I'm trying not to make this into a billboard for sardines. But the sad reality is, I'm not sure I can avoid it. Okay, I'll put it plainly: sardines = delicious. If you have never tried them, you are truly missing out on an amazing food. Part of the American distaste for sardines and anchovies seems to have come from a common theme: poverty, and desire to avoid it. Sardines are cheap fishes, plentiful, and easily preserved. They are not steak-like, and are not necessarily glamorous. At a certain point, they became identified as "poor food" and the predominant judgement sadly remains.
The rest of the world doesn't agree. Small, oily fish with lots of flavor and uses, easy to catch, and very healthy (re: low risk of mercury and other metals; high in omega 3), what isn't to like?
Here are the rules: you must find sardines either in spring water or pure olive oil. Absolutely no "vegetable" oil, soybean oil, or canola oil. Those oils, while on one hand being rather bad for your well-being, will also ruin the flavor and in my opinion, the texture of the fish. This is a smart fish to eat. And you will feel smart, afterward. True.
Roasted Garlic, Caper, and Sardine Spread
An amazingly savory Mediterranean-style preserved fish spread.
- 1 tin sardines in olive oil
- 1/2 head (4-5 cloves) roasted garlic
- 1 T. drained capers
- 2 t. olive oil from sardines
- 1 t. finely chopped parsley
- 1 t. sherry vinegar
- 1/2 t. prepared mustard
- several grinds fresh black pepper
- Combine all ingredients in a bowl and mash with a fork. If too dry, add more oil. Adjust seasonings as desired; all preserved sardines are different in flavor and sodium levels.
- Spread on crackers, toast, apples, or add to salads or omelettes.
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