Conservas_Nardin_only_buys_mackerel_caught_in_the_Cantabrian_Sea;_the_fish_destined_to_be_used_for_their_smoked_mackerel_are_brined,_rather_than_salted,_and_then_cold_smoked_whole_over_beech_wood_before_being_filleted,_trimmed_and_then_tinned_in_olive_oil._They_are_tender,_moist_and_succulent_with_a_beautifully_balanced_taste._All_of_these_sardines_are_fished_in_the_plankton-rich_waters_off_the_coast_of_Galicia,_between_June_and_October,_and_processed_immediately._They_are_prepared_by_hand_and_put_into_wire_trays_and_gently_steamed,_before_being_packed_by_hand_into_tins,_which_are_filled_up_with_olive_oil._They_have_a_firm_texture_and_a_mild,_deeply_agreeable_flavour._This_product_has_been_awarded_with_2_stars_in_the_Great_Taste_Awards_2016._The_judges’_comments_were:_”Tiny_sardines_that_are_bathed_in_very_pleasant-tasting_oil._We_love_their_size_and_their_firm_texture_and_simple_uncomplicated_but_good_flavour._Very_agreeable_sardines!_They’re_great_for_canapes_or_other_finger_foods_because_of_their_size_too.”