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

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

Kosher OU

Product of Poland

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


  1. Hream McDan (verified owner)

    The best jalapeño flavor that I’ve ever had in a tin, it’s true to the label! Multiple slices of jalapeño to include on each bite, and those slices still actually had flavor left. The spicy quotient was ideal and *exactly* what you’d expect out of jalapeño, I’d call it a 2.5-3 out of 5. I can’t fully explain how exciting it is to finally eat a jalapeño tin that truly tastes like … you know, jalapeño.

    The jalapeño is so good here that it takes it from ‘good overall’ to maybe even ‘very good’ on the right day. The sardines themselves are typical KO quality, not bad but not top tier. Slightly softer fillets than the already fairly-soft KO texture you’re used to (presumably due to the jalapeño) but, fine. The fish doesn’t get in the way of what you’re really buying this tin for. If this tin had top notch sardines in there, I’d be using all caps here … but it would also then cost 2x or 3x as much. For what this tin is, at this price? It’s a total winner. If you love jalapeño then you HAVE to try this one.

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