Small sardine, lemon, olive oil, 120g KAVIARI

Small sardines in olive oil and lemon are a premium canned fish we stock for lovers of seafood aperitifs. The legal designation reads "small sardines in olive oil and lemon" — the ingredient list actually specifies sprats (Sprattus sprattus), a fish from the same family as the sardine but smaller in size.

A clean, minimal ingredient list: sprats 60%, olive oil 32%, lemon 7%, salt, lemon flavoring. Five ingredients only. That's exactly what you want in a quality preserve: few ingredients, excellent raw materials.

Sprat or sardine?

The sprat (Sprattus sprattus) is a small pelagic fish belonging to the same family as the sardine and herring. Smaller in size (8–12 cm), it has long been a staple of Baltic and Northern European preserves. In France, it is in fact the species most commonly found in cans labeled "small sardines."

The flavor is remarkably close to classic Atlantic sardine — perhaps a touch more delicate. The texture is finer and more tender. Its smaller size makes it ideal for packing whole fillets into a 120 g tin, the perfect format for two at aperitif time or a generous open-faced sandwich.

Kaviari is a Parisian house originally specializing in caviar and premium seafood. Its range of canned seafood is part of its fine food expansion, with the same attention to sourcing quality raw ingredients and keeping recipes simple.

Serving ideas

At aperitif time, on toasted bread or rye crackers with a little lightly salted butter. The olive oil and lemon naturally perfume the bread — no further seasoning needed.

In a composed salad, on mesclun with cherry tomatoes, hard-boiled egg, black olives, and thinly sliced red onion. Dress with olive oil — use some of the oil from the tin, already infused with lemon.

Tossed with hot pasta for a quick weeknight sauce: spaghetti, flaked sprats, a squeeze of extra lemon juice, chopped flat-leaf parsley, a pinch of chili. Five minutes of prep, deeply satisfying results.

For a quick sprat tartine, flake the contents of one tin over toasted bread, add a little finely minced shallot, flat-leaf parsley, and an extra dash of lemon juice. In five minutes, you have a refined canapé that makes a welcome change from the classic buttered sardine on bread.

For a polished seafood aperitif, pair the lemon sprats with salmon roe, fresh herbed cheese, and toasted rye bread. Served on individual spoons — half a sprat, a small dollop of cheese, a few salmon roe — this makes an elegant, easy-to-prepare canapé, even in quantity.

Kaviari is recognized for its rigorous sourcing of seafood products: caviar, premium canned seafood, fish roe. Its canned range is selected according to the same standards as its finest products, making it a reliable reference in the premium canned fish category.

Storage and availability

120 g tin, available for in-store pickup in Paris or shipped anywhere in France. Store at room temperature before opening, away from heat and moisture. Once opened, transfer to an airtight container and refrigerate between 32 and 39 °F (0–4 °C); consume within 48 hours. Best before date as indicated by the producer: minimum 12 months before opening.

If you enjoy premium canned seafood, we also carry tuna rillettes, marinated anchovies, and traditional tarama. The small lemon sardine remains the most versatile canned fish for aperitifs and open-faced sandwiches.

In the premium canned fish segment, the quality of the raw ingredient makes all the difference. A good sardine or sprat is easy to identify: pale, clean flesh, bright silver skin, intact fillets. Lower-grade products often use sorting scraps or less fresh fish — the difference is visible at a glance and unmistakable on the palate.

Frequently asked questions

Sprat or sardine?

Sprat (Sprattus sprattus) — a small fish from the same family as the sardine. The term "small sardine" is a commercial designation reflecting similar culinary use. The ingredient list explicitly states sprats.

Bone-in or boneless?

Whole fillets with a central bone that crushes easily with a fork — the standard for canned small sardines. The bone provides a meaningful source of dietary calcium.

Why the lemon flavoring?

Lemon flavoring amplifies the citrus note beyond what the lemon juice alone provides. This is standard practice in flavored preserves — the ingredient list remains minimal at five items.

How long after opening?

48 hours in the refrigerator in an airtight container. Once the tin is open, exposure to air quickly degrades the fish.

Gluten-free?

Sprat, olive oil, lemon, and salt are naturally gluten-free. Gluten-free status is not explicitly certified — check the packaging if you have a sensitivity.

Best serving temperature?

Room temperature or very slightly chilled (59–64 °F / 15–18 °C). Canned fish served straight from the refrigerator tends to mute its aromas. Remove from the fridge 30 minutes before serving to let the lemon and olive oil character fully express itself.