Sardinistas! Love the little fish with the big impact
Falling hard for pilchards: Jane Black gives some attention to the sardine, a much maligned fish these days. Sardines are a relatively good choice for many reasons — they are high in Omega 3's, low in mercury and PCBs, they reproduce relatively quickly, and the California sardine fishery is currently well managed. (Which wasn't always the case, as a post by Marc at Mental Masala illustrates.) Black talks to members of the sardine-loving "Sardinistas" in Monterey, CA; TV chef Alton Brown (who will soon feature the fish on his show); and others about the fish and how to prepare it. A separate item by Bonnie Bewick looks at the difference between fresh and frozen sardines, while also offering some cooking tips. (Washington Post)
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