Can you imagine a tasting of canned sardines in the same way that a wine tasting is done? In fact, between canned sardines and wine that ages well, there are several common elements that most people do not know. Let's review some curiosities that experts in the field have explained at the eighth edition of the congress Meeting of the Seas, held in Tenerife.

It's eight o'clock in the morning on a Friday with a good summer sea, and the bluefish boats, which have been working in the darkness, have already unloaded the crates of sardines and anchovies at the fishing dock. They arrived punctually, around 7:30 a.m., and even more punctual is the flat screen, like a television, that has quickly switched on on the dock itself. The screen shows the auction price for the crates. No one is calling out their prices, no voices are raised saying "I'll take these." There is only silence and cell phones. And a strong smell of the salty sea, mingling with that of the fresh sardines sticking out of the crates.