Ferrigno La Bonne Mer Sardines in Butter with Persillade (Garlic and Parsley)


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

In stock

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Ingredients: Sardines (Sardina pilchardus) 70%, butter27%, garlic, salt, parsley 0.5%.


  1. Joshua Sibelman (verified owner)

    Delicious. I like to serve them over farro.

  2. nrobinson (verified owner)

    Delicious tender medium sized fish. I warmed the tin, then dumped it into a cast iron skillet and sauteed them for 3 or 4 minutes. Delicate taste, not at all fishy. Flakes apart in the mouth almost like it is melting. A few scales. Great on its own, but absolutely delicious poured over fried potatoes or toasted sourdough. A little parsley and a squeeze of lemon… :Chef’s kiss:

  3. Matt (verified owner)

    These were absolutely incredible! Delicious sardines packed in high quality French butter, just the right amount of garlic and parsley as well. Sautéed in a pan for a few minutes and served with some crusty bread. Regretted only buying one tin, will absolutely be ordering more of these

  4. Sarah Voorhees (verified owner)

    Butter makes everything delicious and this tin was no exception. I followed the directions that were included and submersed the tin in hot water for a few minutes before opening and pan frying for a few minutes.

    The tin included four intact fish and a ton of buttery sauce which I cooked the fish directly in and the served over rice. The taste was very butter forward with no notable fishiness. Would be fantastic with pasta or, to soap up the sauce , with a crusty bread. Very unique and indulgent flavor profile, would absolutely buy again.

  5. Tommy P. (verified owner)

    Very rich, which I suppose is expected for something tinned in butter. The flavors were quite good, but this is definitely something you need to pair with something more substantial than just some crackers. I also had a few scales on mine, didn’t bother me but my dining partner wasn’t prepared for that.

  6. Betty Chu (verified owner)

    I really wanted to like this tin, but it’s about 3.5/5 for me. The sardines come in a good quality butter with very mild garlic flavor. I followed Dan’s suggestion to lightly fry the fish, and put them on top of French bread toasted with Comte. The sardines were a bit dry and I was glad to have tomato soup to help them out. I think it would’ve been better if I threw in some freshly minced garlic when I fried the fish. All in all, not a bad tin, but also not one that excites me.

  7. Greg L (verified owner)

    I think based on flavor alone, this was good. Not great, though. However, if I’m frying anything in butter, it better blow me away. These did not. I’m generally a big fan of Ferrigno and the “mix ins” that come in the tin. The persillade was barely noticeable, which is disappointing. The sardines were about standard for Ferrigno (which is to say they are pretty good). Slight scaliness, which is also typical for many Ferrigno tins, but not enough to be unpleasant. The light fry didn’t affect the moistness of the fish, but the flavors were just not there for me. The butter used is clearly high quality. If you are interested in trying a Ferrigno “in butter” tin, I highly recommend the Thyme variation instead. I can’t recommend this tin knowing that the Thyme version exists.

  8. Anne Martin (verified owner)

    These were mildly seasoned with garlic and butter. I warmed them then dumped them over hash browns in a skillet then heated them together. The potatoes were a good foil for the buttery sardines. One of the sardines was bony and crunchy, all were firm. Heating these a bit in the tin was definitely the thing to do. The photos here are a good depiction of how they appeared. I would try these again, and this will send me to find more garlic tinned fish.

  9. Ashlee McClelland (verified owner)

    I enjoy this brand’s dines in butter generally so much more than I thought I would. Haven’t had one yet I dislike! These were mild and I had them warm on pasta, which so far seems to be the way I like all the butter ones most.

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