The humble sardine might not be as illustrious in the United States as it is in Europe, but that deserves to change. Inexpensive, packed with cardiovascular benefits and protein, as well as the lowest ...
Get the best of the Magazine’s award-winning stories and features right in your e-mail inbox every Sunday. Sign up here. I am that guy. The one who will stand over the sink, eating sardines right out ...
Anna Hezel, author of "Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, offers "Sunday Morning" viewers her recipe using tinned seafood. She writes: "This is sort of a ...
Though most people are familiar only with canned sardines, the fresh ones are an entirely different fish -- small and rich, with a pronounced flavor that’s like a more assertive tuna. With the current ...
My wife, Fiona, remembers as a schoolgirl being forced to eat a lunch of large canned pilchards (the old name in the UK for the now hip “Cornish sardines”) packed in a bland tomato sauce. Asked for a ...
Though most people are familiar only with canned sardines, the fresh ones are an entirely different fish -- small and rich, with a pronounced flavor that’s like a more assertive tuna. With the current ...
Skewer the sardines from the mouth down to the tail, as close as possible to the central bone. Season the cavity with salt, pepper, 1 or 2 slices of garlic, and a rosemary sprig. Place the sardines in ...
Tinned seafood isn’t new. In fact, canning to preserve seafood has been around for about 200 years. But tinned seafood has recently become a social media darling with its eye-catching packaging and ...
“This simple combination of saffron, almond and sardines is wonderful, says Josh Niland: “the saffron vinegar brings an elegant floral sweetness that perfectly complements the savoury minerality of ...
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