The Xouba (Sardina pilchardus) is the name given to the Galician sardine that usually reaches between 11 and 15 centimeters in size. It belongs to the clupeiform fish species of the Clupeidae family, which are known as blue fish and have a high content of vitamins, especially A, D, and phosphorus.
The xouba or small sardine is a schooling fish that lives in large shoals. It inhabits both the coast and the shoreline and feeds on plankton that it filters through its gills. It is characterized by its elongated body, with scales, bluish or greenish on the back and silver on the abdomen.
Generally, the Xouba or small sardine appears in Galicia from mid-April to August as they take advantage of the migration to the Rias Baixas when the waters become warmer, which is when plankton proliferates the most.
Galician Sardine (xouba) in the diet
The xouba or small Galician sardine is a fish with very tasty and aromatic flesh and one of the healthiest and most popular fatty fish you can find in Galicia.
The Xouba has a multitude of preparations: fried, grilled, on a skewer, stewed, pickled, grilled, with the latter being the most common preparation in Galicia and on skewers in the southern region of Spain, especially in summer.
It is an ideal fish to include in weekly diets as it has a high amount of protein (25 grams per 100 grams of fish) as well as a high content of omega-3 fatty acids.
Approximately 250 grams of xouba or small sardine per person is estimated.
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