salting process.
100% original : In order to preserve its natural crunch and the flavor of its noble fat, often drowned in oil and salt from canning, Maison Dehesa has reinvented the sardine in the style of a Sashimi: an original combination of Mediterranean and Japanese techniques, to obtain a semi-raw product that explodes in the mouth!
No preservatives or additives and no GMOs.
Ingredients : Sardines, Oil Allergens : Fish.
Storage : 2 weeks – Store refrigerated between 0°C and 4°C. Add sunflower oil if necessary so as not to alter the taste of the product. Packaging : Hermetically sealed plastic container. Semi-preserves. – Weight: about 450g (14-16 fillets).
Carefully open the box and the lid. Using cutlery (preferably wooden), take out the sardines, drain them briefly then place them in a dish. Wait until they are at temperature (to the touch, you should not feel a difference in temperature between the sardine and your finger) to discover all their crunchiness and reveal their aromas.
Alberto has been a fisherman for 5 generations on the Spanish Basque coast. Every night, he leaves with his small boat from the port of Santona, in search of the biggest anchovies and sardines, in the deep seas. Through this special attention, our fisherman protects the renewal of marine species and allows us to then work the nets in a slow-maturation process in brine, unique in the world.
More information about our producer here
From a nutritional standpoint, sardines are quite comparable to anchovies except for a few nuances (richer in vitamin B12, omega 3, meat a little fattier than anchovies which is richer in iron, trace elements and proteins).
