Jun 23 2011

A sustainable superfood from the sea

Editor’s note – This article focuses on Portuguese sardines, but here in California, our sardines are also available in season.  And they are on the Monterey Bay Aquarium’s “Super Green List.”


Sardinesphoto © 2000 Robin | more info (via: Wylio)

Sardines ready for the grill

If your experience with sardines is limited to what you get from a can, then you are in for a special treat with Portuguese sardines.

Good, grilled sardines are a shock for most people who have only had them canned. Even Oprah includes sardines as one of the 25 superfoods to include in your diet. According to her, “Wild-caught sardines are low in mercury and high in vitamin D; a 3-ounce serving has as much calcium as a cup of milk. Even better, they’re one of the Monterey Bay Aquarium’s top picks for sustainability.”

Executive Chef Billy Brandolini of Ceia Kitchen & Bar in Newburyport shows us his way of brining and grilling sardines a la Portuguese style. Grilled sardines are also eaten all over Southern Europe along the Mediterranean coast. In Portugal, sardines are very popular, especially in the summer at outdoor celebrations and festivals, when the sardines are fattest. To the Portuguese, the little fish are like hot dogs and hamburgers, available from outdoor vendors and served at private food gatherings.

Get the recipe here.

 

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