Cooking With Sardines: Unique Sardine Recipes

Go beyond just a cracker topping by cooking with sardines in creative ways. We'll show you how to make fried sardines, sardines on toast and even curried sardines.

| March/April 1978

  • Try cooking with sardines to create deliciously unexpected dishes that will have you coming back for more.
    Try cooking with sardines to create deliciously unexpected dishes that will have you coming back for more.
    Photo by the MOTHER EARTH NEWS staff

  • Try cooking with sardines to create deliciously unexpected dishes that will have you coming back for more.

Learn about cooking with sardines, includes unique sardine recipes to share with your family and friends.

Easy Sardine Recipes

Fried Sardines Recipe
Sardines on Toast Recipe
Curried Sardines Recipe

Cooking With Sardines

I was first introduced to the delights of sardine consumption on the bank of western Georgia's Yellow Jacket Creek. I was a towheaded lad of seven at the time, and I was accompanying my grandfather on a fishing expedition.

Grandpa — a farmer and self-educated draftsman — spent his summer evenings angling in the muddy "crick" for whatever would take the bait. And with his expert hand on the pole, all manner of unwary critters — from snapping turtles to speckled catfish — found their way to the family table.



I fished right alongside Grandpa with nowhere near the same amount of luck . . . and one evening I asked him why. "It's sardines, son," he said as he pulled a can from the paper sack of vitles that Granny had sent with us. Gramps peeled the container open with its attached key. Then he laid a few of the potent-smelling fish that it contained on a thick slab of heavily buttered homemade bread, rolled the bread up and handed it to me. "Always eat a few of these before you set out in pursuit of any piscatorial prey, and you'll smell so loud the fish'll think you're one of 'em."

Right then and there I swallowed the first of what must now be a million or more of the aromatic fingerlings. And that initial bite launched me on what you might call a "serious study of the sardine."






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