In Jasper White’s Summer Shack Cookbook, the New England chef describes sardines as “possibly the most full-flavored of all fish—either you love them or you don’t.”
Those of us who fall into the former camp adore these oily little members of the herring family for their strong taste, rich texture, and snackable size. Doesn’t hurt that they’re also sustainable, inexpensive, and a great source of protein and omega 3 fatty acids.
Since we’ve never hidden our fondness for tinned fish, it’ll shock exactly no one to learn that around here, canned sardines get gobbled up in sandwiches, atop salads (this Thai-style option is a favorite), and cooked with cannellini beans and tomatoes for a hearty stew.
But what to do with the market-fresh version? Depends on how you plan to prepare them. Whole, gutted fish can be stuffed with gremolata and grilled, or tucked into a hearty Cornish stargazy pie. Alternatively, you (or your fishmonger) could fillet them for use in Japanese-style miso soup or Sicilian pasta with saffron, raisins, and pine nuts. Lastly, if your goal is to treat just-caught sardines the same way you would canned ones, try your hand at marinating or salt-curing the fillets.
No matter how you hope to eat these polarizing fish—canned, fresh, broiled, stewed, grilled, baked, pureed, etc.—the following best recipes for sardines will show you the way.
Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde)
In this representative Sicilian dish, which seamlessly combines Arab and Sicilian flavors, pasta is tossed with sardines from the Mediterranean, raisins and pine nuts grown in the mountains, and a dash of saffron, which imbues the pasta with a golden color. Look for small sardines, which are sweeter and more delicate than larger ones. Get the recipe for Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde) »
Sardines flavored with white miso are formed into delicate puffed balls for dashi broth in this recipe adapted from one served at K-ZO restaurant in Culver City, California. Get the recipe for Sardine Miso Ball Soup »
Briny sardines get added intensity from fresh onion and Dijon mustard in this open-face sandwich from chef and radio host Mike Colameco. Get the recipe for Sardine Sandwich »
Sardine in Saor
These tasty cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled. Get the recipe for Sardine in Saor »
Cured Sardines
Easily filleted by removing the heads, then pulling the spines away from the fillet from the neck toward the tail, sardines are cured in a bright mixture of sugar, salt, and thyme. Get the recipe for Cured Sardines »
In Jasper White’s Summer Shack Cookbook, the New England chef describes sardines as “possibly the most full-flavored of all fish—either you love them or you don’t.”
Those of us who fall into the former camp adore these oily little members of the herring family for their strong taste, rich texture, and snackable size. Doesn’t hurt that they’re also sustainable, inexpensive, and a great source of protein and omega 3 fatty acids.
Since we’ve never hidden our fondness for tinned fish, it’ll shock exactly no one to learn that around here, canned sardines get gobbled up in sandwiches, atop salads (this Thai-style option is a favorite), and cooked with cannellini beans and tomatoes for a hearty stew.
But what to do with the market-fresh version? Depends on how you plan to prepare them. Whole, gutted fish can be stuffed with gremolata and grilled, or tucked into a hearty Cornish stargazy pie. Alternatively, you (or your fishmonger) could fillet them for use in Japanese-style miso soup or Sicilian pasta with saffron, raisins, and pine nuts. Lastly, if your goal is to treat just-caught sardines the same way you would canned ones, try your hand at marinating or salt-curing the fillets.
No matter how you hope to eat these polarizing fish—canned, fresh, broiled, stewed, grilled, baked, pureed, etc.—the following best recipes for sardines will show you the way.
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Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde)
In this representative Sicilian dish, which seamlessly combines Arab and Sicilian flavors, pasta is tossed with sardines from the Mediterranean, raisins and pine nuts grown in the mountains, and a dash of saffron, which imbues the pasta with a golden color. Look for small sardines, which are sweeter and more delicate than larger ones. Get the recipe for Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde) »
Sardines flavored with white miso are formed into delicate puffed balls for dashi broth in this recipe adapted from one served at K-ZO restaurant in Culver City, California. Get the recipe for Sardine Miso Ball Soup »
Briny sardines get added intensity from fresh onion and Dijon mustard in this open-face sandwich from chef and radio host Mike Colameco. Get the recipe for Sardine Sandwich »
Sardine in Saor
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These tasty cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled. Get the recipe for Sardine in Saor »
Cured Sardines
Easily filleted by removing the heads, then pulling the spines away from the fillet from the neck toward the tail, sardines are cured in a bright mixture of sugar, salt, and thyme. Get the recipe for Cured Sardines »
