Here’s how to finesse those fishy sardines
Sophie Brickman
Sunday, July 10, 2011
Northern California’s sardine season opened July 1, but not all of us have spent the last week flocking to our local fishmonger to buy sardines by the pound.
Why not?
Most people would say it’s because sardines taste, well, fishy.
But there are plenty of ways to temper that strong flavor. And there are plenty of reasons to eat them: They’re local, sustainable and oh-so-good for you.
Pacific sardines sit toward the bottom of the food chain, are low in mercury levels, reproduce prolifically and are called a “best choice” by the Monterey Bay Aquarium’s Seafood Watch.
They are a good source of vitamins A and D and are particularly rich in omega-3 fatty acids, consumption of which has been shown to have numerous health benefits, including reducing cardiovascular and neurological diseases.
Basically, they’re the super-fish of the month. But there’s that fishy factor
Read more here.