In Spanish tapas cuisine, what is the defining seafood ingredient of xoubas fritas?

Small sardines are the defining seafood ingredient of xoubas fritas, a Galician fried-fish preparation.

Xoubas is a Galician term for small sardines, particularly the young fish commonly used in regional cooking. They may be lightly floured and fried, producing crisp skin while keeping the flesh moist.

Galicia’s Atlantic coastline and fishing traditions make sardines an important part of its food culture. The fish are eaten whole when small, although preparation details vary between homes, markets, and restaurants.

Xoubas should not be confused with boquerones, which are anchovies, or with tiny mixed-fish fritters. The regional name is important: xouba identifies the small sardine, while the cooking method can vary.