Sardines in peanut oil – La Quiberonnaise

5.00 CHF

SARDINES IN PEANUT OIL TRADITIONAL FORMAT , 5 to 6 sardines

The traditional Breton recipe is the canned sardines in pure peanut oil.
This particular oil was chosen because it enhances the good taste of sardines.

** product not sold individually ** Available in our baskets!

Initiated by Henriette Jourdan, the production of "old-fashioned" sardines follows a very precise protocol of actions carried out by the sardine farms of La Quiberonnaise, which they alone practice scrupulously.

The fresh sardines (48 hours maximum between fishing and canning) arrive on the tables of sardine plants who salt them then gut and stun them before immersing them for several minutes in the brine (seawater saturated with salt).
Once installed on grids, they are rinsed with fresh water then dried about 2 hours in the drying tunnel. A huge fan propels the air at room temperature and / or 35 ° C depending on the size of the sardine. For the old-style tins of sardines from the La Quiberonnaise cannery, the selection is a minimum of 20 sardines per kilo, i.e. one unit weight always less than 50gr .

They are then fried with oleic sunflower oil (oleic acid level of nearly 82% similar to that of olive oil) at boiling temperature. The principle is to pass the sardine grids in the boiling oil bath. The crossing time corresponds to the cooking time, determined by the size of the sardine .
The fried sardine grills are put back into a clean cart. The shelves of the trolley are sloping. Step of dripping is crucial because it directly influences the good digestion of the product. Sardines from La Quiberonnaise, unlike the majority of sardines in oil on the market, are drained overnight which makes it possible to no longer find no trace of frying oil then in the box .

The next day will see the start of canning of these sardines, cooked the day before. The casing is a meticulous job which requires precision and a certain know-how to go quickly but not too fast to the detriment of the result. The production assistant scissor off the tail and the collar of each sardine (trim). One by one, the sardines are placed in a box, stomach in the air (in "white") a qualitative presentation that reveals the slightest tear on this fragile part of the sardine (standard storage, visible back and "belly in blue", often hides imperfections ...).

Producer information

Born in Pau in 1948, Francis Miot has become the most famous jam maker in France, certainly by the number of titles and awards he has received, but also thanks to his enthusiastic communication and his inimitable mustaches!

Emblematic character of the South-West, nicknamed “the Pope of Jam”, he left his mark and his identity at the heart of the House which bears his name and which continues to carry its values of authenticity, creativity and know-how. make.

Born in Pau in 1948, Francis Miot has become the most famous jam maker in France, certainly by the number of titles and awards he has received, but also thanks to his enthusiastic communication and his inimitable mustaches!

Emblematic character of the South-West, nicknamed “the Pope of Jam”, he left his mark and his identity at the heart of the House which bears his name and which continues to carry its values of authenticity, creativity and know-how. make.

Cradled from a young age by the authentic cuisine of his grandmother, Francis Miot followed the path of gastronomy until the creation of an anthology of jams, sweets and chocolates with multiple awards.

In 1985, he created the famous jam factory in the South West of France. From the first jams “without added sugar” to the famous Coucougnettes, the Best jam maker in France, triple World Champion of jams , has always put innovation, quality and passion for good products at the heart of its work.

For 30 years, alongside Jean-Bernard Othax, Francis trained his teams and supported them in their desire to surpass yourself to move you. An insatiable creator, he passed on his stubborn desire to innovate in his recipes to both the Confiturerie and Confectionery teams.

In 2005, his meeting with Jean Othax, brother of Jean-Bernard, marked a turning point.

Francis, wishing to withdraw gradually, sells his shares to them and becomes the Consultant of Maison Francis Miot. The 2 brothers, great fruit lovers since their earliest childhood, then guide him towards new areas of culinary expression and in particular towards the conquest of foreign markets. Exceptional meetings with many Michelin-starred chefs thus stimulate his creativity.

Thus was born a great bond between these 3 enthusiasts who will therefore strengthen the DNA of the House : requirement – quality – craftsmanship – creativity.

Since 1995, 18 titles in jams, confectionery and chocolates at the International Confectionery and Chocolate Fair.

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