Sardines with seaweed - Restaurant Prunier, Paris

This recipe brings together what belongs together, namely two wonderful ingredients from the sea: sardines in olive oil with seaweed.

A wonderfully tasty composition of tender sardines, mild and tasty olive oil and salty-herb seaweed, which rounds off the dish perfectly.

Enjoy these sardines plain with fresh white bread, as tapas or with a salad. Either way, a harmonious taste experience awaits you!

Like fine wine, sardines mature over time and get better the longer they are stored. That's why the vintage of the catch is noted on many cans and is referred to as "vintage sardines".

The sardine tastes best when the oil has penetrated it 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 riper sardines are much more crumbly and more flavorful and literally melt in your mouth. Younger sardines simply have more bite, the flesh is much firmer and has not absorbed as much oil.

More about vintage sardines