Sardines in olive oil
The name sardine derives from the Italian island of Sardinia where they used to live in large populations. Cornish sardines have - because they’re fatter - more flavor than their Mediterranean family. Added bonus is that the sardines with bone contain loads of calcium. The can makes the bones soft, making them easy to eat. Sardines in olive oil are very suitable for warm dishes.
Origin
Our sardines come from Cornwall – hence the name Cornish sardines. The English version of Saint-Tropez is Newlyn, its harbor is about 1,722,000 sqft making it the home port to one of the biggest fishing fleets in the country.
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DavidCornish sardinesNewlyn, United Kingdom
Fish with a story
The family of sardine fisherman David has been fishing for generations for Cornish pilchard sardines. He fishes on request mostly: “We have a very strict no-waste-policy. No demand? Then we don’t ship out. When we do have requests, we make sure that we don’t over-fish the data. We hope by doing it this way, the generations after us can also do this type of work.”
Fishing Method
The fishermen lure the sardines from so-called purse-seine-boats with a lamp to the water’s surface and then put a net around the school. When they pull the net down, it forms a basket around the school.
Straight from the ocean
At Sea Tales we want you to know what the origin is of your fish and what has happened between the catch and your frying pan. We believe that a fully transparent chain makes it easier to choose for fair products - and to enjoy your fish totally guilt-free.
