Sometimes I fancy a sardine or two, in a bread roll or perhaps on toast.
Normally I just buy a 99 cent can of Brunswick sardines in spring water from the supermarket, and find myself a little disappointed when it comes to eating them. I scatter a quick grinding of black pepper on top, but somehow it just never quite works.
Yesterday though, while buying Fair Trade drinking chocolate at Commonsense Organics I spotted some (rather expensive) Connétable French sardines. Since I’d just decided to save a couple of dollars by not buying lunch at Wholly Bagels, I did the impulse buy thing.
I bought a 100 gram can of lightly smoked Sardine fillets in extra virgin olive oil with lemon slice, and an 87 gram can of sardines in olive oil. I don’t recall the exact price, but they were about $5 each.
I ate the lightly smoked sardines yesterday and today and they were delicious. Definitely worth the money. No more Brunswick for me.
Commonsense had a small card up near the sardines, pointing out that sardine fisheries are sustainable, given the short life span of the fish, unlike long-living fish such as Orange Roughy. So that was reassuring.
I did have a concern about where the fish were caught — I guess I just expect the entire northern hemisphere is polluted, but perhaps that’s not fair. And it actually wouldn’t occur to me for the better known Canadian fish. Hmmm …
Connétable have a website, with history, recipes and general information. Watch their advertising videos for a spot of happy fisher fun. It sounds as though women do most of the work:
Equipes 325 personnes (dont 85% de femmes):
Pour avoir un résultat à la hauteur, rien ne remplace le savoir – faire des femmes.
Les sardines sont choisies, triées, préparées et rangées à la main depuis 1853 ; un savoir-faire désormais conforté par les contrôles qualité et les techniques modernes.
Outre cette expérience humaine, « le plus » de la sardine Connétable vient de son mode de cuisson. Elle est frite dans l’huile et non cuite à la vapeur, dans des bassines à frire « Marchadour », ce qui lui donne son caractère croustillant et, paradoxalement, moins gras car moins perméable à l’huile de couverture qui remplit ensuite la boite.