When most people think of sardines they envision the classic canned sardine, which is unfortunate since fresh sardines are delicious. Canned sardines from the United States and Canada are Atlantic herring from Norway also known as the sprat. The classic American canning sardine, which is the 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 occasionally. This is good because the fish that is commonly sold fresh- Atlantic or Spanish sardine-is the best for cooking fresh, and especially for broiling and grilling.
Like all oily fish, sardines should be iced immediately after the catch and eaten as soon as possible.
9.4g fat per 8 ounce serving
2g saturated fat
Marinated Sardine with Endive
- 24 sardines
- 2 tbsp olive oil
- salt to taste
- fresh lemon juice or sherry vinegar as needed
- 1 tbsp minced garlic
- endive leaves rinsed & dried
- 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 leaf and sprinkle a little marinade on each fillet.
Stuffed Sardines Sicilian Style
- 2 lbs sardines
- 1/2 cup unseasoned bread crumbs
- 3 tbsp grated parmesan cheese
- 1 tbsp chopped fresh herbs parsley, dill, chives, basil, sage
- 1 tsp minced fresh rosemary rosemary or a ½teaspoon dried
- 1 tbsp minced garlic
- salt & pepper to taste
- 1/4 pine nuts
- 2 tbsp raisins
- olive oil as needed
- 2 tbsp lemon juice
- chopped parsley for garnish
- 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 Fahrenheit 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.