In La Quiberonnaise, they only work on fresh sardines perfectly viscerated. The sardines are then commercialised only one year after aging in their tin box, so that they soak well in the oil. At the end we got a soft sardine (without any scales and bones).

Did you know ? Sardines like good wines, improve when aging because the oil preserves their flesh during the first years. That is the reason why we talk about " millésime" also for sardines. However, to better preserve them, don't forget to turn up the sardine boxes every 6 months so that all the flesh soaks in the oil. Sardines can thus be conserved during several years.

These sardines got 3 stars (out of 3) with the magazine Gault & Millau in 2001.

Composition : sardines, olive oil, salt.

Cannery : La quiberonnaise

Origin : Quiberon, Bretagne (France)

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