Canned sardines for gourmet palates

Surely more than once you have resorted to a sardine sandwich or added a can to your salad to save a dinner.
Whether you love them or not, sardines are a very useful resource and a canned food as common as tuna.
And today we want to tell you how the best canned sardines are made, and how to choose among so many brands.
Keep reading… Sardines have always been a modest fish, consumed fresh in season and canned the rest of the year.
Its versatility and low price have made canned sardines a common product in most homes.
With the rise of gourmet canned foodSpanish canning companies have also opted for canned sardines. sardine as a product that can be used to its full potential, adding quality seasonings or special preparations to reinforce its flavor.

History of canned sardines

Sardines have long been a rich delicacy for which very different preservation techniques have been used.
The oldest, the saltingThe oldest, salting, canning, can still be found in wooden barrels or large tins sold by the unit in our specialized stores, known as boot sardines.
The modern canning was invented in France by the cook Nicolas Appert (1749-1841), in 1809, heating the food in glass jars that he closed under vacuum with a tight cork to be able to use it for weeks, a technique that was used by Napoleon’s army to supply his troops.
Taking advantage of this technique, in 1810, the English merchant Peter Durand invented and patented the tin can, which began to be marketed in London grocers in 1830.
Its use was gradually extended and during the Second World War cans of sardines, tuna, meat or plums were the basis of food in the trenches.

Canned sardine fishing and processing

The most valued sardine for canning in Spain is the one from the Cantabrian Sea, with Galicia and Asturias leading the way.
Other species, such as the Mediterranean sardine, highly valued for fresh consumption, being softer, does not offer the ideal consistency for canning.
Although fresh sardines can be found almost all year round, their fishing in the Bay of Biscay is centered on the warm seasons, from May to September.
This is when the waters are at their warmest and the plankton is abundant, allowing the sardines to reach their optimum size, with an abundant layer of fat that enhances their flavor.
This fat, characteristic of blue fish, makes them ideal for preservation.
Sardine fishing is traditionally done by purse seine, since, being a delicate fish, trawling or more aggressive techniques would spoil the product.
After the catch, they are classified by size before arriving at port and being sent to the fish market.
The first step upon arrival at the cannery is to discard the damaged pieces, and immediately, to preserve all its freshness, clean the viscera.
This delicate process is done by hand, carefully to avoid breakage.
The pieces are canned and the dressing is added, the preserve is closed and cooked at high temperature for the exact time to maintain its texture.
Finally, they are cooled and left to rest for some time before being marketed; some are even kept for years in the cellar.
Today’s preserves follow rigorous sterilization processes that guarantee the safety of the products we consume.

Preservation of canned sardines

For their good conservation, it is recommended that when the cans arrive at our homes they are kept in ventilated and fresh places, checking periodically that they have not suffered blows that spoil the can, and from time to time, turn them.
Place them by date of consumption, and consume the oldest ones first, so that the new ones mature.
Coatings with olive oil, especially EVOO, are the ones that offer the best guarantee of longevity, as they provide the sardines with maturation.
Some countries, such as France, give special value to cans of matured sardines, that is, those that have been canned for more than 5, 10 or 15 years, and even “expired”, since, according to their advocates, time reinforces the flavor of this preserve.
In Spain, most consumers continue to take as a reference the Best Before Date (BEF).
Although it should be remembered that it is merely indicative, and depends on each manufacturer according to its production process.

Sardines or sardinillas?

Opening a can of sardines and seeing two or three beautiful, carefully placed pieces is a pleasure.
But size doesn’t always matter.
An alternative to sardines are sardinillas, whose advocates say they are more tender and less intense in flavor.
The choice is yours.

How to choose canned sardines

The best advice is to check the label before buying.
In Spain the authorized sardine is Sardina pilchardus, but we can find another twenty or so similar species marketed as “sardine-type preserves”, such as Sardinella Aurita or Engraulis ringens.
On the other hand, we must look at the ingredients of the coating, and check what type of ingredients are used.
For example, if it is sold with olive oil, check that it is not mixed with other seeds that lower the quality of the oil.
And finally, to avoid surprises, check the units of the can, as there are big differences between brands and ranges.
Cans of 90 to 125 ml can contain from 5 to 15 pieces.
In Spain, the best canned sardines are those from the Cantabrian Sea catches, and the reference brands in the market are from these areas.
Among consumers’ favorites are CucaDaporta, Ramón Peña or Ramón Franco, which compete with other equally excellent brands such as Legacy of Lola o La Góndolaof Portuguese origin. All of them offer a selected product, by size and flavor, and very careful toppings, with top quality ingredients, such as extra virgin olive oil AOVE, escabeche, in its own juice or with tomato.

At Casa Ballester we have made a selection of the best brands of canned sardines and sardinillas for you to enjoy this unique product throughout the year.

And a little tip, dare to try the new dressings, they will surprise you!