InButter

The French and Galician luxury. Fish packed in butter rather than oil comes out softer and rounder, the richness mellowing anything assertive almost completely. It is the traditional Breton treatment for sardines, and the Galician and Jersey way with tuna belly. Butter makes a sardine about as gentle as a sardine gets, which is why it is one of the easiest ways into whole fish for a sceptic. On warm bread so the butter loosens, with flaky salt.