June 16, 2009
A New School of Thought About Sardines
“We want to reinvent the sardine and this time do it a little more thoughtfully,” Shelley, 58, explained at recent propaganda lunch here on Cannery Row, which once served as headquarters for the California sardine fishery. “We want to value what these fish can give to us from an ecological standpoint and a health standpoint. And we think there are real ways to enjoy them.”
These are not your grandfather’s sardines.
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Sardinistas. I like that.
I want the potsticker and sardine cake recipes.
When I went to Rome in 1989, my boyfriend and I basically lived off sardines, mostly in sandwiches. They were—and this hints at what a traveltard I am—the only cheap food we could find. No, really. In Rome, in 1989. Not until the third day, by which time we’d already decided to move on to Spain (where my boyfriend had lived and knew how to locate groceries) ahead of schedule, did we stumble across a big outdoor market where we could get fruit, vegetables, and so forth.
In other news, I managed to lose about five pounds while visiting Paris last month. What can I say? It’s a gift.
Then, about ten years ago, at home with another boyfriend, we explored the local sardine options simply because we liked them. So many cool packages! So many sauce options! So much nutrition! We ate sardines until I couldn’t look at them anymore.
Since then, I’ve eaten sardines only in restaurants. But I’d buy a few tins if I had those two recipes . . .
Society for the Appreciation of the Lowly Tinned Sardine
Sardines: Not so much on this side of the pond