The tin contains six medium sized ﬁsh, skin and bones on, as opposed to the Connétable ﬁllets previously reviewed. They're préparées à l'ancienne which I took to mean prepared Old School. The ﬁsh are perfect - fresh smelling, mild tasting, ﬁrm. Exactly the type of tin one brings on a proselytizing mission to convert the Sardine-averse, those who got turned off to sardines thanks to mushy, nasty smelling Brunswicks from their childhood. Comrades and fellow travelers, this is the ﬁve tin deal.
A few notes on scoring any tin. Skin is where the ﬂavor and best nutrients are, so lack thereof is a negative attribute. It's like the difference between a Salmon steak and a ﬁllet. If you're not eating the cut with the skin, not only are you skipping on a lot of the Omega-3, but your texture preference is that of a baby. It's like eating skinless chicken - WTF is wrong with people? Bones are an essential part of the lovely texture of sardines, as well. Mushy sardines are the same as overcooking your steak, it's just wrong. And if the tin smells ﬁshy when you open it, holy shit. No.
Finally, at $3.25 versus the $1.39 I pay for my stockpile of bon appétit this is a bit of a splurge, but it was deﬁnitely a treat with some Kalamata olive sourdough and blue cheese.