• Image 1
print recipe

Pasta con le sarde

Because we're lovers of all things pasta, our favorite way to use sardines is Pasta con le Sarde.


  • 8 ounces dried pasta, we like bucatini here
  • 3 tablespoons extra virgin olive oil
  • 4 cloves of garlic, sliced thin
  • 1/2 teaspoon chili flakes
  • 1 small head of fennel, sliced thinly
  • 1 can of sardines, oil reserved
  • 1 lemon, zested and juiced
  • 1/2 cup of breadcrumbs (fresh is best, but dried will work as well)


Cook the bucatini in a large pot of salted, boiling water.

In a large cold skillet, add the olive oil and sliced garlic and place over medium heat. As the oil heats and the garlic starts to sizzle, keep it moving and allow the garlic to turn golden, but not brown. Once golden, remove the garlic "chips" and set aside.

Add the chili flakes and fennel and cook for 5 minutes, until softened. Add the sardines and break up with a wooden spoon. Add the lemon juice and stir to combine.

In a separate small pan, heat the oil from the can of sardines. When hot, add the breadcrumbs and stir attentively while the breadcrumbs toast. When well-browned, remove from the heat and add the lemon zest. Set aside.

Now it's time to bring it all together! When it's jut shy of al dente, remove the pasta from the water and add to the large pan with the fennel and sardines, along with a ladle of pasta water. Turn the heat to high and stir to combine. Allow to cook for a minute while the pasta finishes cooking, adding more pasta water as needed. Once perfectly done, add the breacrumbs and toss to combine. Serve immediately in warm bowls.

print recipe

Piquillo & Sardine Crostini

Crostini is an Italian word and this is FAR from Italian...

We can imagine this being enjoyed in Provence or the Basque country.  Frankly, it's so good, we don't care where we get it.


  • 1 can sardines
  • 6 piquillo peppers, sliced into strips
  • 1/2 cup mayonnaise
  • 1 tablespoon of hot sauce or Sriracha
  • juice of a lemon
  • 2 tablespoons capers, rinsed of their salt
  • 1 baguette, sliced 1/3 inch thick on the bias 
  • extra virgin olive oil
  • black pepper


Start by preheating the oven to 500 degrees.  Brush each slice of bread with olive oil and season with black pepper. Bake for 8 minutes, turn over the bread and bake for 5 more minutes.

In a small bowl, whisk together than mayo, hot sauce, lemon juice and capers.

Time to assemble! Spread a little spicy mayo on the toasts. Lay half of a sardine on the toast, a few strips of piquillo peppers and drizzle with a little more extra virgin olive oil. Serve immediately!


Sardines from Les Mouettes d'Arvor


"Les Mouettes d'Arvor"...the Seagulls of Arvor.

We like to imagine that the founders of the company named it such because seagulls have their pick of the sea - sardines, mackerel and tuna all swim near the port of Concarneau. And since the fishing business is seasonal - tuna in the summer, sardines in the spring, mackerel in the cool months - the well-trained workers are busy year-round.

Preparing sardines is not a simple task - the fish is first "cured" in ice-cold salt water, which strengthens the flesh. After being cleaned, the fish are dried slightly and then quickly fried. After resting overnight, the fish are cut and fitted into the can, by hand.

We offer two varieties of sardines from Les Mouettes d'Arvor - the green can contains the sardines packed in extra virgin olive oil.  The yellow can, our favorite, has a slice of lemon tucked inside. The flavor of these sardines is more subtle and delicate than what you may have tried before. The careful preparation, all done by hand, ensures a pristine finished product.

Because we're lovers of all things pasta, our favorite way to use these is Pasta con le Sarde, or pasta with sardines. We also love mashing the sardines into a coarse paste and using to top crostini - add mashed avocado (this was Alton Brown's recipe for weight-loss success!) or use white beans livened up with a little garlic, herbs and capers.

It's also nice to use sardines to flavor other dishes - we like a little mashed into a fish cake or potato cakes. And who're we kidding..you just can't be a slice of toasted rye bread with coarse mustard and a sardine!

4 ounces
Yakami Orchard
(1 product review)
$8.00 (Currently Sold Out)


Write A Review  |  

Product Reviews { hide reviews }

  1. Great flavor.

    Posted by Dolores on 2nd Aug 2011

    Wow! I just enjoyed the sardines au citron and what a treat! Nice, fat flavorable sardines packed in tasty lemon oil. I enjoyed them straight out of the tin with some plain old saltines. They were so good I'm back to order two more tins.


© 2014 Market Hall Foods, Inc.
5655 College Avenue, Oakland, CA 94618
510.250.6000 | 1.888.952.4005