Product description
From a culinary point of view, the small, strong-tasting fish evoke holiday memories and, thanks to their excellent quality, make the hearts of gourmets beat faster. Whether fried in salt, pepper and flour, pickled raw or grilled – our Breton sardines are suitable for any preparation.
THIS IS HOW BRETONIAN SARDINES TASTES BEST
1. Defrost: Thaw the Breton sardine overnight in the refrigerator or at room temperature on the same day.
2. Fry: Briefly fry the Breton sardine on both sides in a dash of olive oil, garlic and a little thyme and serve immediately with a lemon.
3. Frying: Dredge the Breton sardines in flour, salt and pepper and fry in a pan with plenty of oil. Then marinate with a little lemon and serve slightly warm.
We rely on the most modern processing and freezing methods to ensure unparalleled quality and practical handling. The Breton sardine is shock-frozen at -90°C using the cryogenic freezing process.
In the innovative cryogenic freezing process, the sardine is transported unpackaged into so-called shock tunnels using conveyor belts. Within these tunnels, refrigerants such as carbon dioxide (-78° C) or nitrogen (-196° C) are used, which are sprayed onto the raw Breton sardines using fine nozzles.
Perfect for:
Roasting
Frying
Snack Time
From a culinary point of view, the small, strong-tasting fish evoke holiday memories and, thanks to their excellent quality, make the hearts of gourmets beat faster. Whether fried in salt, pepper and flour, pickled raw or grilled – our Breton sardines are suitable for any preparation.
THIS IS HOW BRETONIAN SARDINES TASTES BEST
1. Defrost: Thaw the Breton sardine overnight in the refrigerator or at room temperature on the same day.
2. Fry: Briefly fry the Breton sardine on both sides in a dash of olive oil, garlic and a little thyme and serve immediately with a lemon.
3. Frying: Dredge the Breton sardines in flour, salt and pepper and fry in a pan with plenty of oil. Then marinate with a little lemon and serve slightly warm.
We rely on the most modern processing and freezing methods to ensure unparalleled quality and practical handling. The Breton sardine is shock-frozen at -90°C using the cryogenic freezing process.
In the innovative cryogenic freezing process, the sardine is transported unpackaged into so-called shock tunnels using conveyor belts. Within these tunnels, refrigerants such as carbon dioxide (-78° C) or nitrogen (-196° C) are used, which are sprayed onto the raw Breton sardines using fine nozzles.
Perfect for:
Roasting
Frying
Snack Time
Ingredients
Origin
The sardines, with the Latin name Sardina pilchardus, are caught with ring wall nets in a fishery in the northeast Atlantic (FAO 27, IV).
Packing & Shipping
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