It makes an excellent hors d’oeuvres or sandwich. (The … A Greek salad with a tin of sardines is a good way to go. Pacific sardines are sardinops sagax, and are also in the herring family. Saveur may receive financial compensation for products purchased through this site. by Jess Ford. Add to an equal quantity of yolks of “hard-boiled” eggs rubbed through a sieve. A sardine sandwich from start to finish entails a great deal more interest than most persons imagine. Or good wine. We’d cook some rice, with some onions, and then we’d mix in the sardines. Possible additions to sardine sandwiches include onion, mustard or avocado. The sandwich originated in the country’s stuffy gentlemen’s clubs, which are known – to this day – for a conservatism that includes loyalty to outdated cuisine. They’re a bit denser in texture than the also terrific offerings we’re getting now from Portugal – very meaty and more intensely flavored. If this appeals to you, clear out a corner in your cellar so you can fill it with your new sardine stocks. Butter both sides of two slices of bread. My 1938 copy of The Golden Book of Portuguese Tinned Fish says, “Among the great variety of Portuguese tinned fish, the sardine occupies the most important place.” The first sardine factory was founded in the town of Setubal in 1880 to overcome the shortage of fish on the Breton coast. But the Monterey Aquarium Seafood Watch, which monitors production to support sustainable seafood, cites “natural oceanographic cycles: fossil evidence suggests that Pacific sardines have experienced such ‘boom-and-bust’ cycles about every 60 years over the last 1,700 years, independent of fishing.”. The Norwegians guarantee theirs for 15. The original ‘secret’ ingredient in Caesar Salad is crushed sardines. Sardines are big in Greece, too. 'Sardine' first appeared in English in the 15th century, a loanword from French sardine, derived from Latin sardina, from Ancient Greek σαρδίνη (sardínē) or σαρδῖνος (sardínos), said to be from the Greek "Sardò" (Σαρδώ), indicating the island of Sardinia. Mix the lettuce, cabbage, shallot, 1 tbsp of mayonnaise, red wine vinegar, dijon and oregano and a pinch of salt in a small bowl and gently massage. Linguine with Sardines, Raisins, and Pine Nuts (Pasta con le Sarde) Canning is a relatively recent innovation in the big picture of history. Maybe we should start on a Zingerman’s 50th-anniversary tin for 2032? I like to eat aged sardines simply—next to a green salad or with some toast topped with butter or extra virgin olive oil. There seems to be some sort of psychological hold-up that prevents people … The tastiest sardines are those that have been allowed to mature for years—if not decades. Ann Arbor, MI 48104 “I turn ‘em every 30 days. They’re excellent. A Bonnier Corporation Company. It doesn’t take a lot of work; just turn the tins over occasionally so they age evenly. 15 Excellent Asian Dishes for a Lunar New Year Celebration, Beyond Champagne: The Best Sparkling Wines Under $50, This Holiday Season, Treat Yourself to Vintage Champagne, This Forgotten Cult Dessert is Still a New York Signature, The Truth About Natural Wine and Hangovers, The First ‘Fish’ in This Year’s Feast Is a Creamy Appetizer, The Drama of Dinner: How to Fine-Dine at Home. By 1967 it had shrunk so far that the government officially declared the fishery closed. For a reality check, I asked Chuck Prine, who sold sardines for four decades, about sardine aging. One of our customers remembers eating so many sardines in her dorm in the 1960s that she can’t stand to see any more: “We were always hungry, and sardines were cheap. California Sardine. 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