Sardines and anchovies are healthy, sustainable, and, best of all, delicious. Here are some ideas for incorporating them into your diet, and recommendations for our favorite brands.
Add broken-apart canned sardines to leftover pasta, and finish with basil.
Learn More about the Environmental and Health Benefits of Eating Little Fish
Spread avocado on toasted seven-grain bread, layer on watercress and canned sardines, and sprinkle with fresh lemon juice and sea salt.
Mix 18 oil-packed cured sliced anchovies, 1/3 cup extra-virgin olive oil, 1/4 cup chopped flat-leaf parsley, 3 tablespoons lemon juice, 2 teaspoons lemon zest, 2 teaspoons chopped shallots, and 1/2 teaspoon freshly ground pepper.
Combine shredded radicchio, canned chickpeas, fresh lemon juice, extra-virgin olive oil, red-pepper flakes, and boquerones.
Top jarred piquillo peppers with boquerones, shaved red onion, and a few leaves of fresh oregano.
Harvested off the Galician coast, these meaty sardines are packed in mellow Spanish olive oil.
$3.50 each, spanishtable.com
These smoked sardines from Portugal are well-balanced in flavor and have a substantial, satisfying texture.
Delicately smoky, these fish are sourced from Norway's icy fjords.
Tiny, tender, and meaty, these fish from Galicia taste like the briny deep. They are wonderful straight out of the can.
These boquerones, or vinegar-cured white anchovies from Spain, have a pleasing tartness.
If you're unsure about eating softened (calcium-rich) bones, try this skinless, boneless variety.
Intense but not too fishy, these anchovies from Argentinian waters add depth to almost any savory dish.
$10 for 5 tins, vigo-alessi.elsstore.com
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