Ingredients: Sardines (Sardina pilchardus) 70%, butter27%, garlic, salt, parsley 0.5%.
These are intended to be lightly fried in the butter they’re packed in and then served atop steamed potatoes and/or vegetables. Garlic and parsley minced together is what the French call persillade, and it is one of the all-time great seafood accompaniments.
Butter is a solid at room temperature, and the easiest way to make the butter liquid enough to remove the contents of the tin is to drop them into a pan of simmering water as you remove the pan from the heat. Let sit until just cool enough to handle easily. Some people remove with tongs then run the tin under cool water so that it can be handled sooner. Be careful when breaking the seal as the contents are now under some slight pressure. We place our tins on a folded up paper towel for traction and to deal with any splurt. Pour contents into a saute pan and fry on medium heat until the edges just begin to get golden.
115g (4 oz) tin