Introducing Rainforest Sardines
Sardine Fritters with a Spicy Aioli

With the widest variety of frozen fish and seafood on the market, it's no surprise that seafood giants Rainforest Caribbean have ventured into canned seafood. The company recently announced the addition of canned sardines, in both water and oil, to their ever-growing portfolio.

With no-cook time and a long list of health benefits, stocking up your kitchen cupboards with Rainforest Sardines is a no-brainer. The fish are preserved at their freshest and as a result are a perfect way to add flavour and a heart-healthy protein to your meals. Sardines make an easy breakfast, a convenient on-the-go lunch atop a simple green salad or quick snack with crackers.

Rainforest Spicy Sardine Appetizer


1 can Rainforest Sardines in Oil

1/4 sweet pepper, diced

1/2 tomato, diced

1/2 Scotch bonnet pepper (adjust to your liking)

Black pepper to taste

1 pack National Bakery Water Crackers


Combine sardines with sweet pepper, tomato, Scotch bonnet pepper, and black pepper.

Add sardines mixture to crackers.


Sardine Fritters with a Spicy Aioli

Recipe by Oshane Rhoden


2 cans Rainforest Sardines

2 cups flour

1 small tomato

1/4 bell pepper

1/2 onion

2 stalks escallion

2 sprig thyme, leaves removed

1/2 Scotch bonnet pepper

1 tsp salt

1 tsp black pepper

1 1/2 cups water

1/2 tsp all-purpose seasoning

1 tbsp vinegar

Oil, for frying


Drain sardine and remove bones and all the undesirable parts. Cut into smaller prices with a fork and add 1 tablespoon vinegar. Mix to combine.

Chop escallion, onion, tomato, bell pepper, Scotch bonnet pepper and set aside.

In a bowl, add flour, salt, black pepper and all-purpose seasoning; mix well.

Add all the chopped aromatics and the thyme leaves. Mix to combine.

Add sardines and mix. Pour water in and combine until you have a nice mixture. Taste and adjust seasoning to your taste, if needed.

In a heated skillet add oil and start dropping the mixture in using a 1/4 cup or spoon.

Fry on both sides until desired colour is achieved.

Remove each fritter when finished and place to drain on paper towel.

Serve & Enjoy!

Rainforest Sardines in Water (Photo: Janique Reynolds)
Rainforest Spicy Sardine Appetizer (Photo: Janique Reynolds)
Rainforest Sardines in Oil (Photo: Janique Reynolds)

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