Sardines

Small fish, remarkable character.

This collection brings together sardines selected for their clarity of flavour, careful preparation and thoughtful presentation. Discover timeless recipes in olive oil alongside smoked, spicy and citrus-led varieties from independent European producers.

Serve them straight from the tin with good bread and something bright, fold them into a quick supper, or open a few different flavours for an effortless aperitivo. These are pantry staples made for quiet lunches, generous tables and everything in between.
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Vanliga frågor

  • Sardine is a market name used for several closely related small oily fish. Species can vary between products and regions, so each product page lists the exact species where available.
  • Sardines are naturally good sources of protein and omega-3 fatty acids. When the soft bones are included and eaten, they can also provide calcium. Nutritional values vary between species and recipes, so consult the individual product information for exact details.
  • They are ready to eat straight from the tin. Try them with toasted sourdough, boiled potatoes, lemon, herbs or a crisp salad. Tomato and spicy recipes also make an easy starting point for pasta or rice.
  • Usually, yes. The preserving process makes the small bones soft and edible, while the skin contributes flavour and texture. Some products are prepared skinless or boneless; this is stated clearly on the product page.
  • Follow the instructions on the product label. As a general rule, transfer any leftovers and their oil or sauce to a covered container, refrigerate promptly, and enjoy within two days. Unopened tins should be kept in a cool, dry place and used by the date shown on the packaging.