Sales unit: Can of 115g
In stock
The best-before date for vintage sardines
High-quality vintage sardines have a minimum shelf life of 4 to 10 years from the date of bottling, depending on the manufacturer. However, unlike conventional canned sardines, these are designed for significantly longer storage.
Maturation like that of fine wine
Much like fine wine, vintage sardines develop over time. Stored in high-quality olive oil, the oil permeates the fish, making it increasingly tender and melting. The flavors become more complex and balanced, while the initial iodine note softens. Many connoisseurs appreciate sardines most after 5, 10, or even 15 years.
Proper storage
For optimal maturation, an intact can (without dents, rust, or bulges) is required. Store the cans in a cool, dark place at a stable temperature. Turning them over every six months ensures even oil penetration.
Conclusion
The best-before date is a legal requirement, but not an expiration date. For vintage sardines, it marks the beginning of their flavor development.
Only the first sardines of the 2022 season, caught off the Concarneau coast and freshly caught in premium olive oil, are used for this preserve.
A can purchased = €0.40 donated to the SNSM of Trévignon : an original initiative led by the players in Concarneau's historic fishing industry. The Trévignon SNSM is on daily duty for safety, training and rescue at sea.
Limited edition - only while stocks last!
Like fine wine, sardines mature over time and get better the longer they're stored. That is why the vintage of the catch is noted on many cans and one speaks of "vintage sardines". We currently have the vintages 2010 to 2014 on offer. The sardines taste best when the oil has penetrated them well from all sides. We recommend turning the can every 6 months and opening it after a year at the earliest. You will clearly taste the difference: the more mature sardines are much tenderer and more flavorful and literally melt in your mouth. Younger sardines simply have more bite, the flesh is much firmer and has not yet absorbed as much oil.
