The Best Sardines Recipe for Canned Sardines
Today, I am sharing the Best Sardines Recipe with you. This is one of my favorite ways to eat sardines, and it is a wonderful way to learn how to enjoy sardines if you or your family are new to eating them.
Why Eat Sardines?
You might be wondering why you would want to eat sardines? For starters, they are very high in vitamins and minerals. Sardines are an excellent source of vitamin B12, which keeps our nerve and blood cells healthy, and of calcium, which plays a role in keeping our bones strong.
Plus, sardines are very high in anti-inflammatory omega-3 fatty acids, which scientists tell us helps prevent heart disease. And another benefit to learning to eat and like sardines is that they are a small fish that feed only on plankton (tiny organisms floating in the ocean), which means they don’t contain the high levels of mercury that other larger fish do.
Lastly, canned sardines are compact and cost-effective items to stock up on for your traditional foods pantry. You can store them in the “extended” part of your pantry where you keep your long-term food storage.
How to Eat – And Enjoy – Canned Sardines
When I was a child, my mother served sardine sandwiches on rye bread with pickled onions. They were delicious! But I realize that this may be an acquired taste and not something for everyone.
This recipe is a wonderful option for those of you who are new to sardines and want to incorporate this nutrient-dense food into your diet. This recipe includes palate-pleasing ingredients, such as lemon juice, fresh herbs, and a touch of olive oil. So be sure to watch the recipe video and make this scrumptious recipe today!
Now, I can’t take credit for the original recipe. I actually found it in a cookbook titled the Longevity Kitchen by Rebecca Katz. When she developed this recipe, she served it to friends who claimed they didn’t like sardines. But lo and behold, they gobbled these up and asked for more. She knew she had found a winner!
I’ve modified Rebecca’s original recipe just a bit so as to use the ingredients I had on hand and that were in season. (You can find the original recipe in her book.) But rest assured, both recipes are delicious, and this is one of those recipes you can really make your own by experimenting with different herbs and spices. Try out different ingredients to find the combination that you and your family enjoy the most.
And Rebecca Has Even More Great Recipes
If you like this recipe (and I’m sure you will), you will savor the other recipes in Rebecca’s cookbook. In the Longevity Kitchen, she focusses on what she calls the “Top 16 Age-Busting Power Foods.” Well, I, for one, definitely want to be working all of those into my diet!
And if you find the Longevity Kitchen an essential addition to your cookbook library, be sure to check out Rebeccas’s other cookbooks that I list in my Recommended Reading section of this blog post.
Vital Choice Seafood
You can certainly look for sardines at your local grocery store, but that’s not always possible. When I can’t visit my grocery store, I like buying my fish, including both fresh and canned fish, online at Vital Choice Seafood.
Visit my Shopping Guide to get the latest discount codes for special offers from Vital Choice Seafood and other companies to help get the most out of your grocery budget.
More Traditional Fish Recipes
To incorporate more nutrient-dense fish dishes into your diet, be sure to check out these videos where I share how to make a thyroid-loving Fish Bone Broth, iodine-rich Fish Stew, and a recipe I enjoyed growing up as a child…Cioppino—an Italian Fish Stew.
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I look forward to having you join me in my Texas Hill Country Kitchen!Love,
The Best Sardines Recipe
- 1 4.35 ounce Canned sardines, packed in water or olive oil You can use skinless and boneless sardines, but the sardines that have the skin and bones intact are more nutritious.
- 1 Fresh lemon, juice and zest
- 1 – 4 tablespoons Red onion or scallion, diced I love red onion, so I used an entire small red onion that equaled 4 tablespoons. You can start with 1 tablespoon as recommended in the original recipe to see what you like best.
- 6 teaspoons Fresh herbs, finely chopped I used all Italian flat leaf parsley, since it was in season. The original recipe recommends 2 teaspoons Italian flat leaf parsley, 2 teaspoons basil, and 2 teaspoons mint. For dried herb amounts, see "Recipe Notes" below.
- 1 teaspoon Extra virgin olive oil, optional Only add olive oil if your sardines are packed in water.
- 1 teaspoon Dijon mustard
- 1/8 teaspoon Fine ground sea salt Add more according to your tastes
- Add sardines to a medium bowl and flake with a fork into chunky pieces. (See video.)
- Add remaining ingredients and stir gently to combine.
- Taste and adjust seasonings, if necessary.
Shop for items used in this blog post or video
Favorite Canned Fish Making Supplies
- Lighthouse Apron (This is the one that I’m wearing in the video.)
- Wild Planet Whole Sardines
- King Oscar Whole Sardines
- Crown Prince Skinless/Boneless Sardines
- Bariani Extra Virgin Olive Oil
- Cutting Board
- Santoku Knife
- Glass Bowl
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Learn where I buy my beef bones, electric grain mills, sprouted grains, and more…and get special discounts for Mary’s Nest visitors, including from US Wellness Meats, Mockmill, Masontops, and Cultures for Health.
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**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.