#sardines

#sardines

The official Trader Joe's website describes its Grilled Sardines in Olive Oil as "wild-caught for us off the coast of Tunisia" with a firm, meaty texture in each deboned, split, grilled fillet. Upon peeling back the lid, the sardines were "flat, smushed, and already breaking up a bit. This was most likely due to the fact that they were grilled as opposed to steamed or smoked ..."

Sardines have a salty, rich flavor and a texture that allows for many versatile applications. That's great for people dipping their toes into the tinned fish world.

"A sardine fork is used to neatly remove tinned fish from the can and put it on the plate. No more shredding the fragile fish before it makes it out of the packaging."

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.

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.

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.