TIL (Today I Learned): SARDINES
Oliver Sacks practically lived on sardines until he found a partner who liked to cook. Sacks said he ate sardines on the run. (For sardine eating, seating is optional. So is a plate.)
My wife, Alice, invented an odd sardine recipe, because she doesn’t like sardines. She pan-fries the sardines, then mixes in pickle relish, mayonnaise and a dab of soy sauce. She spreads this concoction on bread.
I buy sardines at Discount Drug Mart. A can of Chicken of the Sea, lightly smoked with bones, is 68 cents. Texture, size and nationality (of the sardine) vary.
Some sardine advice: don’t buy sardines in water. They’re tasteless. Also, don’t go with “skinless and boneless.” That is not a true sardine experience. You need the calcium, the crunch from the bones.
Here is some sardine lingo: “Good source of calcium . . . Source of omega-3 fatty acids . . . All natural wild caught . . . Sustainably harvested . . . MLHB Parasite Free — Rabbi Shneur Z. Revach.”
I don’t bulk-shop for sardines (like six-packs at Costco). Sardine shopping should be more spontaneous, like buying a Snickers or Hershey bar. (Confession: Alice went to Costco on Sunday and I asked her to get me a six-pack.)
Some respected brands: Ocean Prince, Prince Oscar, Roland, Season, Trader Joe’s.
The Season box reads: “After opening, refrigerate and store in a covered glass or plastic container and consume within 3 days.” No problem — for me. How about you? (Maybe you don’t like sardines. Get out of here!)