King Oscar Sardines were established in 1902 with special permission by King Oscar II of Norway. The Royal Norwegian court granted the use of King Oscar’s name and likeness to a line of seafood products as a guarantee of superior quality.

To this day, King Oscar remains the only known brand in Norway with a “Royal Permission.” King Oscar canned seafood has been sold in the USA for almost 115 years now. People know quality when they taste it and enjoy fun new seafood sensations just as much as King Oscar does – exciting varieties such as sardines in olive oil with colorful, spicy cracked pepper or with sliced, hot jalapeño peppers.

Very new are King Oscar’s gourmet North Atlantic mackerel offerings – mild, tender fillets in pure olive oil and Mediterranean style with sliced olives, bell pepper, garlic, and herbs of Provence.

Whichever way your tastes buds lean, King Oscar is proud to serve the USA a complete line of brisling sardines, skinless & boneless sardines, mackerel, kipper snacks, and anchovies.

True to the brand’s heritage, King Oscar still delivers the world’s finest brisling sardines from Norway’s pristine fjords and icy coastal waters – always responsibly wild-caught, authentically wood-smoked, and hand-packed in a variety of delicious oils, spring water, and gourmet sauces.

For your health, a one-can serving provides about 2500mg Omega-3 fatty acids. For low sodium diets, King Oscar offers several varieties with no salt added.

Check out these quick recipes to surprise your guests with something a little different.

Sardine Lavash Wraps



Two cans King Oscar Sardines with Spicy Cracked Pepper
8 lavash flat breads or flour tortillas
6 oz herbed goat cheese
1 head romaine lettuce, shredded
1 Belgian endive
1-1/2 cup diced red, green and yellow bell peppers
1/2 sweet onion, diced
1/2 cup cilantro
1 tbs olive oil from can, with peppers

Drain sardines, reserve the cracked pepper. In a large mixing bowl, combine lettuce, endive, 1 cup bell peppers, onion and cilantro with 1 tbsp of the oil and cracked pepper from the can. Lightly smear flat breads or tortillas with goat cheese, fill with vegetable mixture, gently layer on sardines, and roll closed. Cut each roll in half or into slices, as desired. Sprinkle remaining diced peppers over plate as a garnish. Serves 8.
Royal Hints:
Substitute with your favorite King Oscar Sardines variety. Cut into thinner slices and serve as an appetizer.

A new twist on Deviled Eggs with Spanish Style Sardines



1 can King Oscar Skinless & Boneless Spanish Style Sardines, drained, broken into small chunks
1 dozen eggs
1/2 cup light mayonnaise
2 tsp Dijon style mustard
2 tsp sherry or a mild vinegar
2 fresh scallions sliced, including whites
1/4 tsp salt


Boil eggs and then cool and slice in half. Remove yokes and mix with ingredients. Spoon into a zip-lock bag and cut off a corner. Pipe yolk into halved egg whites and garnish.





1 can King Oscar Sardines in Tomato
4 large meaty bone-in beef short ribs, 8-10 oz each
2 tbs extra virgin olive oil
1 lb (500 grams) pappardelle or other flat egg noodles
1/2 bunch broccoli rabe
1 medium onion, diced
1 large carrot, diced
1 celery stalk, diced
2 cloves of garlic, chopped
3 tbs tomato paste
1 tbs flour
2 cups dry red wine (eg, Barolo, Barbera D’Alba, Côtes du Rhône)
4 cups beef broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 tsp porcini powder (or 6-8 fresh mushrooms, porcini or trumpet)
Salt and pepper, to taste
Parmesan cheese to finish


Preheat oven to 350°F. Pat dry short ribs with clean paper towel and season with salt and fresh ground pepper. In an enameled cast iron pot (5.5 quarts or larger) or ovenproof pot with lid, brown short ribs on all sides in olive oil over medium-high heat, about 3-4 minutes per side. Remove from pot and set aside.

In same pot, cook the onion, carrot, celery and garlic until tender, stirring occasionally, about 5 minutes. Stir in tomato paste, add flour, and cook for 2 minutes, stirring constantly. Pour in wine and beef broth. Add the herbs and porcini powder, stirring to combine. Bring to boil, reduce heat, return the browned short ribs to the pot, simmer for 2-3 hours, until meat falls easily from bone and stock has thickened. In last 10 minutes, chop and add the sardines and broccoli rabe.

Prepare pappardelle pasta noodles according to package instructions, drain. Place pasta on plates, cover with short rib stew. Serves 4.

Visit KingOscar.com for information and recipe ideas.


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