Ingredients: Sardine fillets 70%, extra virgin olive oil 29%, salt.
See what Matthew Carlson has to say about these French ‘dines.
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 when I asked the producer about the skinless part I was told, “We can’t define it as skinless… The skin remains on the fillets but it is so delicate and thin that it doesn’t ’embarrassed’ the tasting.”
100g (3.5 oz) tin
Pictured on short grain rice with furikake seasoning.