Bo G.
Portugese Sardines - big and meaty. Omega 3 on steroids! Delivery was on time, professionally packaged with extra ice. Will buy again!
J C.
Remove the guts and gills as soon as if partially defrosts. Pat dry then roast with the sprig of thyme in olive oil at 220 Celsius for 10 minutes. Quite nice texture
Yukiko K.
good size and taste.
Simon L.
Tasty. Fattier than the California sardines.
Steve M.
These looked great.
