Small, succulent, packed with flavor and nutrition, it’s no surprise that sardines were just named a top culinary trend for 2017 by the Sterling Rice Group. You’ll soon be clamoring to get your hands on these little fish, if you aren’t already. Looks like the secret is out of the bag (or the net, that is) that sardines should be an essential in everyone’s pantry. So what makes sardines such an appealing staple, and why in the world have we been going to the trouble to bring in our Matiz Sardines all the way from Spain since 2005? We thought you’d never ask.
Our Spanish sardines are consistently named best. Matiz Sardines from Galicia, a northern province in Spain known for its seafood, are some of the best in the world. Big, plump, and with a clean fish flavor, our sardines have been recognized by food publications and top chefs all over the country as their first and favorite choice for tinned seafood. The cold waters in the Bay of Biscay in northern Spain produce a meaty, plump sardine, and ours are packed by hand with olive oil using old master cannery know-how. The flavor is unbelievable, and we might even boast that we’ve converted a few sardine-haters over the years.
Sardines are a nutrition powerhouse. Sardines are a fantastic source of protein, calcium, vitamins D and B12, and omega-3 fatty acids. Sardines are an easy protein source, with 24 grams of protein per 4-ounce tin, and even have more calcium than a cup of milk! They are also an inexpensive and convenient way to get your dose of essential fatty acids (omega 3s) important for heart health with 80% of your daily value per tin. It’s a no-brainer. They are big nutrition in a small package.
They are just so easy. There are about a million ways to make sardines into a quick and easy meal or snack with simple ingredients you have around the house. And, if all else fails, open tin and insert fork. What are you waiting for?
- With tomato and hard-boiled egg, Spanish olive oil and thyme on country bread
- With a dollop sour cream or plain Greek yogurt with chives on toast
- With roasted beets and fresh herbs
- Mashed with avocado on toast
- Made into fritters with smoked pimenton
- With sour cream and salsa verde
- Broiled whole and drizzled with Arvum Balsamic Cream
- Over brown rice with hot sauce
- Mashed with yogurt and chives and used as a spread