Rianxo Juvenile Sardines “Xoubas” in Olive Oil

Rianxo juvenile sardines represent one of Galicia’s most celebrated seafood delicacies, a product so revered that the coastal town of Rianxo hosts an annual festival in their honour each July. These exceptional fish are caught in the pristine waters of the Ría de Arousa, Spain’s largest ría, where the Atlantic meets nutrient-rich estuarine waters to create ideal conditions for sardine fishing.​

What distinguishes these sardines is their size and seasonal timing. Measuring between 11 and 15 centimetres, xoubas are juvenile sardines harvested before reaching full maturity. The fishing season is July and August, when these young sardines accumulate natural oils that guarantee extraordinary flavour and texture. This seasonal fat content gives Rianxo sardines their signature buttery richness and tender flesh that practically melts on the palate.​

The traditional xeito fishing method used to catch these sardines dates back to the 15th century and remains virtually unchanged. This artisanal technique employs weighted rectangular nets suspended between floats and weights, creating a curtain that drifts with the current. Sardines become gently caught in the mesh and must be removed by hand, one by one, ensuring only fish of appropriate size are kept whilst smaller specimens are returned to the sea. This selective, sustainable approach has minimal environmental impact and allows fishermen to work in harmony with marine ecosystems, even alongside dolphins who often assist by herding sardines towards the nets.​​

A Conserveira, the producer behind this premium conserve, has operated since 1994, specialising in hand-selected seafood from the Galician rías. Their commitment to traditional preservation methods and seasonal fishing practices ensures each tin contains sardines of exceptional quality. The company is one of only a few conserveras authorised to use the prestigious Xouba de Rianxo certification mark, which guarantees origin, traceability and adherence to artisanal fishing standards. Production is deliberately limited and each batch is numbered, reflecting the exclusivity of this gourmet product.​

How the Spanish Enjoy Rianxo Juvenile Sardines

Throughout Galicia, fresh xoubas are considered a summertime delicacy to be savoured at outdoor gatherings and coastal celebrations. The most traditional preparation involves grilling the sardines (not this product which is preserved) over an open flame and serving them with cachelos, chunks of boiled potato, accompanied by rustic cornbread. During the San Juan festival in late June, locals enjoy freshly grilled xoubas with bread dipped in the natural oils, a custom immortalised in Galician folklore. Beyond grilling, these versatile fish appear in beloved regional dishes such as empanada de xoubas, a savoury pie filled with sardines, peppers and onions. Innovative preparations include marinating them with citrus and herbs or serving them atop crispy toast with piquillo peppers, celebrating both tradition and contemporary Galician gastronomy.​

A Healthy Choice

These Rianxo juvenile sardines offer outstanding nutritional benefits, making them an excellent addition to a balanced diet. As an oily fish, sardines are exceptionally rich in omega-3 fatty acids, particularly EPA and DHA, which support cardiovascular health by reducing inflammation, improving blood vessel function and helping to lower blood pressure.
These small fish also provide impressive amounts of vitamin B12, supporting red blood cell formation and neurological function, along with vitamin D and calcium for bone health. With approximately 25 grams of protein per 100 grams and virtually no carbohydrates, sardines help maintain satiety whilst supporting muscle health and weight management. Their high iron content and selenium contribute to robust immune function, whilst their anti-inflammatory properties may benefit those with autoimmune conditions.​

Gourmet Credentials
The gourmet status of Rianxo sardines rests on several distinctive factors. The seasonal harvest during July and August ensures the fish have accumulated optimal fat content, resulting in superior flavour and texture impossible to replicate at other times of year. The traditional xeito fishing method requires significant manual labour and skill, with each sardine carefully removed from nets by hand and immediately placed on ice to preserve delicate flesh. Because xoubas are smaller and more fragile than mature sardines, they demand exceptional care during handling and processing. The limited production from Rianxo, combined with the certified origin mark and numbered tins, creates an exclusive product sought by discerning consumers and gourmet establishments throughout Spain and beyond.