King Oscar Sardines (Sprats) in Extra Virgin Olive Oil with Spicy Cracked Pepper


Hand-packed in Extra Virgin Olive Oil and a blend of white, pink, green, and black peppercorns to add a complex little bite of piperene to the classic oily flavor of brisling sprats.

One layer, 8-12 fish

106g tin

Pictured in potato pancakes. Recipe from Tin Fish Gourmet

Tin Fish Gourmet

In stock


Ingredients: Lightly smoked brisling sardines (Sprattus sprattus), extra virgin olive oil, whole and cracked peppercorns (red, white, green, black), salt, black pepper flavoring.

Product of Poland


  1. Pat Hachey (verified owner)

    These are peppery little flavor bombs for sure. Greeted by a fishy smell upon opening the can that thankfully does not translate into the flavor. Obviously also very peppery. I’m eating these straight from the can to have an unbiased take on them and after half of the can my tongue is starting to tingle. There is no lemon within but it has almost a lemon/citrus flavor as well, I’m assuming from the varieties of peppercorns used. The fish itself is very soft, however the cracked peppercorns add a pleasant crunch to counteract it. Would I recommend eating these standalone? Probably not. But I do think they could be excellent if prepared in a recipe with something to cut the intensity of the pepper. The oil has become incredibly flavorful and could be utilized elsewhere.

  2. Riley Mitchell (verified owner)

    These are probably my favorite KO’s I’ve tried so far, I’m a big black pepper fan and this delivers. I wouldn’t call it outright spicy, but the tingle does build over time. The fish is decently firm and very flavorful. I paired these with some Espinaler sauce on a cracker and a blood orange San Peligrino, pretty much perfect.

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