About
A Breton cannery founded in 1920 at Le Guilvinec, then one of Brittany's busiest sardine ports with a fleet of over a hundred boats, packing the catch within steps of the quay.It moved in 2003 to Douarnenez, the historic capital of French sardine canning, and still prepares sardines, white germon tuna and mackerel from the Bay of Biscay by the old Penn Sardin hand method.Since 2016 its shops trade as La Maison de la Sardine.
