The house sardine, and a very good place to start. Wild sardines hand-packed in Galicia with Spanish olive oil and sea salt - no sauce, no cleverness, just clean fish and good oil. Matiz packs fresh rather than frozen and cooks once at low temperature, so the fillets hold together instead of turning to paste. Eat them on buttered toast with lemon, or lay them over boiled potatoes with plenty of black pepper.
