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I've eaten sardines for a long time. Usually in mustard sauce, on saltines or Bremner wafers. Adding chopped red onion or shallots and/or capers is a bonus. Some of the stuff they can in Spain is another level above the usual grocery store brands, if you can find it.
Always have anchovies on hand, as I cook a lot of Italian food. The ones packed in salt are better than the ones packed in oil but are harder to find and require a little prep to use. No anchovy paste for me....
Better than all of that is locally smoked fish, especially salmon or trout.
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We need not be gracious when our enemy dies. Civility is only afforded those who don't go to their grave trying to destroy us and ours. E. M. Burlingame
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