The Sardines Millésimées
Whatever I did not know is the information I will put at your disposal is very interesting. The vintage sardines are prepared in the old style (cutting, evisceration and manual frying and refining for 6 months) at the best time of the season, when the sardine is very tasty. That is a very important point. Do not forget that the sardine improves with time, turn it every 6 months so that the sardine absorbs the oil in a homogeneous way.
Fresh (never frozen) sardines must be sown at the best time (late summer) and in small nets (bolinges) so that their chairs are not compressed.
Fresh (never frozen) sardines must be sown at the best time (late summer) and in small nets so that their chairs are not compressed. So local fishing and quick product processing, traditional oil cooking and not steaming, followed by a long draining. Everything is done by hand. It’s craftsmanship that is much better and much better. Dabs the limp sardine must be presented on the belly or its back. Olive oil must of course be of quality. It is a cheap fish, rich in omega-3, phosphorus, vitamin B3 and vitamin B6. Therefore, it must be consumed before the posted date. If it is sardines Millésimées you can open it after the date is outdated. There is a gentleman who ate a can of sardine Millésimées 30 years after the expiration date. At the opening, the sardines very plump and was a little white. No strong odor but a complex and discreet fragrance. I have to experience it at least once. For some product we go back to the craft industry. The ‘sardinophiles’ therefore collect their boxes of vintage sardine so that they consume only six to twelve years after the date posted on them.