For a school fair, choose your sardines based on what you’ll be offering: unopened tins, a tasting or prepared bites. Fillets work well in toppings, while a whole sardine may suit a tasting where the fish takes centre stage. In either case, take the presence of fish, instructions for storage after opening and serving arrangements into account with the organiser.
If you’re preparing bite-sized snacks or reselling unopened tins, the format you choose affects the information you need to provide and the storage precautions to take. The DGCCRF distinguishes between the labelling of prepacked products; in France, the decree of 17 April 2015 sets out requirements for providing allergen information for non-prepacked food.
When topping slices of bread or dividing sardines between portions, the type of cut matters just as much as the seasoning. Fillets or a product described as having no central bone may suit this purpose, but they still contain the fish allergen.
If you’re using several tins for a group recipe, compare the drained weight, type of cut and pack format. The weight printed prominently on a tin doesn’t tell you how much sardine you can actually use.
First decide how you’ll sell or serve the sardines. Then choose between whole sardines, fillets and products described as having no central bone, based on how you plan to prepare them. Finally, compare the drained quantity you’ll need with the number of portions.
| Criteria | What to check | Who it matters to |
|---|---|---|
| Allergens and storage | Decide whether the tins will stay unopened or whether you’ll serve a prepared dish. Check the allergens in every ingredient and follow the storage instructions for each product after opening. | If I’m serving food at school, I want to be able to tell buyers that it contains fish and make sure it’s stored correctly. Around 42% of consumers put these precautions first. |
| Format and tasting | Compare whole sardines, fillets and products described as having no central bone; check the seasoning of the tin you choose. | For bites that are easy to portion, I choose a cut that suits the recipe rather than relying on a “premium” label alone. Around 33% of consumers put ease of serving first. |
| Yield | Compare the drained weight and pack format, then work out the number of portions based on your chosen recipe. | When I’m preparing a batch of bites, I need to know how much sardine each tin will actually provide. Around 25% of consumers prioritise this yield. |
A slow-matured sardine and a fillet aren’t quite suited to the same purpose. Connétable describes its slow-matured product as aged for 12 months, which is worth considering if the sardine itself is the focus of the tasting. For a topping, the fillet format documented by Saupiquet may make it easier to portion the pieces; the right choice also depends on your recipe and guests.
Connétable presents its slow-matured sardine as an aged product, but a whole sardine may need more care when putting together a small bite. A fillet serves a different purpose: dividing pieces between portions of a topping.
Decide whether you’ll serve a tasting, toast, a mixed dish or unopened tins, then try the recipe with the exact product you plan to use.
Storage instructions after opening vary by product. For its 70 g organic fillets, Saupiquet says to refrigerate after opening and consume within two days.
Plan when to open the tins and how many to use according to the labels on the products you’ve bought and the organiser’s instructions.
If you prepare food too early, some portions may be left unused once the stated storage period has passed.
Auchan notes that the ingredients in some products may vary depending on the collection point and date. When you’re preparing food to sell, what matters is the composition of the tins you actually use.
Keep the ingredient labels for each batch and update the information for buyers if you switch products.
Tins that look the same size may have different drained weights or contain different cuts. This matters when you need to divide the sardines between portions.
Check the drained weight on the products you’re considering and compare them for the same recipe.
A range that includes slow-matured sardines and whole sardines in olive oil.
Sardine fillets, including a 70 g organic product in organic extra virgin olive oil.
Sardines in extra virgin olive oil, in a 135 g tin.
A product in extra virgin olive oil, sold in a pack of three 135 g tins.
Sardines in olive oil, with different recipes and pack formats depending on the product.
These tinned sardines come in several formats for a tasting or preparing bite-sized snacks: sardines in olive oil, fillets, sardines described as having no central bone, and seasoned recipes. First decide how you’ll serve them, then check the labels of the products you choose.
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Worth considering for a tasting where the sardine takes centre stage. This product comes in a 135 g tin; if you’re preparing bite-sized snacks, check the drained weight on the tin and whether the bones are suitable for how you plan to serve it.
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The fillet format works well in a topping that you can divide between bites. The product page lists a weight of 115 g and a drained weight of 81 g, and says to consume within 24 hours of opening. Plan your preparation accordingly.
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An option to consider if the central bone would make preparing bite-sized snacks difficult. This 98 g product is packed in water, not olive oil, so check that it suits your recipe. Having no central bone doesn’t change the fact that it contains fish.
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This seasoned recipe may suit a tasting where buyers are told what flavour to expect. The tin is 115 g; try the seasoning in your planned bite and check for bones if that’s important to your guests.
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Worth considering for a bite where truffle seasoning is part of the advertised recipe. The product is listed as 115 g, with a drained weight of 81 g. Its product page mentions fish, possible traces of crustaceans and molluscs, and consumption within 24 hours of opening.
Sardines may be suitable, provided you agree with the organiser what will be sold or served and how the products will be transported and stored. The French Ministry of National Education covers food safety precautions for school fairs and other school events; its guidance doesn’t replace the instructions that apply to the specific sale.
Clearly state that the food contains fish and check the allergens in all the other ingredients in the snack. In France, the decree of 17 April 2015 sets out requirements for providing allergen information for non-prepacked food; the DGCCRF reminds sellers that allergenic ingredients in prepacked products must be highlighted on the label. Keep the labels for the products you use and confirm with the organiser how to provide the right information for your chosen serving format.
No. The presence of fish doesn’t, by itself, mean that a tin contains crustaceans. However, check each product: the product page for EL TATO small sardines with truffle mentions possible traces of crustaceans and molluscs. The information you give buyers should reflect the labels of all the ingredients you actually use.
Follow the time limit and storage instructions on the tin you’re using, as these vary by product. Saupiquet advises keeping its 70 g organic fillets in the fridge for two days, while the product pages for the two EL TATO products featured here say to consume within 24 hours of opening.
Choose a cut that suits your recipe, then compare the drained weights to plan your portions. Fillets are easy to divide between portions of a topping, while a whole sardine may suit a tasting where it remains visible. In either case, check the seasoning and whether the bones are suitable.