Sardines with Lemon

Sardines with Lemon from Conserverie Jean de Luz

Sardines with lemon from Conserverie Jean de Luz are large winter fish from the French Basque country, packed by hand in extra virgin olive oil. Lemon and salt provide all the seasoning, and the acidity keeps the fish's oil bright and light.

Sardines with lemon are a Basque specialty from Conserverie Jean de Luz in Saint-Jean-de-Luz, the old fishing port on the Bay of Biscay. In the resealable jar, whole sardines lie in extra virgin olive oil, seasoned with organic lemon and salt. They are caught in the winter, when the sardines are fully grown and carry less fat.

Firm bite, salt, and a bright hint of lemon

The sardines from Conserverie Jean de Luz bring strength and salt, the lemon contrasts with it, and the olive oil holds both sides together.

Because the sardines are caught fully grown from winter waters, their flesh remains firm and does not fall apart when lifted out. The acidity coats the oil and removes its heaviness without masking the taste of the fish. Served slightly chilled, the lemon stands out more clearly; at room temperature, the olive oil gains in fragrance. Over the months, the oil absorbs some of the salt and becomes a seasoning in its own right for bread and salad.

Oil-packed sardines for a summer table

Cold on good bread, in a green salad, or in a sandwich for on the go, this preserve shows exactly what it was made for.

A few parsley leaves on top, thin onion rings on the side, and your pantry stock becomes a small meal. In a lukewarm potato salad or over white beans, the lemon takes the heaviness out of the meal. Add a spoonful of the oil from the jar, as it carries the full fragrance of the fruit.

Designed for warmth, ready in ten minutes

Quickly sautéed with tomatoes and onions in a pan, the cold appetizer becomes a warm dish for two.

Served over hot spaghetti with parsley and a little pepper, it makes a dinner straight from the pantry. On a baked potato with sour cream, the sardine holds its own, and the lemon keeps the whole dish fresh. A drizzle of the oil over the finished pasta binds the sauce and brings back the aroma of the fruit. For something spicier, try the sardines with Piment d'Espelette.

Acidity and fat, an ancient pairing

Fatty sea fish and lemon belong together in almost every coastal kitchen because the acidity dissolves the oil on the palate.

That is why lemon is in the ingredients list here, rather than just as a slice on the plate. It spends months in the oil, infusing its aroma into the sardine long before the lid is turned. Conserverie Jean de Luz uses organically grown lemons for this, just as the olive oil is also from organic production.

Opened, chilled, consumed

Remove the sardines with a fork and leave the remaining ones in the oil so they do not dry out.

Once opened, the sealed jar will keep in the refrigerator for about four weeks; unopened, it stays in a cool, dark place in the pantry. Stored upright, the fillets remain covered by the oil, which is the best environment for opened sardines in oil. More from the Basque country can be found at Conserverie Jean de Luz, more from the sea in our tinned fish collection.

Content 270g – Drained weight 190g

Organic control body FR-BIO-010 – EU Agriculture