King Oscar Sardines (Sprats) in Extra Virgin Olive Oil with Jalapeño Peppers


Sure, tinned fish in olive oil is the purest expression of the art. But let’s face it, spice is the variety of life. Jalapeño is the just-right heat to go along with the oily goodness of sprats.

Two layer, 12-22 fish

106g tin

Pictured in onigiri.


In stock


Ingredients: Lightly smoked brisling sardines (Sprattus sprattus), extra virgin olive oil, sliced jalapeño peppers, salt, chili paprika flavor.

Product of Poland

See what Matthew Carlson has to say about the spice level of these sprats.


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