Sardines with hot chilli in olive oil. Carmelo sardines are always the highest quality ones, sourced from wharfs in the Algarve, sometimes a matter of minutes from the cannery. Very meaty, firm-textured sardines, packed with omega-3 goodness.
Recipe tip: try in a spicy sardine burger between toasted and buttered brioche buns, loaded with melted mature cheddar, gherkin, onion, tomato and mayo. Find this and more 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:
•Carmelo sardines are very small batch meaning the high standard never needs slip, as it can with industrial scale canneries where the machines must be fed.
•Every Carmelo sardine is hand-packed. Cannery workers, more careful than machines, ensure each tin is a high-quality, meticulous work of art.
•Also key to the exceptional quality of these sardines is the cold chain that is maintained from the moment of capture to the arrival of the sardines at the cannery. This ensures optimal freshness. The boats Carmelo sardines are sourced from are equipped with plentiful ice boxes and have the most rigorous cold chain procedures.
