SARDINE RECIPES:
A
small, young, saltwater fish with soft edible
bones, found in the Mediterranean. There are other
small, young saltwater fish found that are called
sardines but they are not true sardines, such as
the Pacific and Atlantic herring, blueback herring
and sprat. The sardine is a silver color and has a
rich flavored flesh that is dark colored. Fresh
sardines should be put on ice immediately and
eaten as soon as possible, but in the United
States they are hard to find fresh. They are
generally found canned in olive oil, soy oil or
water. Sardines are popular as an appetizer and
are good broiled or grilled.
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Grilled Sardines - Fresh sardines
marinated in garlic, olive oil, lemon, basil, brown sugar
and balsamic vinegar. |
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Sardine Dip or
Spread -
Cream cheese, horseradish, tabasco, lemon juice, onion and sardines |
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Soused Sardines
- onions, carrots, celery, vinegar, cinnamon and pepper |
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Penne in Sardine
Sauce - Pasta sauce with sardines,
fennel, currants, onions and pine nuts. |
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Don's Salad of
Warm Australian Sardines - Coriander
seeds, pink peppercorns, peanuts and balsamic vinegar over a
salad of mixed greens. |
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Crumbed Sardines
- Sardines coated with breadcrumbs and
deep fried. |
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Other
Sections that may interest you:
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