Sardine in oil becomes chic again !

Sardines in oil are a type of canned fish that were popularized in the 19th century, when food preservation technology allowed fish to be preserved in oil or fat. Before that, sardines were mostly eaten fresh and were uncommon outside some coastal regions.

Sardines in oil were produced for the first time in France, where they were salted and smoked before being preserved in olive oil. They were introduced to North America in the early 20th century and quickly gained popularity in industrialized countries due to their convenience and affordability..

Today, sardines in oil are eaten all over the world and are available in many supermarkets and grocery stores. They are often used in sandwiches, salads and pasta dishes, or served as an aperitif with crackers or toast.