This recipe is made using wild caught sardines that are sliced into cutlets, removing the tail and fins, and tossed with a small amount of brown rice, hand diced carrot and chopped whole scrambled egg. We hand place a couple slivers of whole garlic and cut kale leaf on top. We cook them in their own consommé broth made with whole sardines in a traditional stock method to produce naturally occurring flavors. The final stage is to add our sunflower oil, vitamins and minerals.
Sardine species: Sardinella frimbriata, caught primarily in the Western Pacific.
Sardine Cutlets, Sardine Consommé, Brown Rice, Carrot, Egg, Sunflower Seed Oil, Garlic, Kale Contains less than 1% of the following: Tuna Fish Oil, Choline chloride, Vitamin E supplement, Zinc sulfate, Ferrous sulfate, Niacin, Thiamine mononitrate, Calcium pantothenate, Manganese sulphate, Potassium iodide, Vitamin A acetate, Copper sulfate, Riboflavin supplement, Pyridoxine hydrochloride, Vitamin D3 supplement, Folic acid, Vitamin B12 supplement.
Crude Protein (min) 13.3%, Crude Fat (min) 3.2%, Crude Fiber (max) 0.0%, Moisture (max) 79.0%, Ash (max) 2.2%.