{"title":"Jean de Luz Cannery","description":"\u003ch2\u003eConserverie Jean de Luz – Canned Fish from the Basque Country\u003c\/h2\u003e\n\u003cp\u003eJean-Hilaire de Bailiaencourt has been producing the finest canned fish in his small \u003cstrong\u003eConserverie Jean de Luz\u003c\/strong\u003e since 2003. He preserves sardines, tuna, and mackerel in good olive oil or processes them into Basque specialties. This is because Saint-Jean-de-Luz is a small French commune located in the very southwesternmost part of the Basque Country, which belongs to the Pyrénées-Atlantiques department.\u003c\/p\u003e\n\u003cp\u003eBesides the excellent fish from the Bay of Biscay, the passionate fishermen at sea, and the skilled hands in the cannery, the Basque Country is crucial for the uniqueness of Jean de Luz canned fish. It is the inspiration for the traditional recipes, the home port, and the origin that proud Basques carry in their hearts.\u003c\/p\u003e\n\u003ch3\u003eConserverie Jean de Luz – Yes to quality, No to quantity\u003c\/h3\u003e\n\u003cp\u003eThus, the production process, in accordance with the tradition of the Basque Country, is completely different from that of the Bretons in the north. At Jean de Luz, sardines are caught in winter when they are fully grown, making them larger and less fatty. The artisanal production method dates back to the time of the Penn Sardin, when numerous canneries in Saint Jean de Luz, the historical cradle of tuna and sardine fishing, processed, canned, and thus preserved fish. The sardines are caught à la bolinche (close to the coast), then first salted and dried for several days before being rawly, by hand, placed in jars with spices and olive oil.\u003c\/p\u003e\n\u003cp\u003eAll ingredients were selected according to the same approach: local, organic, and good. For example, the Piment d’Espelette comes from a place less than 30 km from Jean de Luz. The salt comes from Navarra, and the organic olive oil from the local Empeltre olive variety is produced in the mill of Tudela.\u003c\/p\u003e\n\u003cp\u003eAfter the last of the 17 canning factories in the port town of Saint Jean de Luz had to close in 1990, Jean-Hilaire de Bailiaencourt is particularly proud that he has been so successful since opening in 2003 with his unique business philosophy: \"GOOD, CLEAN, AND FAIR. YES TO QUALITY, NO TO QUANTITY!\"\u003c\/p\u003e","products":[{"product_id":"jean-de-luz-sardinen-mit-zitrone","title":"Sardines with lemon","description":"\u003ch2\u003eSardines with Lemon – by Jean de Luz \u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eJean de Luz Sardines with Lemon\u003c\/strong\u003e are excellent, large sardines from the Basque Country, preserved in Basque olive oil. The sardines with lemon are a simple but very effective recipe, as the acidity of the lemon pairs wonderfully with the fat of the fish. Sometimes it's the simple things that are particularly good.\u003c\/p\u003e\n\u003cp\u003eWhat's special about Jean de Luz Sardines with Lemon in olive oil is their unique production process, which reflects the tradition of the Basque Country and differs significantly from that of the Bretons. At Jean de Luz, the sardines are fished in winter when they are fully grown, making them larger and less fatty. The artisanal production method dates back to the time of the Penn Sardin, when numerous canneries in Saint Jean de Luz, the historical cradle of tuna and sardine fishing, processed, canned, and thus preserved fish. The sardines for Jean de Luz are caught \"à la bolinche\" (near the coast), then first salted and dried for several days before being hand-packed raw, meaning neither fried nor deep-fried, into jars with salt and olive oil.\u003c\/p\u003e\n\u003cp\u003eThe extra virgin olive oil used, from the autochthonous Empeltre variety, comes from a small mill south of Pamplona. The salt also comes from Navarra. It is not extracted by the sea, but in the mountains at an altitude of 700m above sea level. All ingredients were selected according to the same principle: local and good. \u003c\/p\u003e\n\u003ch3\u003eSardines in Olive Oil – enjoy cold or warm \u003c\/h3\u003e\n\u003cp\u003eThese sardines in olive oil can be eaten directly from the jar, cold, with a salad, as tapas with a slice of bread, or even on a sandwich during a picnic. But they also taste great as a pintxo, a small warm dish, briefly heated with tomatoes and onions in a small pan.\u003c\/p\u003e\n\u003cp\u003eThe advantage of glass packaging: it is re-sealable and can be stored in the refrigerator for four weeks after opening. Furthermore, it is plastic-free, and the lids are guaranteed Bisphenol and ESBO free. \u003c\/p\u003e\n\u003cp\u003eThe Jean de Luz Sardines in olive oil with lemon are free from preservatives, flavor enhancers, colorings, and industrial sugar. The list of ingredients is short. Transparency is important to the charismatic founder Jean-Hilaire, so he prints on each jar which fisherman caught the sardines. After all, you should know exactly where the fish you eat comes from.\u003c\/p\u003e\n\u003cp\u003eContent 270g – Drained weight 190g\u003c\/p\u003e","brand":"Conserverie Jean de Luz","offers":[{"title":"270 g \/ 6.7 oz","offer_id":56364297355590,"sku":"048JdL00009","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jean-de-luz-sardinen-mit-zitrone_96f0ec8f-f80e-4628-8809-54c735bef5bb.jpg?v=1776146706"},{"product_id":"jean-de-luz-soupe-de-poisson","title":"Fish soup – Soupe de Poisson","description":"\u003ch2\u003eSoupe de Poisson – Basque Fish Soup – by Jean de Luz\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eSoupe de Poisson\u003c\/strong\u003e by \u003cstrong\u003eJean de Luz\u003c\/strong\u003e is a \u003cstrong\u003eBasque fish soup\u003c\/strong\u003e, a small ready-made meal for two people.\u003c\/p\u003e\n\u003cp\u003eThe pieces of fish used for this French fish soup are whole, selected, high-quality, and not minced. Traditionally cooked with organic vegetables such as tomatoes, pumpkin, potatoes, and onions, and deliberately subtly seasoned.\u003c\/p\u003e\n\u003cp\u003eThe concentrated Basque fish soup tastes delicious as a starter or a small meal, with good baguette, gratinéed with cheese if you like, or crispy croutons. The Soupe de Poisson by Jean de Luz is quick to prepare. You just need to dilute it with the same amount of water and then heat it on the stove.\u003c\/p\u003e\n\u003cp\u003eThe extra virgin olive oil used, from the autochthonous Empeltre variety, comes from a small mill south of Pamplona. The salt also comes from Navarre. It is not extracted from the sea, but in the mountains at 700m above sea level. All ingredients were selected according to the same principle: local and good. For example, the Piment d'Espelette comes from a place less than 30 km from Jean de Luz.\u003c\/p\u003e\n\u003ch3\u003eTuna Basque Style – enjoy cold or warm\u003c\/h3\u003e\n\u003cp\u003eThe advantage of glass packaging: it is re-sealable and can be stored in the refrigerator for a few days after opening. It is also plastic-free and the lids are guaranteed Bisphenol and ESBO free.\u003c\/p\u003e\n\u003cp\u003eThe Jean de Luz tuna belly in olive oil contains no preservatives, flavor enhancers, colorings, or industrial sugar. The list of ingredients is short. Transparency is important to the charismatic founder Jean-Hilaire, so he prints on every jar which fisherman caught the tuna. After all, you should know exactly where the fish you eat comes from.\u003c\/p\u003e\n\u003cp\u003eNet weight 380g\u003c\/p\u003e\n\u003cp\u003eOrganic Control Body FR-BIO-010 – EU Agriculture\u003c\/p\u003e","brand":"Conserverie Jean de Luz","offers":[{"title":"380 g","offer_id":56364297421126,"sku":"048JdL00008","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jean-de-luz-soupe-de-poisson-fischsuppe_91d9d32c-e116-4c2a-a6df-cbbb6cf02d69.jpg?v=1776146707"},{"product_id":"jean-de-luz-makrelencreme-mit-zwiebeln","title":"Mackerel spread with onions","description":"\u003ch2\u003eMackerel Rillettes with Onions – Terrine de Maquereau – by Jean de Luz \u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003emackerel rillettes with garlic\u003c\/strong\u003e, Terrine de Maquereau, by \u003cstrong\u003eJean de Luz\u003c\/strong\u003e, are wonderfully aromatic and spreadable. This mackerel fish cream is ideal as an aperitif, on toast, or as a side dish to a salad! Just as you like it best.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe mackerel are fished off the coast of the Basque Country and cleaned by hand. The mackerel fillets are cooked separately and refined with organic onions. The mackerel rillettes are seasoned with Piment d'Espelette, which gives this fish cream a fruity, slightly smoky spiciness. \u003c\/p\u003e\n\u003ch3\u003eMackerel Rillettes – Terrine de Maquereau\u003c\/h3\u003e\n\u003cp\u003eThe terrines at Jean de Luz are handcrafted with love, using only wild-caught mackerel and organic, good, and local ingredients. \u003c\/p\u003e\n\u003cp\u003eThe advantage of glass packaging: it is resealable and can be kept in the refrigerator for two weeks after opening. Furthermore, it is plastic-free, and the lids are guaranteed Bisphenol and ESBO free. \u003c\/p\u003e\n\u003cp\u003eThe Jean de Luz terrines contain no preservatives, flavor enhancers, artificial colors, or industrial sugar. The list of ingredients is short. Transparency is important to the charismatic founder Jean-Hilaire, so he prints on each jar which fisherman caught the mackerel. After all, you should know exactly where the fish you eat comes from.\u003c\/p\u003e\n\u003cp\u003eNet weight 85g\u003c\/p\u003e\n\u003cp\u003eOrganic control body FR-BIO-010 – EU Agriculture\u003c\/p\u003e","brand":"Conserverie Jean de Luz","offers":[{"title":"3 oz","offer_id":56364297519430,"sku":"048JdL00007","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jean-de-luz-makrelencreme-mit-zwiebeln_ed333977-4ed4-4d06-bb56-82b7e3d5eb1e.jpg?v=1776146708"},{"product_id":"jean-de-luz-sardinencreme-mit-knoblauch","title":"Sardine Pâté with Garlic","description":"\u003ch2\u003eSardine Spread with Garlic – Terrine de Sardines à l'ail – by Jean de Luz \u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003esardine spread with garlic\u003c\/strong\u003e, Terrine de Sardines à l'ail, by \u003cstrong\u003eJean de Luz\u003c\/strong\u003e, is wonderfully aromatic and spreadable. This makes the sardine spread ideal as an aperitif, on toast, or as an accompaniment to a salad! Just the way you like it.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sardines are fished in winter à la bolinche (near the coast) when they are fully grown, making them larger and less fatty. The sardine fillet is cooked separately and refined with organic garlic, which has been fried in oil beforehand. The sardine spread, inspired by a local recipe, is subtly seasoned and pleasant in taste. \u003c\/p\u003e\n\u003ch3\u003eSardine Spread – Terrine de Sardines\u003c\/h3\u003e\n\u003cp\u003eThe terrines at Jean de Luz are handcrafted with love, using only wild-caught sardines and organic, good, and local ingredients. \u003c\/p\u003e\n\u003cp\u003eThe advantage of glass packaging: it is re-sealable and, after opening, can be stored in the refrigerator for two weeks. Additionally, it is plastic-free, and the lids are guaranteed Bisphenol and ESBO free. \u003c\/p\u003e\n\u003cp\u003eJean de Luz terrines are free from preservatives, flavor enhancers, colorings, and industrial sugar. The ingredient list is short. Transparency is important to the charismatic founder Jean-Hilaire, so he prints on each jar which fisherman caught the sardines. Ultimately, you should know exactly where the fish you eat comes from.\u003c\/p\u003e\n\u003cp\u003eNet weight 85g\u003c\/p\u003e\n\u003cp\u003eOrganic Control Body FR-BIO-010 – EU Agriculture\u003c\/p\u003e","brand":"Conserverie Jean de Luz","offers":[{"title":"3 oz","offer_id":56364297584966,"sku":"048JdL00006","price":5.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jean-de-luz-sardinencreme-mit-knoblauch_ae06930e-7602-44d2-b949-8a6ae7ecb591.jpg?v=1776146709"},{"product_id":"jean-de-luz-thunfischfilet-in-olivenoel","title":"Tuna fillet in olive oil","description":"\u003ch2\u003eTuna Fillet in Olive Oil – Filet de Thon Germon – by Jean de Luz\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003etuna fillet in olive oil\u003c\/strong\u003e, Filet de Thon Germon by \u003cstrong\u003eJean de Luz\u003c\/strong\u003e, is wonderfully tender and aromatic. The tuna fillet can be served cold or hot, in a salad, on bread, or cooked with pasta, however you like it best.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe tuna fillets are the leanest and finest part of the Albacore tuna. They are hand-filleted, salted, and preserved in olive oil. Albacore or white tuna is caught off the Basque coast from late July to early November. Its fishery is strictly regulated. The tuna purchased by Jean de Luz have an average weight of 10 kg, meaning they are on average 3-4 years old.\u003c\/p\u003e\n\u003cp\u003eThe Albacore tuna (Thon German) is primarily auctioned at the Saint Jean de Luz-Ciboure fish market in the Basque Country. The extra virgin olive oil used, from the indigenous Empeltre variety, comes from a small mill south of Pamplona. The salt also comes from Navarre. It is not extracted from the sea but from the mountains at an altitude of 700m above sea level. All ingredients were selected with the same approach: local and good.\u003c\/p\u003e\n\u003ch3\u003eTuna Fillet – enjoy cold or warm\u003c\/h3\u003e\n\u003cp\u003eThe advantage of glass packaging: it is re-sealable and can be stored in the refrigerator for two weeks after opening. It is also plastic-free and the lids are guaranteed Bisphenol and ESBO free.\u003c\/p\u003e\n\u003cp\u003eThe Jean de Luz tuna fillets in olive oil contain no preservatives, flavor enhancers, artificial colors, or industrial sugar. The list of ingredients is short. Transparency is important to the charismatic founder Jean-Hilaire, so he prints on each jar which fisherman caught the tuna. After all, you should know exactly where the fish you eat comes from.\u003c\/p\u003e\n\u003cp\u003eContent 140g – Drained weight 100g\u003c\/p\u003e\n\u003cp\u003eOrganic control body FR-BIO-010 – EU agriculture\u003c\/p\u003e","brand":"Conserverie Jean de Luz","offers":[{"title":"140 g \/ 100 g","offer_id":56364297781574,"sku":"048JdL00005","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jean-de-luz-thunfischfilet-in-olivenoel_e5e4f4f2-dd76-40b7-94d7-e18c14fc461c.jpg?v=1776146710"},{"product_id":"jean-de-luz-thunfisch-thon-basquaise","title":"Tuna Basquaise","description":"\u003ch2\u003eTuna Basque Style – Thon Basquaise – by Jean de Luz\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eTuna Basque Style\u003c\/strong\u003e, \u003cstrong\u003eThon Basquaise\u003c\/strong\u003e by \u003cstrong\u003eJean de Luz\u003c\/strong\u003e, is a small ready meal for two people. Thon Basquaise is inspired by the traditional recipe of Piperade, the Basque ratatouille. The tuna fillet is cooked in a sauce with organic vegetables, such as tomatoes, peppers, onions, and herbs. You can enjoy this delicious dish, tuna Basque style, with bread or with rice, polenta, or pasta.\u003c\/p\u003e\n\u003cp\u003eThe extra virgin olive oil used, from the autochthonous Empeltre variety, comes from a small mill south of Pamplona. The salt also comes from Navarra. It is not harvested by the sea but in the mountains at an altitude of 700m above sea level. All ingredients were selected with the same approach: local and good. For example, the Piment d'Espelette comes from a place less than 30 km from Jean de Luz.\u003c\/p\u003e\n\u003ch3\u003eTuna Basque Style – enjoy cold or warm\u003c\/h3\u003e\n\u003cp\u003eThe advantage of glass packaging: it is re-sealable and can be kept in the refrigerator for two weeks after opening. It is also plastic-free and the lids are guaranteed Bisphenol and ESBO free.\u003c\/p\u003e\n\u003cp\u003eThe Jean de Luz tuna belly in olive oil contains no preservatives, flavor enhancers, colorings, or industrial sugar. The list of ingredients is short. Transparency is important to the charismatic founder Jean-Hilaire, so he prints on each jar which fisherman caught the tuna. After all, you should know exactly where the fish you eat comes from.\u003c\/p\u003e\n\u003cp\u003eNet weight 380g\u003c\/p\u003e\n\u003cp\u003eOrganic inspection body FR-BIO-010 – EU Agriculture\u003c\/p\u003e","brand":"Conserverie Jean de Luz","offers":[{"title":"380 g","offer_id":56364297814342,"sku":"048JdL00004","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jean-de-luz-thunfisch-thon-basquaise_0b690ea0-d768-40c4-9999-6a09db107645.jpg?v=1776146711"},{"product_id":"jean-de-luz-thunfisch-ventreche","title":"Tuna Belly","description":"\u003ch2\u003eTuna Belly – Ventreche de Thon – by Jean de Luz\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003etuna belly\u003c\/strong\u003e, \u003cstrong\u003eVentreche de Thon\u003c\/strong\u003e by Jean de Luz, is a rare and extremely delicious specialty! The yellowfin tuna is sustainably fished in small quantities in the Bay of Biscay. An astonishingly mere 4kg of tuna belly comes from a 100-kilo fish. The Ventreche de Thon is the fattiest and most exquisite part of the tuna, particularly tender to the bite.\u003c\/p\u003e\n\u003cp\u003eThe extra virgin olive oil used, made from the indigenous Empeltre variety, comes from a small mill south of Pamplona. The salt also originates from Navarre. It is not harvested by the sea, but in the mountains at 700m above sea level. All ingredients were selected with the same approach: local and good.\u003c\/p\u003e\n\u003ch3\u003eEnjoy Tuna in Olive Oil – Ventreche de Thon Hot or Cold\u003c\/h3\u003e\n\u003cp\u003eThis tuna specialty in olive oil can be eaten straight from the jar, cold, with a salad, as tapas with a slice of bread, or even on a sandwich during a picnic. Its long fillet pieces are perfect with crisp salads, delicious tapas, or other cold or warm dishes. Try it in a good soup with spring onions and ramen noodles, or with a tabbouleh with broccoli and cauliflower. Of course, it also tastes great with pink pepper and dill on avocado toast.\u003c\/p\u003e\n\u003cp\u003eThe advantage of packaging in a jar: it is resealable and can be kept in the refrigerator for four weeks after the first opening. Additionally, it is plastic-free, and the lids are guaranteed bisphenol and ESBO free.\u003c\/p\u003e\n\u003cp\u003eThe Jean de Luz tuna belly in olive oil contains no preservatives, flavor enhancers, colorings, or industrial sugar. The list of ingredients is short. Transparency is important to the charismatic founder Jean-Hilaire, so he prints on each jar which fisherman caught the tuna. After all, you should know exactly where the fish you eat comes from.\u003c\/p\u003e\n\u003cp\u003eContent 270g – Drained weight 190g\u003c\/p\u003e","brand":"Conserverie Jean de Luz","offers":[{"title":"270 g \/ 6.7 oz","offer_id":56364297879878,"sku":"048JdL00003","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jean-de-luz-thunfisch-ventreche-de-thon_7bacabea-8b0d-4c3b-849f-f5648a57edef.jpg?v=1776146712"},{"product_id":"jean-de-luz-sardinen-mit-piment-despelette","title":"Sardines with Piment d'Espelette","description":"\u003ch2\u003eSardines with Piment d'Espelette – from Jean de Luz\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eJean de Luz Sardines with Piment d'Espelette\u003c\/strong\u003e are excellent, large sardines from the Basque Country. They are not only preserved in Basque olive oil but also seasoned with probably the most Basque of all spices, Piment d'Espelette AOP, which gives the sardines a fruity, slightly smoky heat.\u003c\/p\u003e\n\u003cp\u003eWhat makes Jean de Luz sardines in olive oil special is their unique production process, which reflects the tradition of the Basque Country and differs significantly from that of the Bretons. At Jean de Luz, sardines are caught in winter when they are fully grown, making them larger and less fatty. The artisanal production method dates back to the time of the Penn Sardin, when numerous canneries in Saint Jean de Luz, the historical cradle of tuna and sardine fishing, processed, canned, and thus preserved fish. The sardines for Jean de Luz are caught à la bolinche (close to the coast), then first salted and dried for several days before being raw, meaning neither fried nor deep-fried, hand-packed into jars with salt and olive oil.\u003c\/p\u003e\n\u003cp\u003eThe extra virgin olive oil used, from the indigenous Empeltre variety, comes from a small mill south of Pamplona. The salt also comes from Navarra. It is not extracted by the sea, but in the mountains at 700m above sea level. All ingredients were selected according to the same principle: local and good. The Piment d’Espelette comes from a place less than 30 km from Jean de Luz.\u003c\/p\u003e\n\u003ch3\u003eSardines in olive oil – enjoy cold or warm\u003c\/h3\u003e\n\u003cp\u003eThese sardines in olive oil can be eaten directly from the jar, cold, with a salad, as tapas with a slice of bread, or even on a sandwich during a picnic. But they also taste great as a pintxo, a small warm dish, briefly heated in a small pan with tomatoes and onions.\u003c\/p\u003e\n\u003cp\u003eThe advantage of glass packaging: it is resealable and can be kept in the refrigerator for four weeks after opening. It is also plastic-free and the lids are guaranteed Bisphenol and ESBO free.\u003c\/p\u003e\n\u003cp\u003eThe Jean de Luz sardines in olive oil with Piment d'Espelette contain no preservatives, flavor enhancers, colorings, or industrial sugar. The list of ingredients is short. Transparency is important to the charismatic founder Jean-Hilaire, so he prints on each jar which fisherman caught the sardines. After all, you should know exactly where the fish you eat comes from.\u003c\/p\u003e\n\u003cp\u003eContent 270g – Drained weight 190g\u003c\/p\u003e","brand":"Conserverie Jean de Luz","offers":[{"title":"270 g \/ 6.7 oz","offer_id":56364297912646,"sku":"048JdL00002","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jean-de-luz-sardinen-mit-piment-d-espelette_a8cbba3c-fc37-4f46-8acd-7e5ed1a071ca.jpg?v=1776146713"},{"product_id":"jean-de-luz-sardinen-in-olivenoel","title":"Sardines in Olive Oil","description":"\u003ch2\u003eSardines in Olive Oil – from Jean de Luz\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eJean de Luz\u003c\/strong\u003e \u003cstrong\u003eSardines in Olive Oil\u003c\/strong\u003e are excellent, large sardines from the Basque Country. In 2021, they were awarded the Epicure d’Or, a prestigious prize presented annually by the Le Monde de l'Epicerie Fine association. https:\/\/epicures.monde-epicerie-fine.fr\/participe-au-trophee\/les-laureats-2021\/\u003c\/p\u003e\n\u003cp\u003eWhat makes Jean de Luz sardines in olive oil special is their unique production process, which reflects the tradition of the Basque Country and differs significantly from that of the Bretons. At Jean de Luz, the sardines are fished in winter when they are fully grown, making them larger and less fatty. The artisanal production method dates back to the time of the Penn Sardin, when numerous canneries in Saint Jean de Luz, the historical cradle of tuna and sardine fishing, processed, canned, and thus preserved fish. The sardines for Jean de Luz are caught à la bolinche (close to the coast), then first salted and dried for several days before being placed raw, i.e., neither roasted nor fried, by hand into jars with salt and olive oil.\u003c\/p\u003e\n\u003cp\u003eThe extra virgin olive oil used, from the autochthonous Empeltre variety, comes from a small mill south of Pamplona. The salt also comes from Navarre. It is not obtained from the sea but from the mountains at an altitude of 700m above sea level.\u003c\/p\u003e\n\u003ch3\u003eSardines in Olive Oil – enjoy hot or cold\u003c\/h3\u003e\n\u003cp\u003eThese sardines in olive oil can be eaten directly from the jar, cold, with a salad, as tapas with a slice of bread, or even on a sandwich at a picnic. But they also taste great as a pintxo, a small warm dish, briefly heated in a small pan with tomatoes and onions.\u003c\/p\u003e\n\u003cp\u003eThe advantage of glass packaging: it is reclosable and can be kept in the refrigerator for four weeks after opening. It is also plastic-free and the lids are guaranteed Bisphenol and ESBO free.\u003c\/p\u003e\n\u003cp\u003eThe Jean de Luz sardines in olive oil are free of preservatives, flavor enhancers, colorings, and industrial sugar. The list of ingredients is short. Transparency is important to the charismatic founder Jean-Hilaire, so he prints on each jar which fisherman caught the sardines. After all, you should know exactly where the fish you eat comes from.\u003c\/p\u003e\n\u003ch4\u003eWho is the Culinary College of France?\u003c\/h4\u003e\n\u003cp\u003eAs the only combative and independent collective bringing together more than 2000 quality restaurants and more than 1000 quality artisan producers, the Culinary College of France is dedicated to embodying, highlighting, and preserving the heritage and future of artisanal culinary heritage. Faced with the industrialization and standardization of food, the Culinary College of France aims to create a new ecosystem based on culinary craftsmanship and diversity. As a member of the Culinary College of France, Jean de Luz is a recognized artisan quality producer.\u003c\/p\u003e\n\u003cp\u003eContent 270g – Drained weight 190g\u003c\/p\u003e","brand":"Conserverie Jean de Luz","offers":[{"title":"270 g \/ 6.7 oz","offer_id":56364297945414,"sku":"048JdL00001","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jean-de-luz-sardinen-in-olivenoel_5fbf4f4e-db11-4dbd-86c2-cf97e3c614e5.jpg?v=1776146715"},{"product_id":"jean-de-luz-thunfischcreme-mit-tomate","title":"Tuna Spread with Tomato","description":"\u003ch2\u003eTuna Cream with Tomato. White tuna, cooked tomato, a hint of Espelette.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTuna Cream with Tomato\u003c\/strong\u003e is a spreadable fish terrine from the Basque Country, where the tomato sets the tone and the tuna provides the base note. No rillettes, no mayonnaise spread, no paste made from fish scraps.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTuna Cream with Tomato\u003c\/strong\u003e is a terrine from Conserverie Jean de Luz made with white tuna, cooked tomatoes, and virgin olive oil. Most fish spreads taste primarily of fish, followed by their seasoning. Here, it's the other way around: first comes the ripe acidity of the tomato, and only then the tuna. If you taste the terrine blind, you'd likely guess it's a Mediterranean appetizer rather than a canned fish product. That's precisely its charm.\u003c\/p\u003e\n\n\u003ch3\u003eThe Tomato Leads, the Tuna Supports\u003c\/h3\u003e\n\n\u003cp\u003eThe spread is light salmon-colored, finely textured, and significantly less fatty than classic fish rillettes. The initial impression is dominated by a fruity acidity with a slightly sweet core. That's the tomato, which is cooked before the fish, losing water in the process.\u003c\/p\u003e\n\n\u003cp\u003eOnly then does the white tuna come forward. Albacore tuna is considered the mildest among food tunas, with light, almost buttery flesh. It provides body rather than intensity, which is why the terrine never tastes fishy. The olive oil binds both into a velvety texture.\u003c\/p\u003e\n\n\u003cp\u003eIn the aftertaste, the Piment d'Espelette makes its presence felt, warm and fruity rather than spicy. This warmth builds slowly and lingers for a long time. The onion is underneath, more to be sensed than tasted.\u003c\/p\u003e\n\n\u003cp\u003eThose looking for the strong iodine taste of sardines or anchovies will find this terrine too restrained. It is the mildest spread in the Conserverie's range. This also makes it the one you can serve to guests who otherwise tend to avoid fish.\u003c\/p\u003e\n\n\u003ch3\u003eA Spoonful on Warm Bread, Nothing More Needed\u003c\/h3\u003e\n\n\u003cp\u003eTake the jar out of the refrigerator half an hour before serving. When cold, the terrine is firm and releases little aroma; at room temperature, it can be spread thinly. Expect about a heaped teaspoon per slice of baguette.\u003c\/p\u003e\n\n\u003cp\u003eFor an apéritif, pickled Guindillas, those slender mild vinegar peppers, pair well. Their acidity provides a counterpoint to the fruitiness of the tomato. As a starter, serve the terrine on grilled sourdough bread with a dollop of aioli and some lemon zest.\u003c\/p\u003e\n\n\u003cp\u003eIn a sandwich, it stands up well alongside cucumber, lettuce hearts, and a hard-boiled egg. And it fills cooked egg halves or small Piquillo peppers if you loosen it with a teaspoon of crème fraîche. If you want to offer a broader apéritif, place the \u003ca href=\"\/en\/products\/jean-de-luz-makrelencreme-mit-zwiebeln\"\u003eMackerel Cream with Onions\u003c\/a\u003e and the \u003ca href=\"\/en\/products\/jean-de-luz-sardinencreme-mit-knoblauch\"\u003eSardine Cream with Garlic\u003c\/a\u003e alongside it.\u003c\/p\u003e\n\n\u003cp\u003eYou can also create a pintxo, like those served in the bars of Saint-Sébastien. For this, spread the terrine on a slice of baguette, place a Guindilla and a black olive on top, and skewer everything with a toothpick. A dry Txakoli or a simple cider makes a good accompanying drink.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Do not heat the terrine. Above approximately 60 °C, the olive oil separates from the mass, and the cream turns into an oily layer. Therefore, it is not intended for warm sauces or pasta.\u003c\/p\u003e\n\n\u003cp\u003eAn 85-gram jar is sufficient as an apéritif for two to three people. Smooth the surface after each removal to minimize air exposure to the mass. Once opened, the terrine will keep in the refrigerator for about two weeks.\u003c\/p\u003e\n\n\u003ch3\u003eA Fish That Only Appears for a Few Weeks a Year\u003c\/h3\u003e\n\n\u003cp\u003eThe white tuna migrates along the Bay of Biscay between late July and early November. During this time, the Conserverie stocks up for the entire year. It is purchased at the fish auction in Saint-Jean-de-Luz and Ciboure, a few hundred meters from the workshop.\u003c\/p\u003e\n\n\u003cp\u003eThe fish there typically weigh around ten kilograms and are three to four years old. They are caught with rod and reel and baitfish, individually rather than in nets. This method is considered gentle because there is little bycatch, and the fish arrive on board undamaged.\u003c\/p\u003e\n\n\u003cp\u003eEach jar bears the name of the fisherman who brought in that catch. This is not a marketing idea, but a practical consequence of the short distances. There are only a few minutes between the auction hall and the workshop, and the same boats return year after year.\u003c\/p\u003e\n\n\u003cp\u003eJean-Hilaire de Bailliencourt, an agricultural engineer, revived the canning art of Saint-Jean-de-Luz in 2003. His principle: all ingredients come from within a radius of approximately 250 kilometers. The olive oil comes from an independent mill in Navarre, south of Pamplona; the Piment d'Espelette grows less than thirty kilometers inland.\u003c\/p\u003e\n\n\u003cp\u003eFish and tomato are cooked separately and only then mixed. If cooked together, the tomato would release its water into the fish and dilute the terrine. The detour via two pots is the reason for the dense, spreadable consistency.\u003c\/p\u003e\n\n\u003cp\u003eIt is filled into glass instead of tinplate, for two reasons. The glass can be resealed after opening, and it does not require an internal coating. The lids are free of bisphenol and ESBO, two substances found in classic can linings.\u003c\/p\u003e\n\n\u003cp\u003eSubsequently, each jar is heated while sealed, a process named after its inventor Nicolas Appert. This appertization makes the terrine shelf-stable for years unopened, without any preservatives. Store the jars in a dark, cool place, and the color of the tomato will hardly change over time.\u003c\/p\u003e\n\n\u003ch3\u003eA Terrine That Binds Without Butter\u003c\/h3\u003e\n\n\u003cp\u003eMany fish creams are bound with butter, cream, or mayonnaise, and the fish disappears within them. This terrine does without such binding agents. What holds it together are the protein content of the tuna and the olive oil.\u003c\/p\u003e\n\n\u003cp\u003eSix ingredients are listed on the label, and each one can be tasted. The result is a spread that is more reminiscent of fine cuisine than a preserve. The fish accounts for a good two-fifths of the mass, and the tomato another third.\u003c\/p\u003e\n\n\u003cp\u003eThe proportion of fish itself is also unusual. In many fish creams, it is significantly lower, because fat and binding agents make up the main part. Here, the result is a spread that tastes of the two ingredients that give it its name.\u003c\/p\u003e\n\n\u003cp\u003eAs a dinner gift, the jar works as reliably as a bottle of wine, only more surprisingly. For a gift basket from the Basque Country, it is the most accessible terrine in the range, because the tomato makes it easy to get into. And in the pantry, it's the reserve for the evening when unannounced visitors arrive.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eA jar for when guests arrive and the appetizer is still missing.\u003c\/em\u003e\u003c\/p\u003e","brand":"Conserverie Jean de Luz","offers":[{"title":"3 oz","offer_id":57197253198150,"sku":"048JdL00010","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/jean-de-luz-thunfischcreme-mit-tomate.png?v=1787668865"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/collections\/conserverie-jean-de-luz-logo.png?v=1775844800","url":"https:\/\/ginusslande.com\/en\/collections\/conserverie-jean-de-luz.oembed","provider":"genussland","version":"1.0","type":"link"}