Posts Tagged sardine recipes

Sep 7 2011

Barbecued squid salad with snake beans and grapefruit

Serves 4

By Bill Granger

While fish can fall apart and be tricky to cook on a grill, prawns, langoustines, squid and other seafood are made for it. The punchy dressing and citrus give this squid salad a real kick.

2 green chillies, finely chopped
1 tsp sea salt
4 coriander root, rinsed well and roughly chopped
1 garlic clove
3 tbsp fish sauce
3 tbsp caster sugar
3 tbsp lime juice
Large handful picked, fresh mint leaves
Large handful fresh coriander leaves
300g/10oz snake beans or green beans, cut into 5cm lengths
2 pink grapefruit, peeled, cut into segments, pith and membrane removed
800g/1¾lb squid tubes, cleaned, cut into approx 6cm x 3cm pieces and scored on the inside
3 tbsp extra-virgin olive oil

Read the full recipe here.

Jul 23 2011

Sardines: Canned or fresh, it’s all good

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.


Jul 22 2011

Why Sardines Should Be at the Top of Your Grocery List

Note – California’s sardine fishery reopens September 15.

By Owen Burke

The truth about sardines is that they are probably one of the healthiest finfish you can eat from the sea. They are hardly ever farm-raised, which means that they swim and eat as they please and are rich in vitamin D3, your Omega-3′s and purines. Large apex predators like tuna and swordfish and salmon are known to accumulate excessive levels of heavy metals, while sardines may contain up to 8 million times less mercury than even salmon.


Do you ever wonder why it is that, especially in the United States, many people avoid eating sardines? Aside from the fact that they are usually associated with a tin can on a grocery shelf, sardines, or pilchards, are quite oily and bony. The sardine is, however, a very healthy option. Sardines feed on photosynthetic plankton, so as lighter consumers, they acquire very minuscule concentrations of heavy metals than most larger, more commercially sought predators do. Because of their diet, sardines are rich in omega-3 oils, protein, good cholesterol, selenium, and calcium and fluoride if you eat the soft bones.

Often sold at around $2.00 USD a pound, they are certainly cheap enough for most of us, too.

There are about 21 different species of sardines, all belonging to the Clupeidae family, but they can all be prepared the same way. The best way to have sardines is fresh, of course, and this will thoroughly reduce the “fishy” smell left behind. If your fish aren’t scaled, do so carefully with a knife, removing the entrails afterwards. As with most fish, the best marinade is simply olive oil, lemon and parsley. If you toss them on the grill afterwards, you’ll add a nice charred flavor to the fish, while also keeping the smell out of the house.

Read the rest of the story here.

Jul 22 2011

Grilled Sardines with Lemon and Olive Oil

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.


  • 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.



Apr 19 2011

How to Make Sardines in Olive Oil

eHow contributer Chelsea Hoffman recently posted steps to make sardines in olive oil.

1) Add the sardines to the canning jar. A full cup of sardines is close to 1/4 of a lb. Purchase your sardines fresh from a reliable source, making sure they’ve been properly cleaned before canning them.

2) Pour the olive oil into you canning jar. Add the carrots, onion, garlic and optional crushed red pepper to the jar. The crushed red pepper will give the sardines a spicy bite.

3) Secure the lid on the canning jar and shake the solution for a few seconds to mix the ingredients together.

4) Put the stockpot, half full of water, on the stove and bring it to a rolling boil. Place the jar into the pot. Let the water boil over the jar for 30 minutes. Not only does this cook the ingredients, but the hot water will seal the jar, making it airtight. This is known as a “hot water bath,” when canning foods.

5) Turn off the stove and remove the hot jar from the water, using the canning tongs. Sit the can on your counter and allow it to cool to room temperature. This takes up to eight hours, or sometimes more, depending on the temperature of the environment.


Apr 13 2011

5 Steps to Better Choose Sardines

sardines in a canphoto © 2011 jules | more info (via: Wylio)

Recently James Stuart, a contributor to eHow, posted five steps to picking out sardines. Here are the highlights:

1) Consider where the sardines were caught. Check the label and see if the country is listed. If not, check the company’s website. Knowing where the fish was caught can tell you about the practices that were used to capture it. Check fishing laws to see if that country uses methods you’re comfortable with. It can also help you identify what kind of sardine you like, as regional differences affect the taste of the fish.

2) Check the brand. Different brands may use different fishing methods, and will likely have a reputation. You can check websites such as that will tell you which brands are sustainable.

3) Look at the price. If your main concern is money, go for the cheapest brand. Ensure that the cheapest brand uses fishing methods and packaging that you’re comfortable buying.

4) Look at the packaging. Check to see if there is excess or unnecessary packaging that could hurt the environment. Ensure everything is recyclable.

5) Check the nutritional label and compare. If nutrition is your primary concern, comparing labels will help you select the healthiest brand of sardine.

Read more: How to Choose Sardines on