“Sardines” and “miso soup” probably don’t go in the same sentence very often, but here they make a great pair. Get the recipe for Sardine Miso Ball Soup » André Baranowski
Easily filleted by removing the heads, then pulling the spines away from the fillet from the neck toward the tail, sardines are cured in a bright mixture of sugar, salt, and thyme. Ingalls Photography
Stuffing sardines with fresh herbs, garlic, and lemon before grilling suffuses them with zesty flavor. André Baranowski
Braise the sardines with fennel, chiles, celery, onions, and carrots for a slightly spicy flavor André Baranowski
This casserole combines sardines with a creamy Swiss chard and a layer of crunchy bread crumbs. Ingalls Photography
You may think it’s best to steer clear of canned sardines, but those are actually preferred for this dish. Ingalls Photography
