FAQ
Our expert answers your questions
What makes Prunier sardines traceable?
Every tin of Prunier sardines bears, on the back, the name of the fishing boat and the date of the catch. This is a rare form of traceability in the world of preserves, the mark of a precise commitment on the part of the House. The sardines are sourced from French fishing and prepared within the 48 hours following the boat's return, which guarantees exceptional freshness at the moment of packing by hand.
How should a sturgeon fillet be enjoyed?
The sturgeon fillet is ideally enjoyed on a slice of toasted bread spread with a thin layer of salted butter. A few steamed potatoes on the side complete the starter. For a more refined presentation, set the fillet on a chicory leaf with a touch of lemon. Its fine, delicate taste pairs very well with a dry, mineral white wine such as Chablis or Sancerre.
Why is the sturgeon fillet rare?
The sturgeon is raised above all for its roe, which becomes caviar. The fillets are therefore a by-product, harvested once the roe has been extracted, in a spirit of full and respectful use of the fish. The Prunier Manufacture, in Aquitaine, offers exclusive recipes made from its own sturgeon, which makes it a rare reference on the French fine-grocery market.
What is the difference between classic and spiced sardines?
The sardines rest on a traditional artisanal recipe, in which a quality olive oil brings out the flesh of the sardine without masking it. The spiced version adds a spiced marinade to the olive oil, for a bolder, more original first taste, ideal as tapas or alongside a more structured aperitif. The choice depends on the aromatic profile you are after.
Finding the product that is right for you
Our selection brings together four Prunier signatures. The Prunier Sardines in olive oil are a traditional artisanal recipe, the whole fish prepared by hand with a quality olive oil to preserve its natural flavour. The Prunier Sardines in spiced olive oil reprise the same recipe in a bolder version, a spiced marinade for an original first taste. The Prunier Sturgeon fillet in olive oil and lemon offers an elegant pairing around the firm, delicate flesh of the Aquitaine sturgeon. As for the Sturgeon fillets marinated in white wine, they reveal a subtle aromatic complexity, the fruit of a delicate marinade.
How to choose between sardines and sturgeon fillets
It all depends on the tasting you have in mind. Prunier sardines are a classic of French fine grocery, perfect as a simple aperitif (straight from the tin, on toast or in a salad) or as a more structured starter. The sturgeon fillets, rarer, offer a more singular experience: they are delicious on slices of toasted bread with a thin layer of salted butter and a few steamed potatoes. For a first discovery, the Sturgeon fillet in olive oil and lemon is our first recommendation.
The Prunier signature in fine grocery
The House of Prunier is not limited to French caviar. The sardines, vintage and sourced from French fishing, joined the range in this same spirit: a simple product, with quality and traceability proudly claimed.
The sturgeon fillets are a rarer signature still. They come directly from the Prunier farms in Aquitaine, in the pure waters of the Isle, once the roe has been harvested for caviar. It is a way of making the most of the sturgeon in its entirety, without waste, by offering a fine, delicate product to lovers of fine grocery.