These are wild‑caught small sardines from the Eastern Atlantic, hand‑packed in Galicia, Spain, in olive oil with whole piri piri chili peppers and salt. They’re plump and tender with a rich, spicy flavor that can be eaten straight from the tin, on crackers, or with bread. Try making a salad of cannellini beans, red onion, radishes, celery, carrot and parsley and add the fish right on top!
