Extra Large Sardines

Overview

Caught from the open ocean at the peak of the season, when they are at their fattest and most flavoursome, these are a world away from the small tinned kind. Each fish is substantially larger than standard market size, with more succulent flesh and richer oil.

Why You Will Love It

• Seasonally wild-caught at peak condition
• Substantially larger than standard market size
• Firm, flaky flesh that stays wonderfully moist after cooking
• Naturally rich in omega-3 (EPA and DHA), calcium and vitamin D
• A short-lived, low-food-chain species with minimal mercury

Ways to Enjoy

Charcoal grill — a Portuguese and Spanish favourite; grill whole over high heat.
Pan-fry — cook skin-side down first with garlic and herbs until the skin crisps, then finish briefly on the other side.
Escabeche — pickle in vinegar for a classic cold serve.
Preserve — pack into olive oil at home. Serve with lemon wedges, fresh herbs, crusty bread and a drizzle of good olive oil.

Storage

Keep on ice in the refrigerator and use the same day for peak freshness, or freeze at -18°C for up to 2 months.