Flaky and firm, with a gentle kiss of smoke, these sprats are a classic tin done beautifully right. The small, golden fish (which taste a bit like baby sardines) are harvested from the cold, Baltic waters off Latvia before they are smoked and married with organic cold-pressed rapeseed oil from Norway. The resulting experience is perfectly balanced and made for bagel sandwiches with cream cheese and chives, or piling high on latkes with creme fraiche.
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