Salt & Citrus Cured Sardines on Crostini
Fresh Pacific Sardine Fillets
Sardines in Cure of Extra Virgin Olive Oil, Garlic and Citrus
Its Sardine season here on the West coast and now is the time to get them before the quota of 18.530 tons is caught, a few short weeks to a month depending on weather conditions. You can also feel very good about buying and eating them, first you will not contribute to them being over fishing which puts them on the Monterey Aquarium's seafood watch list as a "best choice" fish, second your doctor will give you the thumbs up because of the vitamins and the omega-3 fatty acids you will ingest. For me I like the bold fishy flavor that it adds to foods. Good on classic recipes like Caesar salad, Pizza or new ideas. For me just put on Crostini with a splash of good olive oil.