Boneless sardines in extra virgin olive oil with lemon

Boneless sardines in extra virgin olive oil with lemon. The artisans at la belle-iloise carefully prepare the sardines, removing the bones using a tricky-to-master technique which prevents any damage to the flesh of the fish. This preserves the flavour and texture during cooking.

Great on their own, on toast or with a simple green salad with olives.

La belle-iloise was founded in the fishing port of Quiberon, Brittany in 1932 by Georges Hilliet, when he was 22 years old. Quiberon was one of France’s key sardine canning hubs, with 14 canneries located there.

Hilliet was a firm believer in quality, artisanal production from the outset and resisted the emergence of mass retailing in the 60s, keeping faith with his own production values. He vowed he’d sooner sell his sardines from a basket on the beach than compromise on quality. The company was eventually re-named la belle-iloise, a tribute to the people of Belle-Ile - the island opposite Quiberon where the sardines are caught.

Today Hilliet’s granddaughter Caroline Hilliet Le Branchu helms the company, continuing her grandfather’s ethos of quality, sustainable production and tinned fish that melds traditional recipes with innovative flair.