{"product_id":"sardines-with-green-pepper-and-kumquat","title":"Sardines with green pepper and kumquat","description":"\u003cp\u003e\u003cstrong\u003eGenerously-sized sardines with tangy kumquat and\u003c\/strong\u003e\u003cstrong\u003e green\u003c\/strong\u003e \u003cstrong\u003epepper in grapeseed oil.\u003c\/strong\u003e A perfect breakfast sardine, with the sardine's strong flavour offset by the kumquat's light citrus hit.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecipe tip: \u003c\/strong\u003etry them on toast with a side of eggs to start the day. Or\u003cstrong\u003e \u003c\/strong\u003elater as an aperitif: the cannery recommends topping lettuce leaves with thin slices of boiled potato and a couple of the sardines. Mix the oil with 100g of Greek yoghurt and garnish the canapés with the mixture and season with salt and pepper.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout the sardines: \u003c\/strong\u003ethe sardines are caught in season, between May and November, as close as possible to Quiberon, in Brittany, where \u003cem\u003ela belle-iloise\u003c\/em\u003e is situated. The fish are artisanally prepared and canned on the day of catch.\u003cem\u003e \u003c\/em\u003eThe cannery chooses fish caught using sustainable fishing methods. If less pressure on local fish stocks is called for, the cannery will source its fish from further afield where stocks are more abundant.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout \u003cem\u003ela belle-iloise\u003c\/em\u003e:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe cannery 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. The cannery was simply called \u003cmeta charset=\"UTF-8\"\u003e\u003cem\u003eÉtablissement Georges Hilliet.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eHilliet 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 \u003ci\u003ela belle-iloise\u003c\/i\u003e, a tribute to the people of Belle-Ile - the island opposite Quiberon where the sardines are caught.\u003c\/p\u003e\n\u003cp\u003eToday 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.\u003c\/p\u003e","brand":"la belle iloise","offers":[{"title":"Default Title","offer_id":56615982727548,"sku":"LAB27SARKUM","price":6.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0772\/7801\/9900\/files\/La-belle-iloise-sardines-with-green-pepper-and-kumquat.jpg?v=1776432704","url":"https:\/\/www.thetinnedfishmarket.com\/products\/sardines-with-green-pepper-and-kumquat","provider":"The Tinned Fish Market","version":"1.0","type":"link"}