The Curmudgeon at Large is compiling a Cookbook and one of his first selections is a menu that incorporates the nine food items that will help you to prevent a heart attack. He says that one of the foods is the Sardine.
I can’t remember the last time I bought a tin of Sardines, but the thought of oily fish packed tightly in a tin made me curious about the current status of sardines in the world of the gourmet. Taking that one step further, what would be a sardine-wine pairing? (Wine is also on the Curmudgeon’s list of heart healthy foods) . The first web site that addressed this question was on a Chowhound discussion forum – What to drink with four year old sardines? Apart from the suggestion that it might not be good to eat a tin of sardines of that age, the pairings included Maalox, Pepto-bismol, beer, sherry, and several white and red wines.
From there, I clicked on the link to The Society for the Appreciation of the Lowly Tinned Sardine. This site artfully combines serious dedication to the fish with not so serious delivery of information.
Some of the great Chefs appear to be fond enough of the sardine to have figured out how to put it into a recipe. Jamie Oliver posts recipes for pizza, spaghetti and potato salad, while also paying tribute to the British favourite, sardines on toast. Alton Brown kicks it up a notch (though not the way Emeril would) in a recipe for Sherried Sardine Toast.
That is about all I can dredge up on the sardine. If there is anything else to be said about the sardine, I’m sure you will tell me!
It is much better to eat little fish like sardines directly from the ocean, rather than after they have been filtered through a larger predator.
- Deep Sea News -