- cbjones1943 Oct 1, 2011 04:39 PM
I eat sardines for dinner once or twice/wk. Usually, I'll eat them on really good crackers w/a dollop of Dijon & 1 piece of Bread&Butter pickles. Occasionally, I'll put them in a shallow bowl & drizzle Amy's portabella salad dressing over them, including some sliced fresh uncooked veg. I like cucumber w/sardines, tomatoes are good, also, red onions are probably my favorite addition to sardines. Although I try not to purchase staples, basic foods @Whole Foods/Greenlife etc. I have found their sardines to be of v high quality (I buy the ones in olive oil + lemon). I sometimes substitute sardines in recipes calling for anchovies; but, purists would find this horrifying. I've had sardines several other ways (eg mashed + mayo etc like tuna fish salad or used for sandwich filling, but I'm not v fond of these preparations).
I was raised in a household that didn't cook any fish that tasted like fish- mother was from southeastern Illinoisand her palate once she left home had aexpanded a lot, but not toward the real fish, although she told me about when she had her first Caesar salad in Los Angeles, in the late 1940s, and for her it was a life-changing experience. I have no idea if it was before or after they started adding anchovies to Caesar salad. I drew away from the sardines for years until a friend had brought some canned Kipper Snacks to a party, offered me some, and I was pretty much transformed at that moment. I spent some time tasting the various canned oily fish, then went to visit a friend on Alaska's Kenai peninsula. Woohoo! I thought i hated salmon until we cooked up some that had been caght that day- absolutely red flesh, and too wonderful to describe. After that I discovered sushi, and yellowtail and eventually Spanish mackerel. I realized then that I was in a landlocked city and I didn't know squat about the oily fish- there were more beautiful mariscos to be had. I love all those little wonderful oily fish if they're fresh or well-preserved now. I don't care for the jarred herring in wine or sour cream, though.
@cbjones...MANY of us here on Chowhound adore the lowly sardine....I eat them along with salmon and kippers about 4-5 times each week...GREAT Omega 3's! Thanks!
Sardine sandwich: rye bread, mayo/Dijon mustard, thinly sliced sweet onion, sardines to cover one slice, press together...wonderful!