Taste Sardines are caught very close to the shores of Galicia, Northern Spain using traditional gill or panel nets, which is called the “do xeito” method and is a Spanish cultural food heirloom. This age-old and labour intensive method is only still used by a few specially licensed fishermen and represents the gold standard of sustainability. It ensures that the sardine is significantly less stressed and not squeezed or damaged in the process of being caught, which is reflected in the taste and quality of the meat.
The amount of fish caught in these gill nets is also very limited, making it a very exclusive and rare product. These mid-sized sardines are combined with native extra-vergine olive oil made of the Manzanilla variety, known for its intense fruity notes.