Mixed Tinned Sardines – Sardine Six (6 different tins)
- Six different tins of sardines, about 725g in all: Ortiz in olive oil (140g), La Narval in olive oil (120g), sardinillas, the small ones (115g), Ati Manel in olive oil (120g), Ati Manel in spiced olive oil (120g) and Cornish sardines in rapeseed oil from Hevva (110g)
- Lay them on hot buttered toast with a squeeze of lemon, or straight from the tin with good bread
- Each tin is a generous lunch for one or a starter for two
Tinned sardines are the best seller in our tinned range by a distance, and the only sensible way to find out which you like is to eat them side by side. Six tins, no two the same: Spanish, Portuguese and Cornish; big fish and little ones; olive oil, rapeseed oil and a spiced one with a slice of chilli. People are usually surprised how different two tins of the same fish can be.
The French take this further than anyone: they lay down vintage sardines like wine and turn the tins every few months so the oil soaks in evenly. You don't have to (we don't), but they keep for years in the cupboard, so there is no hurry.
Sardines have been short this year, so if one of these runs out we'll swap in another sardine tin rather than leave the box empty. Tins travel happily with a frozen order. If you'd rather stock up on a favourite, the Ortiz are the ones we never run out of.
Try something new
Product Details
- Six different tins of sardines, about 725g in all: Ortiz in olive oil (140g), La Narval in olive oil (120g), sardinillas, the small ones (115g), Ati Manel in olive oil (120g), Ati Manel in spiced olive oil (120g) and Cornish sardines in rapeseed oil from Hevva (110g)
- Lay them on hot buttered toast with a squeeze of lemon, or straight from the tin with good bread
- Each tin is a generous lunch for one or a starter for two
Tinned sardines are the best seller in our tinned range by a distance, and the only sensible way to find out which you like is to eat them side by side. Six tins, no two the same: Spanish, Portuguese and Cornish; big fish and little ones; olive oil, rapeseed oil and a spiced one with a slice of chilli. People are usually surprised how different two tins of the same fish can be.
The French take this further than anyone: they lay down vintage sardines like wine and turn the tins every few months so the oil soaks in evenly. You don't have to (we don't), but they keep for years in the cupboard, so there is no hurry.
Sardines have been short this year, so if one of these runs out we'll swap in another sardine tin rather than leave the box empty. Tins travel happily with a frozen order. If you'd rather stock up on a favourite, the Ortiz are the ones we never run out of.
- Wild
- Spain • Portugal • United Kingdom
