A very spicy, yet fresh and slightly sour, pleasantly piquant preserve with complex aromas, a long aftertaste and subtle smoky notes. A feast for the senses!
The recipe goes back to mademoiselle Griffon, who was foreman of the conservatory for 40 years. Like many Bretons, after the sardine season ended, she went to Saint-Jean-de-Luz in the Basque Country, home of the bright red Piment d'Espelette, for the anchovy season. This is where the idea for this grandiose combination came from.
Net Weight: 115g
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.
