A traditional recipe for vintage sardines.
At La Quiberonnaise fishery, they only work with the freshest and most perfectly cleaned sardines. The sardines are put on the market after one year's ageing in their tin, so that they soak well in the oil. The result is a sardine with a superior texture (without any scales and bones).
Did you know? Sardines, like good wines,
improve with ageing because their flavour develops and matures in the oil. That is the reason why we talk about "millésime"
for sardines. Don't
forget to turn the tin every 6 months, to ensure that the sardines are fully soaked in the oil.