I learned about aged , vintage sardines from Melanie Wong who wrote long ago " "Once they age, the flavors meld and become more complex, almost a non-fish thing, very nutty, deep, and enthralling. More links from Melanie
I tried aging my own, but didn't see much difference. So it is cool to find the real thing in Sonoma. The can is so pretty too. The 2007 can is $9.98. Haven't tried them yet. I should have bought two so I could eat one immediately and let the other can age more.
The can reads "Cette boite d'exception fait partie d'une serie limitee. Tous les ans, je modifie son illustration"
If my high school French doesn't fail me that basically says the sardines are a limited edition and the illustration changes every year.
Sonoma Market has quite a nice sardine selection. They have a few types of Connetable French sardines. A few years ago the only way to get these was mail order and Melanie brought a can back from France for me.
Other sardines that I haven't seen elsewhere
- Conservas de Cambados
- John West skippers
They also have my favoirite sardine, Angelo Paroduci in olive oil or with chile
I resumed my sardine crawl recently which I left off at can 50
Berkeley Bowl expanded its sardine selection, so I have been working my way through those. Also, it seems Crown Prince is abandoning the can in favor of the pouch I bought those at Walmart and they are still waiting to be opened.