1y ago
Hard to find here, but there are some US companies catching on to this tinned fish. The sardines in olive oil are simple, nutritious and fished off the coast of Brittany between Saint-Guénolé, in Finistère, and La Turballe, in the Loire Atlantique region. At peak season and when the sardines are at their plumpest and tastiest, they are processed only with fruity olive oil and salt. Great on crackers or bread with a smear of brie or goat cheese and some fresh fruit on the side. I've used the oil for frying vegetables for clam chowder too.
