Sprats in olive oil with Mediterranean spices. The sprats or brisling are preserved in a neutral olive oil, have a smooth, firm texture and are lightly wood-smoked.
Serving tip: toast some bread and rub a halved garlic clove over it. Halve a large tomato and grate on a box grater until you are left with just the skin. Add sea salt to the tomato pulp and spread on the toast. Top with some sprats and drizzle with the olive oil.
About the sprats: the sprats or brisling are wild-caught in the Baltic Sea and have a similar flavour and texture to sardines. Like sardines, they are oily fish. This tin contains 2,5g of omega 3 per 100g.
About the cannery: they are canned in Latvia by the artisans at Diplomats, a renowned tinned fish brand, with a history dating back to 1907. The fish is canned using 100% artisanal methods in its state of the art cannery in the seaside village of Engure, on the shore of the Gulf of Riga.
