Sardines Sardines are fished in the Atlantic, as the quality most appreciated in Italy for preparation in oil is Pilchardus Walbaum, a species that finds there its ideal habitat. The producers with the longest and most renowned tradition are Portugal, Spain and Morocco. Fishing periods usually range from the beginning of May to the end of November, just like for mackerel. Processing only involves cleaning of the fish which is then, manually and very carefully, canned raw with the addition of very pure olive oil (Lukus brand) or soy bean oil (Aries brand). The cans are then both boiled and sterilised in a single passage in automatic control autoclaves. Our sardines Recipes