Vintage sardines 2026

2026 Vintage Sardines by Les Mouettes d'Arvor from Concarneau

The 2026 vintage sardines from Les Mouettes d'Arvor are the first catch of the new season, fished in early summer off Concarneau and placed by hand in extra virgin olive oil. A young vintage, lean and bright, that continues to mature in the tin.

2026 vintage sardines are single-season sardines from Les Mouettes d'Arvor in southern Brittany, caught by purse seiner boats in the port of Concarneau. The first fish of the year arrive on shore in June and July, when their flesh is still fine and lean. The year of the catch is printed on the lid, just as one would otherwise only find on a bottle of wine.

Bright and clear on crusty bread

On a slice of baguette, the young vintage tastes bright and clear of the sea, with firm flesh and a clean, salty aftertaste.

The extra virgin olive oil lightly coats the palate and carries the flavor without masking it. Lemon, radishes, and coarse pepper are the company this sardine thrives in. Those who prefer them warm can place the open tin briefly on lukewarm bread; the flesh then becomes almost creamy and the oil soaks into the crumb.

Cold from the tin, with a little fleur de sel and a drop of lemon, it is a bright appetizer. In a Salade Niçoise, it holds its shape, and on warm potatoes with chives, it tastes of summer at the harbor.

The first catch, firmed in ice water

The sardines come from the port of Concarneau in June and July, caught by the purse seiner boats of southern Brittany.

On the same day, a bath in ice water firms the flesh before each sardine is individually cleaned, washed, and dried. Afterward, it is briefly dipped in hot oil, rests overnight, and is only placed by hand into the tin the following morning. In the end, there are three things inside: sardine, olive oil, and salt.

The fish of early summer are slimmer than those of late autumn, and that is exactly what gives this vintage its bright, clear character. In this way, the tin bears not only its year but also its season.

Open now or let them age

The young vintage can be opened immediately, and it is equally worth the wait, as it becomes softer and deeper with each year in the tin.

Stored in a cool, dark place, the sardine changes slowly as the olive oil permeates it and, in turn, takes on its flavor. If you pick up two tins, open one now and the other in three years to taste the difference. Further vintage sardines and sardines from France can be found right next door.

The beginning of a collection

In a dark cupboard, the tin will keep for many years, and if you place the next one beside it next summer, you will have a small series on your shelf after a few seasons. Before eating, it can stand in a cool place briefly and should then be opened at room temperature so that the olive oil becomes clear again. At Les Mouettes d'Arvor, you will find more tinned fish from Brittany, including the 2024 vintage sardines, which already have a two-year head start.

Contents 115g – Drained weight 87g – best before the end of 2036