The reason our sardines are so tasty is because they are prepared the old-fashioned way with fresh fish. This traditional preparation, still in use today in a Breton cannery, involves gutting and de-heading the sardines by hand. Lightly fried, they are then covered with organic extra virgin olive oil, which enriches their flavour and gives them an exceptional melt-in-the-mouth texture. Delicately placed in the tin by hand, they retain all their finesse and rich flavour until they reach your plate, to the delight of your taste buds! Like a good wine, sardines improve with age because they are preserved in oil. Just keep the tins in a cool place and turn them over about once a month. A tin that has been kept for at least three years is a real delight. Sardines are naturally rich in Omega 3 and are also a source of calcium if eaten with their bones.
These sardines can be enjoyed from the tin, accompanied by a slice of farmhouse bread, a green salad or a potato salad. They can also be used to prepare a sardine cream to garnish canapés, crisps or stuffed potatoes.