Published: July 25, 2021
Although they can bring up unsavoury associations, when handled correctly, sardines can make a superlative – and simple – dish
Sardines, and small fish generally, can be polarising. Fresh but bony, or perhaps cheap, grey and tinned. But there’s a case for them beyond being way-down-the-food-chain, prolific breeders, with short life cycles: an environmental advantage we’re becoming more mindful of.
It’s also a question of taste.
Continue reading...from The Guardian https://ift.tt/2VdRJi7
via
0 Comments