Oméga-3 : l'avantage abordable du poisson en conserve

Sardines and pilchards are among the richest natural sources of EPA and DHA omega-3 fatty acids — nutrients linked to heart, brain and eye health. Unlike many premium sources, they come at a price point accessible to everyday households.

Because canning preserves the whole fish, canned sardines and pilchards also deliver calcium from soft, edible bones, plus vitamin D, B12, selenium and iodine. Few foods carry this nutrient density per unit cost.

For public-health planners and government food programmes, shelf-stable oily fish is a practical tool: no cold chain, long shelf life, and immediate household acceptance in markets where canned fish is already a culinary staple.

It is why our brand promise begins with "nutritious". Tons of goodness is not a slogan — it is a measurable nutritional claim in every can.