Sardines

After seeing how poultry and cows are raised and slaughtered for food, I am dropping chicken and beef from my diet. I have been off beef for a while, poultry recently joins the ranks.

If you like beef and chicken, then do not investigate how cows and chickens are raised and processed. You will no longer want to consume this meat. I won't go into the details.

I've decided to regularly include in this blog fish and vegetarian recipes and related information.

I like sardines. I think they are tasty. Sardines do have the right omega oils. Its good food and its not pricey. I like them packed in olive oil.

EDF Sardines

These small fish swim in large schools and are related to shads, herrings and menhadens. Much of the world's sardine catch is used for baitfish, fishmeal and fish oil, although some is canned or sold fresh.

NOAA: Pacific Sardine

Sardines are very high in selenium and vitamin B12 and high in calcium, niacin, and phosphorus, but they are also high in cholesterol.


Sardines may live as long as 14 years, but 90% of the population consists of fish younger than six years of age.


Sardines eat plankton.

Epicurious: Spaghetti with Sardines, Dill and Fried Capers

* 1 pound spaghetti
* 1/3 cup olive oil
* 1/4 cup drained capers, patted dry
* 2 cups coarse fresh bread crumbs (from a baguette)
* 1/2 cup chopped dill
* 2 to 3 (3 3/4-ounces) cans sardines in olive oil
* 4 garlic cloves


Cook spaghetti in a pasta pot of well- salted boiling water until al dente.


Meanwhile, heat oil in a 12-inch heavy skillet over medium heat until it shimmers. Fry capers until they "bloom" and are just a shade darker, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Toast bread crumbs in same skillet, stirring, until golden, about 3 minutes. Transfer to a bowl and toss with capers, dill, and 1/4 teaspoon each of salt and pepper.


Add sardines to skillet with their oil (if using 3 cans sardines, discard oil from 1 can) over medium-high heat, then force garlic through a garlic press into skillet. Sauté until sardines are golden in spots around edges, about 2 minutes.


Reserve 1 cup pasta-cooking water, then drain pasta. Add pasta to skillet with cooking water and 1/2 teaspoon each of salt and pepper. Toss until pasta is coated and sauce is slightly thickened, 1 to 2 minutes. Serve topped with seasoned crumbs.