The name "sardine" refers to several types of small, oily fish in the herring family. Wild-caught sardines from the Pacific are the most ocean-friendly choice. The name "sardine" refers to several types of small, oily fish in the herring family. Wild-caught sardines from the Pacific are the most ocean-friendly choice. In addition to fresh, sardines are commonly sold canned, pickled, or smoked.

The high oil content in sardines makes them a great choice for the grill. Rub baguette slices with garlic and grill them to serve with the fish as an appetizer.

Orange zest and fresh fennel, along with fennel seeds and pollen, give a rich fragrance to this pasta dish. Use either fresh sardines or good quality canned sardines. The recipe comes from Mario Batali's cookbook "Molto Gusto".

To make this easy, boldly flavored snack, arrange canned sardines, piquillo pepper, and arugula on a whole-wheat Wasa cracker. Have fun creating variations on this snack by using other kinds of fish or adding other condiments, such as capers and olives.

Carrots, celery, and oregano flavor the pickling brine for raw sardines. After marinating for an hour and a half, the fish is ready to serve as a first course or side dish.

Canned sardines stand in for the usual anchovies in this lightened-up Caesar salad. The dressing is an easy mixture of olive oil and lemon juice.

Garlic, fennel, and lemon zest complement the pronounced flavor of canned sardines in this southern Italian recipe. Add crunch by sprinkling each serving with toasted breadcrumbs if you like. Use penne, trenette, or another short variety of pasta for this dish.

Spicy, garlicky spinach pesto makes an excellent backdrop for canned sardines. Arrange the combination on toasted rustic bread and top with currants and a squeeze of lemon juice.

The topping of parsley-flecked breadcrumbs becomes crisp and golden while the fresh sardines roast. Serve with a salad of boldly flavored greens, such as arugula and radicchio.

This vegetable-packed pasta gets a protein boost from canned sardines. Caramelized onions add a rich, sweet note to the dish.

Enjoy fresh sardines the way they're prepared all over the Mediterranean: simply grilled. The peppery, slightly bitter flavor of arugula is a nice match for the oily fish.

Spread slices of toast with a mixture of minced shallots, radishes, and softened butter before topping with roasted scallions, yellow bell pepper, sun-dried tomatoes, and canned sardines. Serve as an appetizer or enjoy a few of them as a light lunch.