There are actually dozens of different fish sold as "sardines" in the U.S., most of which are either brislings from Norway or herring from the North Atlantic. While these varieties aren’t bad, they don't compare to the rich flavor of true pilchards like these sardines from ZIngerman’s. Unlike Norwegian sardines, these Portuguese sardines are never smoked, allowing the pure, full flavor of the fish to shine through without interference. And because they’ve been aging since 2018, they have a deep, rich flavor that can only develop over time, like a fine wine.
Open a tin and you'll find four or five beautiful silver sardines nestled in olive oil, ready to enjoy. Lay them on a slice of toasted bread, drizzle with excellent olive oil, add a pinch of salt, a twist of black pepper, and a squeeze of fresh lemon, and dig in. Other great ways to enjoy these sardines include flaking them over a crisp green salad; tossing them into spaghetti with garlic, chili flakes, and lemon; on an antipasti platter; or on toasted sourdough with avocado and a poached egg.
Sardines (pilchardus Walbaum) North East Atlantic FAO (27), olive oil, sea salt
Sardines (pilchardus Walbaum) North East Atlantic FAO (27), olive oil, sea salt