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Sardines & Sturgeon Fillets

Caviar House selects for you Prunier sardines and sturgeon fillets, two signatures of French fine grocery. The sardines, sourced from French fishing, are packed by hand within the 48 hours following the catch.

The sturgeon fillets come directly from the farms of the Prunier Manufacture in Aquitaine, in the pure waters of the Isle. This rare product lets you taste the flesh of the sturgeon, once the roe has been harvested for caviar.

You will find the artisanal Prunier signature here: selected raw ingredients, complete traceability (the name of the boat and the date of the catch for the sardines), and a hundred years of craft.

Sardines in olive oil or in a spiced version, sturgeon fillets in olive oil and lemon or marinated in white wine: four references to explore the marine palette of Prunier.

Sardines & Sturgeon Fillets
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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.

3 products

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.

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.

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