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Sardines have been underrated for a long time. Most people think of canned sardines as mushy meat because they experience them from time to time. Some canners overcook their products. Fresh sardines grilled on vine cuttings, or simply on a grill with a sprinkling of lemon juice, taste simply divine. |
Sardines, anchovies, and mackerel are prolific and worldwide spread in the world’s oceans. In some regions they are over fished, but around the Iberian Peninsula sardines represent an excellent source of protein and fisherman exercise care not to over fish.
These days, eating small fish is a healthy choice, as big predatory fish contain mercury.
Sardines contain large amounts of omega-3 fatty acids (considered to be healthy), protein, iron, phosphorus, potassium and calcium.
Mediterranean sardines are larger than the Atlantic versions generally packed in Canada. Brislings are tiny, and in Baltic countries they smoke them.
Pacific sardines taste “bold” and to some the taste is unpleasant.
Sardine stocks fluctuate, and there is a 60-year cycle based on ocean temperatures. A good portion of the sardine catches end up in animal feed for pigs, chickens, and farmed shrimp.
Japanese are very fond of live sardines for their sashimi. Once caught the sardines are kept alive and arrive at restaurants at noon for hungry and appreciative guests.
Fresh sardines are best when grilled. In a pinch, frozen sardines will do. You can also wrap sardines in fresh vine leaves then grill them. They taste divine.
Like sardines anchovies are underrated. They travel in enormous schools and are simply vacuumed by huge modern fishing boats in the Mediterranean Sea.
Generally, anchovies have a mild taste; it is the processing that gives them their assertive piquancy. Around the Mediterranean in fishing ports they are fried, or filleted and served raw with salt and lemon wedges, olive oil and minced garlic.
Peoples living around the Black Sea for millennia enjoyed anchovies. Archaeologists have even unearthed salting vats around the Black Sea; they were used 2000 years ago.
Guest Writer – Hrayr Berberoglu E-mail or interested in his books?.
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Mark Ramos
May 14th, 2009 at 23:41
I am a huge sashimi fan, even so much that I always try to make sushi at home, but I have to confess that I once accidentally bought canned sardines instead of anchovies and was truly disgusted at what I saw .
Paul
August 31st, 2009 at 17:15
Sardines are truly a heart healthy food. If you ever need a boost in omega 3s, eat a few sardines with your meals. If you aren’t partial to eating fish, you can still get your omega 3s by ingesting a couple of fish oil pills a couple of times a day. Eating closer to the original source such as sardines though is better. Anything that is broken down and processed to some degree loses some of it’s original nutrition.
.-= Paul´s last blog ..Aug 30, Healthy Eating Breakfast =-.
thomas hlasney
September 8th, 2009 at 21:59
Sir,
I have been trying for years to find these little red sardines in a small bottle. I used to get
them in Fl and also at Epcot in Fl. I also found them at a grocery store in Canada, but cannot
find them anywhere in South Carolina. I don’t even remember their name only that they are small
chunks in a red wine sause in a jar about 2 inches high. Any ide what it was and where i could find them again.
Tom