Description

Tender sardine tails grilled over hardwood embers and packed in Castillo de Canena Arbequina olive oil. Sweet, lightly smoky, and delicately textured.

Craft & Origin

Asador (grill master) Abel Álvarez grills each piece of seafood over glowing hardwood embers and cans it at the peak of brasa (live-fire) flavor. For this tin, whole sardines are first broken down so the tails can be separated as their own cut. Abel then grills each piece over hardwood coals until the skin blisters and the fat begins to liquefy, preserving the tails in elite Arbequina olive oil for clarity and nuance. At his seaside restaurant, this is often served directly from the tin, gently warmed, and guests regularly assume it was grilled moments before.

Flavor & Texture

Tender, lightly smoky tails with gentle sweetness and clean structure.

How to Use

Serve over toasted sourdough or tomato bread. Add to warm potato salads or roasted vegetables. Spoon over rice or grains and use the tin oil in vinaigrettes or sauces. Pair with crisp cider, Albariño, or Txakoli. Handle delicately.

Technical Details

• Species: Sardina pilchardus
• Cut: Tail section
• Cooking Method: Chargrilled over hardwood embers
• Packed In: Castillo de Canena Arbequina olive oil
• Origin: Asturias, Northern Spain
• Texture: Tender, clean, lightly smoky
• Use: Toast, rice, salads, tapas, conservas boards