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These sardines are prepared in the old-fashioned way with fresh fish. This traditional preparation, still in use today in a Breton cannery, involves gutting and the heads are removed by hand. Lightly fried, they are covered with organic extra virgin olive oil, which enriches their flavour and gives them an exceptional melt-in-the-mouth texture. One by one, they are delicately placed in the tin by hand. Much like fine wine, sardines improve with age. Just keep the tin in a cool place and turn them over about once a month. A tin that has been kept for at least three years is a real delight. Enjoy with some fresh crusty bread spread with butter or with a potato salad.
