At a recent local market, I was advised by a good friend to buy some sardines from a producer who'd come all the way from St Gilles-Croix-de-Vie (85), to the North of La Rochelle. These are Atlantic Sardines rather than the more common Mediterranean ones.
Every inch of the canning process is done by hand; a tradition that Conserverie Gendreau have practised ever since they started back in 1903.
Of course there's a lot of hype involved in the sale of every product, and Sardines are no exception. They claim to be the best (who doesn't), and have their cans illustrated by 'self-taught' local-born painter Suzy Ocadlik. The only difference between these and others, is that the fish are roasted for a while before being canned. They are, of course, in Olive Oil.
I recently surprised myself by making baked potatoes that were split in half, filled with a plump tinned Sardine, and with plenty of the Olive Oil poured over. It was stunningly delicious.
So, are they good? Indeed they are; there is a more pronounced flavour of grilled Sardine than in some makes. I'd give them 9/10.
The tins have a charm.
Both beautiful packaging and delicious sardines, double enjoyment.
ReplyDeleteYes, a winner on both counts.
DeleteI am a total sucker for gorgeous packaging and if these were on offer near me, they'd be on the shopping list! I made the Sicilian pasta con le sarde the other night to utilise half a fennel I had kicking about in the fridge. So delicious! Baked potatoes haven't been on the menu here in an age but you've made me reconsider this failing.
ReplyDeleteWe are now lighting our sitting room stove daily, and it's so easy to bung a few foil-wrapped spuds under the embers. They are delicious.
DeleteSardines!
ReplyDeleteNever mind the packaging and the hype, just show me the sardines.
I'll eat them tinned or fresh, a baked potato is just the thing to accompany them.
Of course the ones I eat are neither French nor artisanal, I still enjoy them.
Alphie
I think a lot of people say they dislike them because they are 'cheap peasant food'. But that makes me like them even more!!
DeleteSound good and I like the picture on the can. Brunswick Canadian sardines here.
ReplyDeleteI don't think I've ever had Canadian Sardines. I suppose the little darlings appear everywhere.
DeleteI love tinned sardines. Ours are greek, some better than others. Don't know about baked potatoes but we'll be eating them chickpeas today. A traditional accompaniment.
ReplyDeleteI only eat Chickpeas in two ways. Either I make them into Humus, or I put them in Moroccan style Tagines. I should be more adventurous.
DeleteWhat a delightful tin! Love sardines too, they are a very versatile food.
ReplyDeleteWonderful things; I love tinned Tuna too.
Delete30th September 2019 found me in Coimbra, Portugal. There is a shop which is a veritable monument to sardine canning. You can buy a tin displaying your birth year. I'm not sure if they were actually canned in that year. I don't fancy a 1944 tin of sardines - but a nice idea for the tourists!
ReplyDeleteThere used to be a trend for keeping tinned Sardines a bit like wine. They turned them over every six months, and probably wrapped the tins in cotton wool. I don't suppose it made any difference to the contents, but they felt proud of themselves.
DeleteLove ‘em...... and, on toast is always good. I like pilchards as well. There’s always a tin of sardines in the cupboard. The tin is charming ( if a little phallic 🤣 ) XXXX
ReplyDeleteI'm not keen on Pilchards in Tomato sauce. I was hoping someone would mention the Lighthouse!
DeleteHaha !!!! It had to be me ! XXXX
DeleteYears ago a friend once brought me the most beautiful tin of sardines from Portugal and made me promise never to open them, I haven't. I still love the tin.
ReplyDeleteI don't suppose I'll be able to resist the above.... they're too good.
DeleteI could perhaps eat them if their heads were chopped off.
ReplyDeleteThey leave the tails on! I eat the lot.
DeleteI have always loved tinned sardines, so delicious and versatile. We also buy tinned mackerel which have a more delicate flavour. I could happily eat them any which way.
ReplyDeleteI like most tinned fish. Mackerel in white wine is probably my favourite.
DeleteI like sardines with the bones left in. My favorite tinned sardines are the Portuguese. Like you say, in olive oil. I tend to eat them when Mrs G is out for the evening. I’ve no green fingers when it comes to cooling, but sardines on toast and a glass of red wine I can just about manage.
ReplyDeleteI wouldn’t eat sardines if they were caught near a nuclear power station.
DeleteI generally find that the cheaper they are, the better they are (above is an exception). Cheap Moroccan or Portuguese Sardines can be excellent; and if fished from waters near a power station, you have the advantage of them glowing in the dark.
DeleteI am not a fan of the contents, but the can is pretty.
ReplyDeleteLet's make a deal. You have the can, and I'll eat the Sardines.
DeleteCoincidentally I was wondering what to have with the baked potatoes I decided to have for dinner. I have now changed my decision. Some sardines will go down very well. If I'd had some smoked anchovies as well then I'd be a very contented person.
ReplyDeleteIt's a surprisingly good combination; baked Potatoes and tinned Sardines. And, of course, it costs almost nothing.
DeleteThe tins are indeed a delight. I love sardines - usually in either a sandwich or on toast but I also love jacket potatoes so might try them the way you suggest and report back.
ReplyDeleteThey are good however one has them. An essential in the larder.
DeleteGoodness I like everything about this post !
ReplyDeleteMust go out to the "posh market " and see what type of sardines they have.
parsnip
I currently have about 6 or 7 different types. The only ones I can't find that I really like are Sardines in Harissa sauce, but I expect they'll turn-up again somewhere.
DeleteWhat a mouth-watering post - and a tin lid worthy of hanging on the wall!
ReplyDeleteYes, the illustration is a bonus.
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