Sardines In Oil

Santamaria

An excellent source of protein and packed with vitamins and Omega 3s, sardines are a nutritional snack you can feel good about, because they are reported to be low in contaminants and high in health benefits. But these facts aside, they are simply exquisite and delicious.

 

Santamaria  Sardines are caught off the coast of Portugal. Portuguese sardines are world renowned for their size, taste and texture. Using only whole fish, uniform in size with no heads or tails, Santamaria Sardines are canned within 8 hours of the catch. This results in a cleaner, better tasting fish; the process preserves the delicate taste of the sardine.

 

What to look for in this product:

Intense fresh flavour and aroma
•Soft, tender and juicy flesh with a smooth texture
Bigger than average sardines compared to those caught in other areas of the world
Consistent quality and size of fish in every can

 

Suggested uses:

•Ideal to eat plain or toss them into vegetables salads
•Create a tasty, fresh pasta with sardines, garlic and Saclà capers
•Also great to mash onto toast with lemon and onion or serve on top of a pizza
Sardines In Oil
Size 120g
$1.79
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Santamaria


Santamaria

Produced by Portugal’s premier fish cannery and caught in locally owned boats close to the Portuguese coast where the canning factories are located, Santamaria Sardines have been on the Australian palate for the past 25 years.

 

 

Caught in the deep waters off the coast of Portugal during prime fishing seasons, Portuguese sardines are known for being amongst the most fleshy and tender sardines in the world when compared to those from other seas.  A measure of fat content imparts exquisite flavour, consistent as each sardine is carefully selected by well-seasoned connoisseurs, who are the heirs to over a century of expertise and traditional methods.

 

 

Portuguese sardines are world renowned for their size, taste and texture. Using only whole fish, uniform in size with no heads or tails, Santamaria Sardines are canned within 8 hours of the catch. This results in a cleaner, better tasting fish; the process preserves the delicate taste of the sardine.

 

 

Did you know?

  • Sardines derive from the Mediterranean island Sardinia, (west of Italy) where small fish were in abundance
  • The sardine canning industry was initiated by Napoleon Bonaparte to provide the masses with cheap protein 
  • Sardines are not born as sardines. They become sardines after they are in the tin. Sardine is usually a generic term applied to a various kind of small fish.