The dried sardines are a classic product of salted fish in Spain. They are mainly produced in the towns of Isla Cristina and Ayamonte in Huelva (Andalusia), and are mainly consumed in the Valencian Community, Catalonia, Castilla-La Mancha, Extremadura and the Balearic and Canary Islands. Whole sardines (Sardina pilchardus) are used, with the head, skin, viscera and bones. The traditional packaging is a round wooden barrel, although nowadays with salt sardines are also sold in vacuum containers or in cans like fillets in olive oil. The flavor is strong so these fish are often served to mitigate with olive oil or raw tomato. They can be eaten directly from the container or on the barbecue.