I often pry open a can of sardines to add a flavorful boost to salads, sandwiches, and even sauces, and after reading this article in the Washington Post, I can rest assured that my choice is not only delicious but sustainable too. Mike Sutton, who directs the Monterey Bay Aquarium’s Center for the Future of the Oceans, compares consuming canned tuna and salmon to eating a cougar or a grizzly bear (because those large fish must eat many pounds of sardines to produce a single pound of fish for human consumption). Check out Chowhound’s guide to 75 of the best canned sardines across the globe.