"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 »
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.
Stuffing sardines with fresh herbs, garlic, and lemon before grilling suffuses them with zesty flavor.
Braise the sardines with fennel, chiles, celery, onions, and carrots for a slightly spicy flavor
This casserole combines sardines with a creamy Swiss chard and a layer of crunchy bread crumbs.
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You may think it's best to steer clear of canned sardines, but those are actually preferred for this dish.
