GLENRYCK pilchards are large whole sardines, cooked in a spicy tomato sauce. The 425 g tin is ready to serve: just heat it up, with rice, attiéké or pap. A pantry staple known throughout Southern Africa, and well beyond.
What is a pilchard?
Pilchard is the name given to large sardines, over 15 cm long. It is not a different fish, it is an adult sardine (sometimes misspelled pichard). GLENRYCK is a brand born in South Africa in 1937. This product is prepared in Thailand with pilchards caught in the Eastern Central Atlantic (FAO zone 34), off the coast of West Africa, as stated on the tin.
How to cook them?
- Pap and pilchards, the South African classic: fry an onion, pour in the tin, let it simmer for a few minutes and serve over maize porridge.
- With rice or attiéké, heated as they are or crumbled into rice fried with onion and garlic.
- Réunion-style, in a sardine rougail, with tomato, onion, garlic, ginger and turmeric.
- Cold, in a sandwich or over a salad.
The bones, softened by the canning process, can be eaten.
What to pair them with?
With MARGUERITE dried attiéké or LOTUS fragrant Thai rice. If you prefer a sauce without chilli, we also have the GLENRYCK pilchards in tomato sauce. Our attiéké fish kit brings together attiéké, pilchards, green chilli and tomato paste. See also our smoked, dried and tinned fish range.
Product information
- Brand: GLENRYCK, distributed in France by Racines (Montpellier)
- Net weight: 425 g tin
- Ingredients: Atlantic pilchards (65%) in spiced tomato sauce. The full list is on the tin.
- Allergens: contains fish
- Catch method: Eastern Central Atlantic (FAO zone 34), purse seine
- Made in: Thailand
- Storage: keep dry before opening. After opening, 2 days in the refrigerator in a closed, non-metallic container.
