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Sardines - Fish Soups

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  1. Albert Ménès - Maquereaux au Sancerre

    These mackerel fillets are prepared by hand from meticulously selected small mackerels freshly caught off the Atlantic coast. After preparation, the fish are cooked in a ‘court-bouillon’ (broth) flavoured with herbs and spices. Then they are trimmed and tined manually. The marinade covering the small fillets is made with white Sancerre wine. Serve as part of a cold starter with fresh bread, a simple salad and a glass of cold, crisp Muscadet or Sancerre.


  2. Albert Ménès - Sardines à l'Huile Olive

    Caught off the Atlantic coast, the whole sardines are a nice plump size. They are carefully selected and prepared with utmost care in a very old traditional fashion with fresh fish. They are selected manually and trimmed before being fried for 2 to 3 minutes. They are drained to remove excess fat, they are then hulled by hand and gently placed in their tin. The extra virgin olive oil that covers them enhances their flavour and ensures their excellent storage.


  3. Albert Ménès - Sardines Petit Mousse

    These skinless and boneless sardines are very popular with children. Their preparation requires the greatest care and it is carried out by artisans who have a precise knowledge of the know how.


  4. Albert Ménès - Thon Blanc

    This tuna is from the Albacore variety, the finest and rarest quality of tuna. Its flesh is clear, hence its name of white tuna. Upon arrival at the factory the fresh fish are headed, gutted, cleaned up and cut into pieces. The pieces are cooked in a court bouillon, stripped of their skin and then cut. They are then very delicately placed piece by piece in the tins and covered with extra virgin olive oil and pasteurized. It is a an extremely precise work and only qualified people are able to execute it step by step. This white tuna is a small fish and the fillet is the most noble part of the fish (in a way it is equivalent to the fillet of beef). Absolutely delicious in a green salad with tomatoes. Also lovely over pasta or quinoa.


  5. Albert Ménès - Sardines Millésimées

    The vintage sardines are chosen for their size, larger than usual sardines. They are therefore more fleshy and lend even more to ‘confisage’ in olive oil. These large sized sardines are caught in the Atlantic Ocean at the end of the season. Carefully selected and prepared in an old fashioned way, the fresh sardines are gutted, beheaded and cleaned by hand. They are then placed upright on racks and dried. They are immersed in a frying oil and drained to remove excess fat. They are then hulled by hand and delicately placed in their tin. The extra virgin olive oil that covers them enhances their flavour and ensures their excellent storage. These special boxes are created each year and numbered.


5 Item(s)

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