Sardine - a gourmets classic

The sardine is an absolute classic for connoisseurs and is commonly perceived as a highly fatty fish. In reality, sardines are relatively lean, with just about 5% fat content. They are particularly renowned for their high levels of polyunsaturated fatty acids and the essential trace element iodine. Culinary-wise, these boldly flavored little fish evoke memories of vacations and, owing to their outstanding quality, are sure to delight the palate of any gourmet. Whether pan-fried with salt, pepper, and flour, raw-cured, or grilled, our sardines are suitable for a variety of preparations.

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Save 10 € with the code EASTER10 on your Easter order from 99 €.

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THIS IS HOW BRETONIAN SARDINES TASTES BEST

1. DEFROST Allow the Breton sardines to thaw in the refrigerator overnight or at room temperature on the same day. 2. FRIED BRETON SARDINES Briefly fry the Breton sardines on both sides in a dash of olive oil, garlic and a little thyme and serve immediately with lemon. 3. FRIED BRETON SARDINES 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.