Sardine Fillets of Bolinche to Olive Oil
Still wriggling… slightly!
Caught off the coast of Brittany, these sardines are fished by fishermen using traditional methods that allow them to remain alive. Fried less than 16 hours after their catch and canned with care, they are conserved for at least four months for a better maturation. Quality control is tight - you will even find the name of the boat on which they were caught, displayed on the tin!
Tips : Ready to eat, with a slice of bread and a dash of
sardines fillets (80%), extra vierge olive oil, salt.
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