Sardine

Sardine

What it is

Named for Sardinia, whose waters once teemed with them, and immortalised by Marseille, where a ship called the Sartine sank at the harbour mouth — letting the whole town claim, forever, that “a sardine once blocked the port”. Napoleon’s era canned them: the first fish to be sealed in tin.

In the kitchen

Fresh, they want nothing but a grill, coarse salt and lemon. Tinned, they improve with age like wine — collectors cellar good vintages.

Goes with

Lemon Tomato Olive oil Fennel Oregano

Same species

Poutine (Niçoise whitebait)

Also used with

Wild fennel fronds Churned butter

In season alongside

Bonito (katsuo) Lobster coral Brown crab Cuttlefish Ikura Mackerel

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