Though most people are familiar only with canned sardines, the fresh ones are an entirely different fish -- small and rich, with a pronounced flavor that’s like a more assertive tuna. With the current ...

Chef Andrea Appuzo makes Pasta Cu Li Sarde Milanese, a classic dish from Sicily every St. Josephs' Day. (Photo from Andrea's restaurant) Chef Andrea Appuzo's St. Joseph's Day recipe for Pasta Cu Li ...

My wife, Fiona, remembers as a schoolgirl being forced to eat a lunch of large canned pilchards (the old name in the UK for the now hip “Cornish sardines”) packed in a bland tomato sauce. Asked for a ...

Good things come in small packages. Sardines and mackerel are proof of this adage. These are fish for the converted, fish for people who truly enjoy the flavor of fish. My first experience with fish ...

Fresh sardines are highly perishable, so cook them the day you buy them. It's best to buy them whole and either have your fishmonger clean them for you or clean them yourself. Not only are they ...

If you're cooking fresh sardines (not the salty ones from cans or jars), you'll have to season the fish. After all, sardines taste drastically different when they're not canned. To figure out the best ...