Extra Large Wild-Caught Sardines

Caught from open-ocean schools at the peak of their season, when the fish carry the most oil and the deepest flavour. These run well above standard market size, so each one gives noticeably more flesh on the plate.

Why It Stands Out

• Caught at seasonal peak for maximum oil content
• Firm, flaky flesh that stays moist through high-heat cooking
• Omega-3 levels that rival salmon gram for gram
• Naturally rich in calcium, vitamin D, B12, iron and selenium
• Short-lived, low-food-chain fish with minimal mercury

How To Cook

Scale, gut and rinse, then cook them hard and fast. Charcoal-grill them whole with the skin down first for a blistered, crisp finish, pan-fry with garlic and herbs, or pickle them in vinegar for a classic escabeche. Serve with lemon, crusty bread and good olive oil.

Details

• Pack size: 2 kg
• Storage: keep on ice and cook the same day, or freeze at -18°C for up to 2 months
• Sourcing follows strict sustainability guidelines