Smoked sardine loins in tubs in oil (24/26 pieces)

Thin loins of smoked sardines preserved in olive oil. These are the result of opening, cleaning and de-spining the fresh sardines and wrapping them in dry brine (a mixture of sugar and salt), putting a weight on top to promote their dehydration. After 24 hours, remove the brine and put them in the oven at a low temperature (about 37º). After about 12 hours they are left to cool. They are preserved in olive oil, which gives them flavour and sweetness.