Ferran Adria, luminary chef and founder of El Bulli, once said, “Remember that a very good sardine is always preferable to a not that good lobster.”
And there was a time when posh diners wholeheartedly agreed with him. Sardines’ popularity has flagged dramatically since then, but it is rebounding recently, which is great to hear. Putting aside the flavor (which is great) for a second, sardines are good for you not only because of all those Omega-3s but because they are so low on the food chain that mercury and other contaminants have not had a chance to concentrate. Sardine populations are in huge abundance in many places all over the world and their numbers are basically bulletproof. Their whole evolutionary strategy is reproduce quickly and travel in huge shoals. On top of this they are still very cheap! You can commonly find a top quality 4 ounce tin for $3-$3.50 per. On top of that, their shelf-life if properly stored is measured in years, not days.
If you have at least a mild taste for fish, you will love sardines. Unlike anchovies, which are delicious but cured, sardines are more about a fresh fish flavor. They are commonly smoked so they carry a bit of that flavor. Because they are “oilier” they are a great vehicle for just about any savory flavor combination you can think of. Lots of people, myself included, enjoy them simply on a cracker with a dash of our favorite hot sauce. It really doesn’t get any better than that for cheap eating.
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