Fishing News

The flavor of sardines at Presidio Social Club is a good match for cocktails. John Storey/Special to The San Francisco Chronicle

by Michael Bauer

Earlier this week, I was writing the introduction to this week’s Food&Wine newsletter which focuses on seasonal recipes. The topic was sardines, which drew out some long-buried memories.

Only a few years ago sardines were rare on menus, but now they’re coming into the spotlight as more people become aware of seasonality and sustainable seafood practices. The emergence of this strong-tasting fish on restaurant menus seems to parallel the growing cocktail culture. Sardines make great snacks with a stiff drink, which is why you’ll find them in the snack section on many menus.

Even though I only eat fresh these days, whenever I see the word “sardines” I first think of the canned variety. Growing up, tinned sardines and soda crackers were a lunch-time staple.

At least 20 years ago I dined with two food and wine legends in an East Bay restaurant — Gerald Asher, who was the longtime wine writer for Gourmet; and Elizabeth David, one of the most respected British cookbook authors. During that dinner we got into a discussion of sardines; both of them loved the canned variety. I was surprised to learn that they also both “aged” the tins for a time. From there the discussion turned to how long is ideal.

It’s been decades since I’ve had the canned product, but remembering this conversation I think I’ll go out and try them. Maybe they will be my new lunchtime staple a year or so down the line, once they’ve properly mellowed in their cans.

For now I’ll stick to fresh sardines. The 10 places below show how versatile this fish really is. If you want to try the Spoonbar or Gitane dishes at home, click here for the recipes.

Read the rest of the article here.

Note – California’s sardine fishery reopens September 15.

Uuber-easy is the name of the game with this classic Mediterranean recipe.

Grilled sardines are a completely different beast than the oil-packed, canned ones, and they come to life with just a bit of lemon juice and olive oil. We used our robust Italian Blend Olive Oil, since its spice and aroma hold up well to the grill, and finished off with only citrus and seasonings, this summer dinner is done in under 10. Serve it up with a side of olive tapenade, garlic bread, and cheeses for a lovely platter.

Ingredients

• 8 medium sardines, cleaned, head and tail intact
• 2 tablespoons Italian Blend Olive Oil, plus more for serving
• Sea salt and black pepper, to taste
• 16 rounds thinly sliced lemon
• 4 lemons, halved, for serving
• Black olives, for serving

  Read the rest of the directions here.

   

   

photo © 2008 Robin | more info (via: Wylio)

What you might find interesting about this calamari recipe from Michael Sargent is the grill.

There are a growing number of people who are buying the Big Green Egg for their backyard grilling and becoming fanatical about its qualities. Sargent often gives cooking demonstrations using the Big Green Egg at Foster’s Grill Store on Eastern Avenue.

Calamari is the Italian name for squid, and the squid is a mollusk that is related to cuttlefish and octopus. They range in size from an inch or so up to 80 feet, but the most common size for eating is less than 12 inches. The meat is white and firm with a mild, sweet and what some describe as a nutty flavor. Although you can eat the tentacles, the main body is the prime section of meat. It can be stuffed whole, cut into flat pieces, or sliced crosswise into perfect rings. Here only the main body part is used.

This is a simple recipe that takes no time to prep or cook. The thin slices look wonderful as they curl atop a bed of spring mix greens. And the flavor of the delicate calamari comes through without being overpowered by the usual ingredients or preparations, drowning the creature in bread crumbs and hot oil, or smothering it in peppers.

Click here for the Grilled Calamari recipe.

By Skye Gyngell

The combination of sweet tomatoes and salty black olives is a favourite of mine, and is a lovely match with squid.

20 small, ripe tomatoes

6 sprigs of oregano, leaves only

tbsp good-quality red-wine vinegar

A little olive oil for drizzling

800g/1 lb of the freshest squid

Sea salt and freshly ground black pepper

1 tbsp extra-virgin olive oil

I handful of wild garlic, well rinsed

A handful of black olives, preferably niçoise,

Get the rest of the recipe here.

photo © 2009 Yusuke Kawasaki | more info (via: Wylio)

Contributed by Hoss Zaré