The aim of the given study was to design and assess the quality of Spanish-style sardines of Hito (Clarias gariepinus) as a value-added product using the catfish that is locally available in the Philippines. Due to the growing manufacturing of African catfish and the possibility of food processing, the paper investigated how the product could be used to can sardine products in order to diversify them and increase market prospects. The study conducted was an experimental research design to determine how the various processing variables, such as cooking methods (pan frying and open fire grilling), type of oil (sunflower oil, olive oil, and spiced olive oil), and pressure-cooking time (1, 2 and 3 hours) affected the sensory properties of the product developed. The samples were rated under the structured sensory evaluation tool by 35 purposely chosen respondents based on color, aroma, taste, texture and acceptability. Findings indicated that pan-frying as a pre-cooking technique increased the sensory attribute of the product more, with a higher scored color, aroma, taste and texture than when it was grilled on the open fire. The sunflower oil, particularly, had the highest ratings that were deemed as acceptable in regard to aroma and taste which implies that this can be utilized as a medium of filling. Additionally, the optimal time of pressure cooking was 2 hours, which produced the most desirable texture. All in all, the constructed Spanish-style Hito sardines were attributed to be highly acceptable in the weighted mean that had been computed. The results indicate that pan-frying, sunflower oil, and 2-hour pressure cooking are the ingredients that yield an attractive and commercially viable canned fish product. The paper demonstrates the possibility of using Hito as a substitute raw material to manufacture sardines and plays a role in food innovation and value addition to the aquaculture industry.