The humble sardine might not be as illustrious in the United States as it is in Europe, but that deserves to change. Inexpensive, packed with cardiovascular benefits and protein, as well as the lowest ...

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 ...

Anna Hezel, author of "Tin to Table: Fancy, Snacky Recipes for Tin-thusiasts and A-fish-ionados, offers "Sunday Morning" viewers her recipe using tinned seafood. She writes: "This is sort of a ...

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 ...

Skewer the sardines from the mouth down to the tail, as close as possible to the central bone. Season the cavity with salt, pepper, 1 or 2 slices of garlic, and a rosemary sprig. Place the sardines in ...

“This simple combination of saffron, almond and sardines is wonderful, says Josh Niland: “the saffron vinegar brings an elegant floral sweetness that perfectly complements the savoury minerality of ...

Tinned seafood isn’t new. In fact, canning to preserve seafood has been around for about 200 years. But tinned seafood has recently become a social media darling with its eye-catching packaging and ...