![By Marco Verch (Frische Sardinen) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons](https://commons.wikimedia.org/wiki/File%3AFrische_Sardinen_(35280494781).jpg)
By Marco Verch (Frische Sardinen) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons
Sardine
Alternative Names: Pilchard
Monterey Bay Recommendation: Buy Pacific sardines ("iwashi" in sushi) from the U.S. and Canada. Heads up: The U.S. Pacific sardine fishery is closed because the population numbers are too low. Steer clear of Atlantic sardines from the Mediterranean region.
Uses in Cooking: Sardines are commonly found in cans, packed in oil, water, tomatoes, mustard, or chilis. Fresh anchovies can be breaded and fried, incorporated into sauces, baked, or grilled.
Similar Fish: Anchovy, Herring, Sierra Mackerel
Description: In tins, these fish are soft and strongly flavored. They can be eaten whole, including the bones. Fresh sardines are more typical texture, but still somewhat soft, very oily, and richly flavored. The meat is brown or grey.
Fun Facts: Cannery Row in Monterey California was built around canning sardines. In the 1930s, about 2 Billion lbs of sardines per year were taken from Monterey Bay, which ultimately led to the collapse of the fishery and the closure of cannery row.