Les Mouettes d’Arvor Boneless Whole Sardines in Extra Virgin Olive Oil

We’re big fans of sardine fillets. It’s not that we don’t care for skin and bones, we eat all that stuff. But you get a very different chew from a fillet than you get from a whole fish. It’s true of small whole mackerel as they compare to mackerel fillets and it’s true of sardines, as well. Neither is better or worse, those are quantitative evaluations. Each is different and has its own set of characteristics. We find they are better suited to any application where the meats will be fork-mashed, the finished product just looks better. And we like them for making one-bite presentations because you can really see that it’s a fillet.

I have tagged these as “Boneless & Skinless” but they’re only boneless. When I asked the producer about about how these differ from the boneless fillets, I was told, “The handmade boneless sardines are whole sardines without bones. So they are nicely presented in the can as whole sardines but when you return it [turn it over], they’re “cutted/opened”.

115g (4 oz) tin

Pictured on arugula with beet pickled onions and kale microgreens.