Enjoy these sardines straight from the jar with a slice of good brown bread or prepare a pintxo (small meal) by sautéing tomatoes and onions in the sardine oil in a pan, for example. For a particularly exquisite taste experience, add a splash of red wine at the end of cooking, when the tomatoes and onions are almost done.
Due to the special way it is prepared, it can happen in rare cases that the blood from the sardine emerges from the muscles in the form of small whitish lumps at the interfaces. This is a sign of the naturalness of the product. If you discover such white lumps in your glass, you can simply remove them and eat the sardines without hesitation.
Even the ancient Romans valued sardines and ate them salted, marinated or smoked. To this day, the sardine is and will remain a high-quality product if the quality and production methods are right. Thanks to their short lifespan, they have absorbed very few pollutants from the sea and have a high proportion of omega-3 fatty acids, vitamins and trace elements. 100g of sardines (about 8 fish) contain 40% of the recommended daily dose of calcium and 100% of the vitamin D necessary to absorb the trace elements. In order for the human body to be able to absorb all of these valuable nutrients, it is essential that the sardine is preserved in high-quality olive oil, because only this oil allows the human body to break it down and metabolize it.
For the sake of enjoyment, however, you should definitely not do without the many other great creations from the incomparably rich range of flavors of canned sardines: sardines in a fruity sauce, in white wine, in butter, with water and lemon... try it out!
The sardine is still the linchpin of many port cities in Brittany, but also in Spain and Portugal. Fortunately, however, it is not in danger of extinction and can be enjoyed without regret.
