Monday, September 28, 2009
Vintage sardines may seem like an interesting phenomenon, but if you think about it, they make complete sense. Especially, when you think about it terms of other products like wine. You know where the product came from and when they were harvested.
These vintage sardines where from 2008 and had a very mellow flavor. The flesh was soft and less firm than other sardines I have had. In the bottom of the can, you'll find a lemon slice, a hot red pepper, a couple of peppercorns, and a piece of bay leaf. These all added subtle and enhanced flavor components. They were delicious on baguette with salt and lemon - just clean and simple preparation. And the best part? Dunking bread into the remaining olive oil and mopping up the left over little bits of sardine.