Mineral-rich and bright with olive-oil. Purchase a whole case (20 units) and receive 10% off of this item.
Tender, meaty flakes of fat little fish. The classic, beloved canned fish in its most exceptional form!
Origin: Spain, Cantabrian Sea
Unit Size: 4.93OZ
Ortiz Sardines are packed on the north coast of Spain using the traditional French canning technique developed for this very fishing industry. These fat little pilchards are never frozen, and the skin and bones are left to dissolve in the canning process (your own skin and bones will benefit from these nutrients). The bright, grassy olive oil combines with the healthful fish oils to coat each meaty bit of sardine as you pull them out of the can. Ortiz Sardines are simply the paragon of this beloved, preserved fish.
Joseph Collins first canned sardines in 1822 on France’s Atlantic Coast. Collins was playing off the recent and absolutely revolutionary bottling techniques of his colleague Nicholas Appert, and it didn't take long for canning to become standard for sardine fisheries. The nutritional benefits of canned sardines cannot be understated. The calcium-rich bones of the fish dissolve during the canning process, leaving all that calcium available to your own body. Like many of our favorite preserved foods, canned sardines can improve over time, so stash a few cans away and save them for a special occasion.
Not merely for namesake, we like Ortiz Sardines on Sardinian cheeses, like the peppery, lime-noted Pantaleo Sardo with a sliver of preserved lemon, or the briny and smoky Fiore Sardo with a juicy wedge of tomato. A plate of bitter greens becomes a protein-rich salad, dressing included, when you dump a can of these fish over top, and brunch gets a much needed redesign with a Sardine Benedict: Ortiz Sardines and a poached egg on a toasted Philly Muffin.
Tender, meaty flakes of fat little fish. The classic, beloved canned fish in its most exceptional form!
Origin: Spain, Cantabrian Sea
Unit Size: 4.93OZ
Ortiz Sardines are packed on the north coast of Spain using the traditional French canning technique developed for this very fishing industry. These fat little pilchards are never frozen, and the skin and bones are left to dissolve in the canning process (your own skin and bones will benefit from these nutrients). The bright, grassy olive oil combines with the healthful fish oils to coat each meaty bit of sardine as you pull them out of the can. Ortiz Sardines are simply the paragon of this beloved, preserved fish.
Joseph Collins first canned sardines in 1822 on France’s Atlantic Coast. Collins was playing off the recent and absolutely revolutionary bottling techniques of his colleague Nicholas Appert, and it didn't take long for canning to become standard for sardine fisheries. The nutritional benefits of canned sardines cannot be understated. The calcium-rich bones of the fish dissolve during the canning process, leaving all that calcium available to your own body. Like many of our favorite preserved foods, canned sardines can improve over time, so stash a few cans away and save them for a special occasion.
Not merely for namesake, we like Ortiz Sardines on Sardinian cheeses, like the peppery, lime-noted Pantaleo Sardo with a sliver of preserved lemon, or the briny and smoky Fiore Sardo with a juicy wedge of tomato. A plate of bitter greens becomes a protein-rich salad, dressing included, when you dump a can of these fish over top, and brunch gets a much needed redesign with a Sardine Benedict: Ortiz Sardines and a poached egg on a toasted Philly Muffin.
SKU: SEAF017P
