Lemon & herbs

A rectangular box with a green background, silver border, and Berthe written in yellow above an image of a girl in a yellow dress
£4.95
Tuna fillets with lemon
A tin of Ramon Pena lemon mackerel fillets in black rectangular packaging, with an image of a mackerel.
£7.95
Mackerel fillets with lemon
A tin of horse mackerel with lemon and olive oil in rectangular green and yellow packaging.
£6.95
Horse mackerel with lemon and olive oil
A square box with an image of a fisherman calling out over the Cornish coast. The packaging has a light background with purple, orange and gold lettering.
£9.95
Cornish hake in lemon
Sardines with olive oil and lemon in vivid yellow packaging, featuring Papa Anzóis displayed at the top.
£6.95
Sardines with olive oil and lemon
A tin of sardines in a paper wrap with an image of a woman in a yellow dress holding an amphora of olive oil beneath the Cântara logo.
£5.95
Sardines with lemon
Tuna fillets with fennel
£4.95
Tuna fillets with fennel
A tin of sardines with a paper wrap depicting a woman in a red dress holding an amphora of olive oil. The tin is against a wood background
£5.95
Sardines in olive oil with oregano
A rectangular box with a blue border and a painting of a herring on the front, against a wood background
£5.95
Wood-smoked herring with wild garlic
Herring in olive oil with lemon
An open rectangular golden tin of herring in olive oil and lemon extract, set against a pale background.
£4.95
Herring in olive oil with lemon
Greenland halibut in a rich, organic cold-pressed rapeseed oil, gently seasoned with Arctic Thyme. The halibut is flaky, fall-apart and tender, and comes in an illustrated purple fish box.
£7.95
Greenland halibut with Arctic Thyme
A black rectangular tin with smoked sprats in oil written on it in yellow lettering by a small image of bright yellow lemons. A pale grey geometric design created out of fish is on the right of the tin. The tin is against a pale yellow background.
£4.95
Smoked sprats with lemon

Lemon and herbs

Oily fish love acidity. You can do what la belle iloise do and pair sardines with a zesty Muscadet or you can spritz them with lemon juice. The acidity, in whatever form, cuts through the oily texture of the fish, refreshes the palate and injects balance. A sharp pickle is a classic combination too. Think Gildas, that iconic pairing of anchovies, olives and hot pickled peppers. And its why tangy cream cheese frequently finds its way into our recipes.

Packing the lemon slice in with the sardines, as Nuri and Papa Anzois do, means the lemon infuses into the oil and into the sardines’ flesh.

Herbs play a similar role, imparting freshness and contrast to the oily fish. They can nod to the provenance of the fish too. Herbs native to Scandinavia where the Fangst fish is sourced complement the fish: heather and chamomile from the Danish coast accompanies the Baltic Sea sprats and hand-harvested Arctic thyme complements the Greenland halibut for instance.

Serving tips 

  • Sardines with lemon are great with a peppery water cress, and red onion salad. You can use the lemon-infused olive oil as a dressing.
  • Add the sardines to a pesto sauce and drizzle over pasta. Garnish with roughly chopped pine nuts or pistachios.
  • Enjoy them the classic way on toast with some fresh parsley or dill.