Traditional recipe of Britain 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 the oil preserves and matures their flesh. That is the reason why we talk about " millésime"
for sardines. Don't
forget to turn the tin every 6 months, to ensure that all the flesh soaks
in the oil. Sardines can thus be conserved during several years.