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SARDINES GALORE
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SARDINES Sardines [pronounced sahr-deens] refers to species of small, (about 6–12 inches long) fishes of the herring family called Clupeidae, in the genera Sardina, Sardinops, and Sardinella. They are shiny and silvery, and caught mainly at night during the summer months as they swim in dense schools near the surface.
A fresh catch is best grilled, broiled or fried. But sardines are also salted, smoked or canned-either in oil, tomato sauce or mustard sauce. Some are packed as is, while others are skinned, boned and sold as fillets. The name is believed to originate from species caught off the island of Sardinia in Italy, where they were first packed in olive oil. Sardines of the the Sardinops species are caught in Philippine waters.
Their fatty flesh is rich in protein and an excellent source of energy. Canned sardines are eaten straight from the can, cooked with pasta, various vegetables or blended to make sauce, paste or spread. Cilantro, broccoli or celery are fine accompaniments to its taste.
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Eight different kinds of sardines, for |
