Sardines with organic extra virgin olive oil

At La Compagnie Bretonne our sardines are caught during the high season between June and October, as this is when their fat content is at its highest and the sardines are both plump and flavoursome. Ring netting (with purse seines) is the fishing method used along our coastline, as it neither harms the fish nor damages their flesh. After being landed in the ports of Saint-Guénolé, Douarnenez, Concarneau, or Lorient, the fish undergo a rigorous selection process by our teams and are transported to our workshop in the early morning. The sardines are prepared by hand while they are fresh, and traditional methods are used from gutting to packing. The ‘old-fashioned’ method of frying them in sunflower oil allows them to improve over time, and the olive or rapeseed oil used to cover the sardines during the canning process is organic,as is the churned butter. The port, the name of the boat that caught the sardines, and the fishing season are shown on the back of each tin.