Delicious Living Blog

Love those sardines

Why is it that more people don't eat sardines (also called herring)? They're one of those great species of fish that has everything going for it: sustainable, widely available, safe from nasty contaminants, and absolutely stuffed with good omega-3 fats (you'll always see sardines appear in the same list as salmon, two of the richest sources of these heart-healthy fats).

In canned sardines, you can usually even eat the delicate bones (you won't even notice them; they get softened during processing), which provide a good dose of calcium, and they're a natural source of vitamin D. I'm on a crusade to get people to try them; they're mild and delicious, good by themselves or on crackers or mixed with eggs or olives or hearty vegetables. I love the ones from Bela-Olhao; wild-caught off the coast of Portugal, these terrific sardines are packed in different flavors: olive oil, lemon, tomato, and cayenne pepper. If you find fresh sardines at your market, take some home and grill them. And keep a couple cans in your pantry; they're a terrific take-along meal. (Do compare labels for sodium and calories; depending on what they're packed in, these amounts can vary wildly.)

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