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PEPERETES Sardinilla guisada
- Season: June – September
- Source: Lonjas de Vilaxoán y Lonja de Rianxo (Ría de Arousa)
- Fishing Method: Nets
Once the sardinellas have been washed in warm salt water and meticulously cleaned, they are fried in olive oil to obtain the desired texture and to stop them from breaking. After their insertion into the cans, the covering liquor is added, based on olive oil, red pepper, onion, garlic and natural spices, prior to their sealing for sterilization. Something a little different for accompanying rice, potatoes, pasta, etc.
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