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(article, Culinate staff)
NPR's "Weekend Edition" yesterday featured a report about the Sardinistas of northern California and their efforts to encourage the locals to eat sardines, in season off the California coast for another week or so. According to these advocates, sardines are really good for you; not only are they replete with vitamin D and omega-3 fatty acids, but they also contain less mercury than salmon or tuna. Plus, their populations are generally robust — at least for now. (Interesting fish-food-for-thought: According to the NPR story, 90 percent of the sardines caught off the coast near Monterey will be shipped to Australia — to become food for tuna at a tuna farm.) The Sardinistas have their work cut out for them, as many Americans find the notion of eating sardines unpalatable. How convenient, then, that Paris-based cook David Lebovitz just posted a recipe for sardine pâté on his blog — which sounds good enough to turn more than a few sardine skeptics into fans.