Portuguese sardines in organic extra virgin olive oil. Meaty and firm textured, these sardines are wild-caught between April and November in the Atlantic when they are in season and at their peak.
Recipe tip: try them on a homemade pizza with ribbons of courgette, seasoned with cracked black pepper. Find other tinned sardine recipes here.
About Carmelo: Carmelo is a luxe edit of Iberia’s finest tinned fish curated by Patrick Martinez, the founder of The Tinned Fish Market. It must come from marine ecosystems where sea life thrives. It must be fished seasonally, sustainably, and must be prepared by hand. This is the Carmelo manifesto.
More about the sardines:
•At the cannery, great care is taken to ensure the most is made of these high quality sardines. The cold chain is meticulously maintained to ensure the fish remain catch-fresh on their journey to the cannery from the shoreside, early-morning market.
•The texture is enhanced via an initial brine wash where some salt is absorbed by the fish, improving the flavour as well as the texture. A fair amount of water is then removed during the cooking process which further refines the texture.
•The sardines are rich with nutritious oils because they are fished seasonally when the Atlantic waters off the Portuguese coast are warmer and rich in plankton which the sardines feed on, meaning their fat content is at its height. The high oil content is why these sardines are firm, meaty and delicious. And loaded with omega-3 goodness.
