Sardines with seaweed - Restaurant Prunier, Paris

Ingredients: Sardines (85%), extra virgin olive oil (15%), salt, water, seaweed (sea lettuce, dulce, nori).

Nutritional information per 100g

⁕ Calories: 1095 kj / 264 kcal
⁕ Fat: 19.75 g
⁕ Of which saturated fat: 3.86 g
⁕ Carbohydrates: traces
⁕ Of which sugar: traces
⁕ Egg white: 21.3 g
⁕ Salt: 1.4 g

The Conserverie Artisanale "La Quiberonnaise" was founded in 1921 and is still family-owned today. It is one of the last traditional preserveries in France. Methods and recipes are still used here, some of which date back to the 1920s, and all fish are always freshly prepared. La Quiberonnaise makes many vintage sardines in small batches and collaborates with local artists for the can design.

Manufacturer's address: La Quiberonnaise, 5 Quai de Houat, 56170 Quiberon, France

Even the ancient Romans valued sardines and ate them salted, marinated or smoked. To this day, the sardine is and will remain a high-quality product if the quality and production methods are right. Thanks to their short lifespan, they have absorbed very few pollutants from the sea and have a high proportion of omega-3 fatty acids, vitamins and trace elements. 100g of sardines (about 8 fish) contain 40% of the recommended daily dose of calcium and 100% of the vitamin D necessary to absorb the trace elements. In order for the human body to be able to absorb all of these valuable nutrients, it is essential that the sardine is preserved in high-quality olive oil, because only this oil allows the human body to break it down and metabolize it.
For the sake of enjoyment, however, you should definitely not do without the many other great creations from the incomparably rich range of flavors of canned sardines: sardines in a fruity sauce, in white wine, in butter, with water and lemon... try it out!
The sardine is still the linchpin of many port cities in Brittany, but also in Spain and Portugal. Fortunately, however, it is not in danger of extinction and can be enjoyed without regret.