Wild sardines in olive oil are carefully selected from fresh catch. They are meticulously cleaned, quality assured and canned. They are steamed lightly, so as to stay tender and retain their nutrients. The presence of Greek olive oil offers added value to the final flavor. For sardines, TRATA only use the species Sardina Pilchardus, which is the only species that is characterized as “sardine” and not as “sardine-type”. Sardines are mainly fished in the waters of Northern Aegean. The unique conditions and the biodiversity present in their natural habitat and their diet are the reasons behind their superior quality, light, tender and flavorful flesh without scales. Sardines are fish with distinctive nutritional characteristics as they are considered natural source of Omega-3 & calcium. Omega-3 Fatty acids comprise the dominant category of sardine’s fat. In particular, it is scientifically proven that Eicosapentaenoic acid (EPA) and Docosahexaenoic acid (DHA) contribute to maintain a healthy function of the heart where as the Docosahexaenoic acid (DHA) contributes to maintain a normal function of the brain and vision. The beneficial effects are obtained with a daily intake of 250mg EPA&DHA and 250mg DHA, which are met with the consumption of 100g can respectively. Also, it is proven that calcium contributes to maintain a normal function and condition of the muscles, bones and teeth. The beneficial effects are obtained with daily intake of 120mg calcium, which are met with the consumption of 100g can.
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