Groix & Nature Sardines with Lobster Oil


We really don’t have anything to compare these to, they are unique in the sardine world. Typically lobster oil is something used in small amounts because a little goes a long way. It’s a finishing oil to dress up roasted potatoes, scrambled eggs, rice, you name it. Here it is used to preserve sardines, and the effect is transformational. Not only is the flavor affected in a richly delicious way, but the texture of the fish is different than other sardines in a way that’s difficult to articulate. At first I thought the sardines were dry, but it isn’t a dryness at all. The closest I can come to describing the texture is how sardines get when you fry them in butter until they just start to show some golden coloration. It’s as if all of the water-based moisture has been pushed out and all that remains is the oil-based moisture where umami lives. And using lobster oil just adds to the effect. A singular product. If you love the oil (and you will), we offer it as a standalone product, as well.

115g (4 oz) tin

Pictured with roasted potatoes, carrots, leeks, and wilted greens.

In stock


Ingredients: Sardines (Sardina pilchardus) 75%, Lobster Oil 18% (grape seed oil, lobster, shallots, carrots, garlic), grapeseed oil, salt

Allergens: Fish, Crustaceans

A recipe from Groix & Nature (click to open a .pdf)


See what Matthew Carlson has to say about these sardines.


  1. fibersides (verified owner)

    Really? I’m the first to review this delight? Like Dan says, these French Deenz just hit differently. The French Deens always seem to have a firmer texture. Almost as if cooked, but not in the way a well done steak is over cooked for some people. It’s as if you get that steak cooked rare taste with that firm well done texture. Juicy and tasty, but with a firm texture.

    Ok, and now lobster oil. Wow. To my mind it needs it’s own study. But what you have here is the most decadent of tins. French Sardines, firm, flesh, fresh fish. If there are sinful sexy sardines, these are them.

    I love them straight from the tin with some crusty bread, but these babies will serve on any starch like potatoes, rice, or other grains, even eggs, anything you’d otherwise like some extra butter on would be well served with these deenz.

  2. RZ (verified owner)

    I enjoyed the sardines on bread, but felt that their taste overpowered the lobster oil. The texture was indeed on the firm side. The leftover oil was delicious with potatoes.

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