I remember my dad cracking open a tin of sardines or herring, grinning with anticipation: For him, tinned fish was a special treat that I could not understand. Which doesn’t make a lot of sense, really, because I’ve always loved canned tuna. To this day I will happily eat it in tuna casserole, tuna sandwiches, macaroni and cheese, salad. I’ll add it to anything, really. But sardines, anchovies, mackerel, herring: these things have always made me squeamish. In the interest of getting over my food prejudices, though, I decided a few weeks ago to give canned sardines a try. I picked up a tin at the Bi-Rite market, and it sat in the cupboard, pressuring me daily to give it a chance. But how?
Continue reading A question about sardines