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Friday 05.14.10
friday food files with molly watson: sardines!
I have a little piece in Edible San Francisco this spring (see page 20!) all about sardines. Most of what I know about them is in those pages. Sardines are unjustly (that’s right unjustly!) maligned. I like sardines grilled fresh – all the tiny bones don’t bother me at all, I simply eat most of them (can you say “calcium”?) – but I also like them cured. The alchemy of fish, salt, and time never ceases to amaze me. I’ll take some good gravlax over a fresh salmon fillet any day of the week.
A little morsel of cured sardine fillet? Heaven. If you’re looking for a little weekend project – and most of the “project time” is the little fish lying in salt in your fridge while you do whatever it is you normally do – try making home-cured sardines.
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Each week, the Friday Food Files are deliciously brought to you by Molly Watson. For more on Molly and her delicious recipes, you can visit her in one of many wonderful places:
Writer: mollywatsonwrites.com
Blogger: thedinnerfiles.com
Recipe Wizard: localfoods.about.com
Radio Girl: eatthatradio.wordpress.com
tweeter: twitter.com/mollywatson
teacher: mediabistro.com/courses/cache/instr404.as
[ Photo courtesy of Molly Watson and frotos.]
4 Comments
I adore sardines, and agree, I’d pick them over salmon any day!. And they’re meaty enough that I can sometimes trick my kids into eating them (just the fillet, no readily recogznied heads or bones), as they often don’t like the soft texture of other fish. And not to mention that they’re lower in mercury than larger fish higher up the foodchain.
They are the best. I have fallen in love with them again. I grew up with cans of King Oscar Sardines, always in the pantry.
I will eat them right out of the can or any other way.
Lightly dusted in polenta, pan fried with a dash of olive oil….served with aioli and a squeeze of lemon….yum!
Mashed on homemade toast with dijon mustard. It’s the perfect lunch! Comforting to know there are other sardine fans out there!