Ingredients: sardines 75% (Sardina pilchardus), extra virgin olive oil, salt.
The world of vintage sardines may be as vast as the world of non-vintage sardines, there’s really no way to know who has how many tins carefully aging away in their cellar or pantry. Delicious to eat now if you can’t resist the art on the limited edition collector’s tin , an oil painting by Lucien Victor Delpy called “Tuna boats and reflections of the port of Concarneau,” which is fitting because the Les Mouettes d’Arvor cannery is in Concarneau.
But they will improve with age if you can wait.
If you plan to age sardines, we recommend turning the tin a couple of times a year to help the extra virgin olive oil do its work.
Ranked #72 on the worldbestfish.com Overall list.
Pictured tempura battered with sriracha mayo and furikake.