Canned sardines from the United States and Canada are actually Atlantic herring from Norway also known as the sprat. The classic American canning sardine, which is pacific or California sardine, seems to be nearly extinct, perhaps not surprising since it was canned at the rate of around a billion pounds a year in the late 1930s. None of these is the fresh sardine that shows up in our markets from time to time. Canned sardines from the United States and Canada are actually Atlantic herring from Norway also known as the sprat. The classic American canning sardine, which is pacific or California sardine, seems to be nearly extinct, perhaps not surprising since it was canned at the rate of around a billion pounds a year in the late 1930s.

Place the sardines in a shallow bowl, sprinkle with salt and olive oil, then add enough lemon juice to barely cover them; add the garlic. Refrigerate for a day or so, gently stirring occasionally. The fish are done when they have turned white, and will keep for several days after that. When ready to serve, lay a fillet on an endive leak and sprinkle a little marinade o n each. Yields 4-6 servings

Mix together the bread crumbs, cheese, herbs, garlic, salt, pepper, pine nuts, and raisins. Moisten with olive oil until the mixture is fairly smooth. Preheat the oven to 400 degrees and brush the bottom of a baking pan with a little olive oil. Put a bit of the stuffing into the body cavity of each sardine and fold them along their backs to enclose the stuffing; lay them, side by side, in the baking pan. Sprinkle with a little salt and pepper and drizzle with a little more olive oil and lemon juice. Bake until cooked through and tender, about 15 minutes. Garnish with parsley. Yields 4 servings