• Tinned sardines in olive oil: Xouba de Rianxo tin by A Conserveira, Edición Limitada, 20 to 25 sardines
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A Conserveira Tinned Sardines in Olive Oil – Xouba de Rianxo, 115 g

Xouba de Rianxo: small sardines with an origin mark, caught with the traditional Xeito net
Laid by hand: 20 to 25 sardines per tin, with only olive oil and salt
Limited edition from A Conserveira, Galician artisan canners since 1994
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Origin

What is Xouba?

Xouba is the Galician name for small sardines of the species Sardina pilchardus. They are caught at a smaller size than the sardines you know from the supermarket, so more of them fit into a tin: here 20 to 25 fish instead of a handful of large ones. In Spanish they are called sardinillas, and Rianxo holds its own festival for them every year.

Xouba de Rianxo is more than a place name. The Rianxo fishermen’s guild grants the origin mark only to Xouba caught with the traditional Xeito net in the Ría de Arousa, and it controls origin and traceability. The sardines in this tin carry the mark’s symbol on the lid.

Comparison: Our Products and Standard Preparations
Tinned Sardines in Olive Oil – Xouba de Rianxo, 115 g
Cheap supermarket sardines
Origin:
Rianxo, Ría de Arousa (Galicia), with origin mark
Catch area not required on tin labels
Fishing method:
Xeito: traditional drift net, small boats
Not required on the label
Catch season:
July and August, when the fish carry their summer fat
Not required on the label
Size:
20 to 25 small sardines per tin
Usually 3 to 8 larger fish per tin
Processing:
Laid by hand, producer since 1994
Not required on the label
Ingredients:
Sardines, olive oil, salt
Depending on the product, also sunflower oil or water

Information about Tinned Sardines in Olive Oil – Xouba de Rianxo, 115 g

About the product

The Xeito: a fishing net from the 15th century

The Xeito is a drift net set at dusk between small boats and left to drift with the current. The method has barely changed since the 15th century. It is slow and lands small quantities, but it targets the small sardines that move through the rías off the Galician coast. The Xouba de Rianxo origin mark is tied to exactly this way of fishing.

Why the catch season decides the flavour of these sardines in olive oil

Sardines build up fat in summer. That is why A Conserveira buys its Xouba only in July and August, when their fat content is at its highest. The fat carries the flavour and keeps the flesh moist, even after cooking in the tin. A sardine from another season is leaner and tastes flatter.

Can you eat sardine bones? In these small sardines, yes

When the sealed tin is cooked, the fine bones become so soft that you no longer notice them. This is especially true of Xouba, because the fish are small. You eat them whole, just as they come out of the tin.

Frequently Asked Questions (FAQ)

What is the difference between Xouba and regular sardines?

It is the same species, Sardina pilchardus. Xouba, however, are caught at a smaller size. That is why a tin holds 20 to 25 of them rather than a few large fish, and the flesh is more delicate.

What does the Xouba de Rianxo origin mark mean?

The mark was created by the Rianxo fishermen’s guild. It applies only to Xouba caught with the traditional Xeito net in the Ría de Arousa, and it controls origin and traceability.

Who makes these sardines?

A Conserveira Tradición from Ribeira in Galicia. Since 1994 the company has made artisan tinned fish and seafood, using only catch from the Galician rías.

How many sardines are in a tin?

20 to 25, depending on the size of the fish. The net weight is 115 g, the drained weight 81 g.

Can you eat the bones in sardines?

Yes. Cooking in the tin softens the fine bones. In sardines this small you will hardly notice them.

How much protein do these sardines contain?

25.1 g per 100 g drained weight. The sardines are therefore high in protein.

Can you eat sardines straight from the tin?

Yes. They are best at room temperature and as plain as possible, for example on toasted bread with a little lemon. The oil from the tin works as a dressing or for mopping up with bread.

How long do tinned sardines keep?

Unopened until the best-before date on the bottom of the tin, stored in a cool, dry place. Once opened, keep in the fridge and ideally eat within 24 hours.

Which oil is in the tin?

Olive oil, as stated on the ingredients list. Apart from sardines, olive oil and salt, the tin contains nothing.

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Tinned Sardines in Olive Oil – Xouba de Rianxo, 115 g
€19,90