Canned Are Grand, but Fresh Sardines Are Deliciously Simple. For an extra flourish, it’s fun to cook sardines (any fish, really) on large fig leaves.

After cooking the sardines on one side, simply lay the leaves on the grill and place two fish, cooked side up, on top of each leaf to finish cooking. As well as being attractive, the leaves add a subtle fruity perfume when they hit the heat. Fresh sardines are also touted as a sustainable fish choice, preferable to larger fish that are higher on the food chain, such as tuna and swordfish, which are overfished and have high mercury levels. Currently, sardines from the Pacific are recommended, available year- round, although there are occasional hiatuses in fishing to allow stocks to replenish. Sardines are high in healthy omega- 3 fatty acids, vitamins and minerals, too.

Most important, they are extremely delicious. Recipe: Simple Grilled Sardines.

And to Drink .. In June, I was in Lisbon for the Feast of St. Anthony, traditionally the opening of sardine season there. In Alfama, an old part of town, a huge street fair heralds its arrival, and grills are set up on every corner.

One of the highest sources of omega-3 fatty acids on the planet sardines nutrition boasts some impressive benefits: boosting heart health, improving brain. Sardines are the new wave of superfood. Sustainable, nutritious, and heart-healthy. Simple prep, tasty, packed with omega-3s, vitamins and lean protein. Spinach and Sardine Sandwich. By MARTHA ROSE SHULMAN. Whenever I fly, I like to go armed with lunch, as the food in airports tends to be both appalling and expensive.

Sardines are baby pilchards - long, thin, silver, oil-rich fish. Sardines are a sustainable choice of fish, rich in omega-3 fatty acids.

Read the The Great Sardine Taste-off best canned sardines Next 7 discussion from the Chowhound General Discussion, Canned Fish food community. Join the discussion. Use a good quality sardine for this--I made half the recipe using 2 cans of Starkist Gourmet sardines in tomato sauce. You definitely don't want a big cheap can of. Get your dose of healthy oils with this lemony sardine mix over lettuce. Adult Health Anchovy & Sardine and Salmon Meals Dry Dog Food; Adult Health Chicken Meal & Rice Dry Dog Food; Adult Health Duck Meal Dry Dog Food; Adult Health Lamb. Adult & Kitten Health Chicken Meal Dry Cat Food; Adult Health Anchovy & Sardine and Salmon Meals Dry Cat Food; Adult Health Duck Meal Dry Cat Food. I’ve been feeling so guilty recently about the plight of salmon and the overfishing of tuna that I’ve kind of sworn off fish for the season. How do you balance.

With the sardines, most people drank cold lager. But if you prefer wine, you have great options. Manzanilla sherry would be wonderful. So would many cold, dry white wines, especially from seafood areas, like assyrtiko from Santorini, Etna Bianco from Sicily, Muscadet from where the Loire meets the Atlantic.

The key is crisp acidity, which cuts through the oiliness of the fish. Good sauvignon blanc from the Loire Valley would also be nice, as would Txakolina from the Spanish Basque region, Vinho Verde from Portugal or albariño from Spain. ERIC ASIMOVFollow NYT Food on Facebook, Instagram, Twitter and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. Continue reading the main story.

Sardines as food - Wikipedia. Sardines are a nutrient- rich fish widely consumed by humans.

They are commonly served in cans, but fresh sardines are often grilled, pickled, or smoked. Sardines, or pilchards, are several types of small, oily fish related to herrings, family Clupeidae.[1] The term sardine was first used in English during the early 1. Mediterranean island of Sardinia, around which sardines were once abundant.[2][3]The terms sardine and pilchard are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards.[4] One criterion suggests fish shorter in length than 6 inches (1. The FAO/WHO Codex standard for canned sardines cites 2. Fish. Base, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just "sardine", and many more with the two basic names qualified by various adjectives. Sardines are commercially fished for a variety of uses: for bait; for immediate consumption; for canning, drying, salting, or smoking; and for reduction into fish meal or oil.

The chief use of sardines is for human consumption, but fish meal is used as animal feed, while sardine oil has many uses, including the manufacture of paint, varnish, and linoleum. Nutrition[edit]Sardines are rich in vitamins and minerals. A small serving of sardines once a day can provide up to 1. RDA (recommended daily allowance) value of vitamin B2; roughly one- quarter of the RDA of niacin, and about 1. RDA of vitamin B1. All B vitamins help to support proper nervous system function and are used for energy metabolism, or converting food into energy.[8] Also, sardines are high in the major minerals such as phosphorus, calcium, potassium, and some trace minerals such as iron and selenium.

Sardines are also a natural source of marine omega- 3 fatty acids, which reduce the occurrence of cardiovascular disease.[9] Recent studies suggest the regular consumption of omega- 3 fatty acids reduces the likelihood of developing Alzheimer's disease and can even boost brain function.[1. These fatty acids may also help lower blood sugar levels a small amount.[1. They are also a good source of vitamin D,[1. Because they are low in the food chain, sardines are very low in contaminants, such as mercury, relative to other fish commonly eaten by humans.[1.

Canned sardines[edit]Sardines are canned in many different ways. At the cannery, the fish are washed, their heads are removed, and the fish are cooked, either by deep- frying or by steam- cooking, after which they are dried. They are then packed in either olive, sunflower, or soybean oil, water, or in a tomato, chili, or mustard sauce. Canned sardines in supermarkets may actually be sprat (such as the “brisling sardine”) or round herrings. Fish sizes vary by species.

Good- quality sardines should have the head and gills removed before packing.[6] They may also be eviscerated before packing (typically the larger varieties). If not, they should be purged of undigested or partially digested food or feces by holding the live fish in a tank long enough for them to empty their digestive systems.[6]Sardines are typically tightly packed in a small can which is scored for easy opening, either with a pull tab (similar to how a beverage can is opened), or with a key attached to the side of the can. Thus, it has the benefit of being an easily portable, nonperishable, self- contained food. The close packing of sardines in the can has led to their metaphorical use of the name in describing any situation where people or objects are crowded together, for instance, in a bus or nightclub. It has also been used as the name of a children's game, where one person hides and each successive person who finds the hidden one packs into the same space until only one is left out, who becomes the next one to hide.[1.

Around the world[edit]The last remaining sardine packing plant in North America is in Blacks Harbour, New Brunswick. The Brunswick brand, which started as the Connors Brothers in the 1.

Clupea harengus) with many flavours.[1. Brunswick claims to be the largest sardine producer in the world. England[edit]. The stargazy pie - pilchards cooked in pie crust from Cornwall. Pilchard fishing and processing became a thriving industry in Cornwall, England, United Kingdom, from around 1. However, as of 2. Since 1. 99. 7, sardines from Cornwall have been sold as "Cornish sardines", and since March 2. EU law, Cornish sardines have Protected Geographical Status.[1.

The industry has featured in numerous works of art, particularly by Stanhope Forbes and other Newlyn School artists. A traditional Cornish pilchard dish is stargazy pie. The traditional "Toast to Pilchards" refers to the lucrative export of the fish to Catholic Europe: "Here's health to the Pope, may he live to repent And add just six months to the term of his Lent And tell all his vassals from Rome to the Poles, There's nothing like pilchards for saving their souls!"[2. Croatia[edit]Fishing for sardela or sardina (Sardina pilchardus) on the coasts of Dalmatia and Istria began thousands of years ago. Stuffed Squash Recipes. The region was part of the Roman Empire, then largely a Venetian dominion, and has always been sustained through fishing mainly sardines. All along the coast, many towns promote the age- old practice of fishing by lateen sail boats for tourism and on festival occasions. Today, industrial producers continue this tradition.

Currently, the four factories of canned sardines are in Rovinj, Zadar, Postira, and Sali (the latter founded in 1. Several famous dishes made with sardines include, for instance, komiška pogača (a pie with salted sardines and tomato sauce), saur or inšavor (sardines fried and then cooled, seasoned with olive oil, vinegar, garlic, black pepper and rosemary) and sardines roasted on stick from Sali, dugi otok.

Sardine fishing and canning is a traditional industry in Brittany, where most French canneries remain. The area is known as the place where sardine canning was invented. Douarnenez was the world's leading sardine exporter in the 1. The sardines are fried, dried, and then canned (this traditional process is labelled préparées à l'ancienne), whereas in most other countries, processing consists of steam cooking after canning.

The sardine is a favorite food of the Keralites and the people of Andhra Pradesh, Tamil Nadu, and coastal Karnataka. The fish is typically eaten fresh, and canned sardines are not popular.

Fried sardines are a much sought- after delicacy. They are called chala (Malayalam: ചാള) or mathi (Malayalam: മത്തി) in Tamil Nadu and Kerala. In Andhra Pradesh, they are called kavallu amongst the fishing community. In West Bengal, they are called khoira (Bengali: খয়রা). People from coastal Karnataka call them pedvo (Konkani) or bhootai (Tulu). Sardines are cheaper in India than larger fish like seer or pomfret, making them a low- cost delicacy. They are consumed in various forms, including deep- fried and pan- fried preparations, or made into curries of various types.

Owing to proximity with Sardinia, both the northern and southern regions of Italy claim main courses or appetizers with sardine fish as a primary ingredient. Sicily's national dish, pasta con le sarde, is a spaghetti or bucatini entree with sardines, fennel seed, saffron, raisins, garlic, onion, olive oil, white wine, lemon juice, pureed tomato, toasted breadcrumbs, and crushed almonds. In Venice, sardines in saor is an antipasto that consists of sardine steaks marinated in white wine, raisins, and vinegar, subsequently covered in flour and fried in olive oil, then garnished with parsley, onions, crushed almonds, and raisins. Dried niboshi (sardines) in and out of the package, used in Japanese cooking.

Young sardines on rice. Sardines with lemon. A Japanese dish with garlic, wakame, soy sauce, and "oil saldina"Morocco[edit]Morocco is the largest canned sardine exporter in the world and the leading supplier of sardines to the European market.