Sardines in Peanut Oil

Sardines in peanut oil in the yellow tin

La Quiberonnaise sardines in peanut oil are Breton Atlantic sardines in nutty peanut oil, Millésime 2025. Along with the red tin, the yellow tin is the brand's trademark and a classic of Breton cuisine. Nutty, mild, and simply good.

Sardines in peanut oil are fine Atlantic sardines from the Conserverie La Quiberonnaise, preserved in peanut oil, Millésime 2025 à huile d'arachide. The nutty aroma of the peanut oil pairs surprisingly well with the Atlantic sardine. In Brittany, sardines were long preserved in peanut oil; it was only later that olive oil was introduced with Mediterranean cuisine. This yellow tin therefore preserves a piece of old Breton tradition.

When you open the yellow tin, a warm, nutty scent rises to meet you, accompanied by the salty note of the sea. Eaten on bread, the sardine is tender and mild, with the peanut oil providing a well-rounded, almost buttery richness. Less Mediterranean, more Breton. You notice immediately that peanut oil is something quite different from olive oil—softer, warmer, and rounder in the aftertaste. An old classic with a character of its own.

Nutty, mild, an old Breton classic

The peanut oil makes this sardine softer and rounder than the version in olive oil.

Where olive oil tastes fruity and grassy, peanut oil brings a warm, nutty mildness that envelops the fish. Over the maturation period, the flesh becomes finer and more tender, much like with wine. It is amazing how much of a difference the oil alone makes. The red and yellow tins are the pair with which it all began; those who prefer it fruitier should reach for the red tin with olive oil.

On bread, in the pan, in a salad

These sardines are the affordable everyday classic you should always have in your cupboard. Hardly any tin is as uncomplicated and versatile.

They are right at home simply on bread with a little mustard or onion, in potato salad, or briefly warmed in a pan with a squeeze of lemon. The nutty oil goes well with Asian flavors, such as over rice with soy sauce and spring onions. If you prefer things fruity, you can also find peanut oil in the sardines in tomato sauce. A simple, honest meal that is satisfying and filling. And because it is one of the most affordable tins in our range, you can feel free to serve it often.

The yellow tin from Quiberon since 1921

Like the red one, the yellow tin is one of the oldest recipes from La Quiberonnaise.

Fish have been caught and processed by hand at the fishing port of Quiberon since 1921. The cannery was founded by Henriette Jourdan, and today her grandchildren, Bernard and Thierry, run the house in the third generation. The fish is tinned within 48 hours of being caught. In the past, such tins were an important staple for fishermen and their families; today, they are a small delicacy. The manual labor, which has become rare, is what defines the taste. In 2015, the company received the Entreprise du Patrimoine Vivant label for its living craftsmanship. You can find the yellow tin here alongside many other canned fish products from La Quiberonnaise.

The nutty note comes out at room temperature

Keep the 115-gram tin in a cool, dark place and turn it over once every six months so that the oil penetrates the fish evenly. If they have been in the refrigerator, they should be allowed to reach room temperature, as that is when the nutty note comes out best. The aromatic peanut oil from the tin can be used in a dressing or over steamed vegetables and should not be poured down the drain. This tin is also ideal for aging; over the years, the sardine becomes even finer.