Sardines – small, silvery fish with green backs and yellow sides – offer a firm flesh and robust, rich flavor that lovers of Mackerel are sure to enjoy. These are frozen, but cook up just as well as fresh.
Sardines are filter feeders, sieving plankton from the water as it passes between their gills.
Thaw Frozen Sardines overnight in the fridge. Then grill, broil, fry or bake them with boldly flavored herbs such as oregano and rosemary. They are also wonderful when prepared with fresh fennel, pine nuts and raisins and served over pasta.
Sardines are one of the most concentrated sources of the Omega-3 fatty acids EPA and DHA. They are also an excellent source of Vitamin B12 and Selenium as well as Calcium, Niacin, Copper, Vitamin B2, Choline, Phosphorus and Vitamin D.