Basque sardines in olive oil with lemon
Sales unit: Jar of 270g
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In stock
Sardines – just like in the old days.
These sardines are slightly larger than usual and less fatty. This is due to their special preparation: First, these sardines are fished in the Bay of Biscay during the winter using traditional (and sustainable) methods. They are then scaled, beheaded, gutted, and brined overnight. Afterward, they are air-dried for 5 to 6 days and preserved in jars without being fried or cooked beforehand.
This method keeps the sardines firmer and allows them to develop more intense flavors. The flesh tastes a bit like it's been cured and is truly delicious!
The Empeltre olive oil used is cold-pressed in a small mill in Navarra, south of Pamplona.
TIP: also available as a mixed trio at a special price!
Enjoy these sardines best straight from the jar with a slice of good rye bread, or prepare a pintxos (small meal) by, for example, sautéing tomatoes and onions in the sardines' oil in a pan. For a particularly exquisite taste experience, add a splash of red wine towards the end of the cooking time, when the tomatoes and onions are almost done.
Due to the special preparation method, in rare cases, the blood from the sardine's muscles may appear as small, whitish clumps at the cut surfaces. This is a sign of the product's natural state. Should you discover such white clumps in your jar, you can simply remove them and consume the sardines without hesitation.
The sardine remains a central feature of many port cities in Brittany, as well as in Spain and Portugal. Fortunately, it is not threatened with extinction and can be enjoyed without guilt.
