#sardines

#sardines

Fresh sardines are typically grilled over an open fire and served with lemon, local olive oil, and blitva, a mix of Swiss chard, potato, and garlic.

Matiz's Wild Small Sardines with Sweet Piquillo Peppers are noted for their mild flavor, umami richness, and delightful glossy sheen from packing oil, making them a top choice.

This simple, rather rustic tart is delicious and sings of warmer days. Tarragon is underrated, but this soft herb is a staple in my garden and eats especially well with crab.

Opening a tin of sardines, the first characteristic one notes is the appearance, followed by its smell and texture. The flesh should be firm and well-structured.

Canned sardines in soy sauce are uniquely different from their Western counterparts, offering a rich layer of umami flavor boosted by sweet soy sauce, ginger, and MSG.

A 'sardini martini' pairs briny sardine flavors with classic ingredients, providing a unique twist on the dirty martini that enhances and diversifies its traditional taste.