How to Make Spanish Style Sardines

Ingredients: (Per 8 oz glass jar or 307 x 201.25 can)

  • dressed fish (tamban, tunsoy, silinyasi, tawilis) 170 grams
  • monosodium glutamate or vetsin, 0.2 gram
  • whole black peppercorn, 6 pcs
  • siling labuyo, 1-2 pcs
  • bayleaf or laurel, 1 pc
  • carrots, sliced transversely, 3 pcs
  • sweet pickles, sliced transversely, 2 pcs


  • weighing scale
  • salinometer
  • chopping board
  • thermometer
  • knife
  • double boiler
  • colander
  • stove
  • pressure cooker

Packaging Materials:

  • 8-oz sterilized bottles with new caps


  1. Wash the fish thoroughly. Remove the head, fins, internal organs and blood.
  2. Cut the fish transversely to fit the size of the container and scrape off remaining blood.
  3. Soak fish in 20% salt solution (1 part salt to 4 parts water) for 30 minutes. Drain.
  4. Fill the cut fish into cans or glass jars. Fill-in weight for 307 x 201.25 can and 8-oz. glass jar is 170 grams.
  5. Add other ingredients and enough vegetable oil into each can leaving 1/6- to ¼-inch headspace.
  6. Exhaust to an internal temperature of 82°C and seal.
  7. Process in a pressure cooker or a retort for one (1) hour at 121°C (15 psig) or 1 ½ hour at 116°C (10 psig).
  8. Cool cans under running water. Allow the glass jars to cool atmospherically.
  9. Wash glass jars and cans to remove adhering oil and dry.
  10. Code, label and store at room temperature.


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