Little Sardines in Olive Oil
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Canned and tinned sardines or "Sardinillas" are one of the best-known canned foods. Once fished, the sardines are washed to be gutted and beheaded. After cooking, they are placed in cans, where salt and oil are added. The cans are hermetically sealed and placed in the autoclave for sterilization. This process increases the shelf life of the fish and eliminates the need for refrigeration. The canned sardines are those made with fish of the species Sardina pilchardus, the most common in the Atlantic and the Mediterranean, as is the case of this Yurrita product.
120 g. Produced in Spain