Evenly distribute bread crumb mixture over sardines.
Sardine is a broad name for several small, oily fishes.
The name “sardines” is said to originate from Sardinia, a Mediterranean island known for sardine fishing. The canning of sardines started around the early 18th century in Europe. If you are using small sardines, you can eat the whole fish including the bone. Now, fresh sardines can be difficult to find. In the Philippines alone, there are several brands of sardines to choose from. Place sardines so they overlap slightly in prepared baking dish. Bake until bread … Add sardines to a medium bowl and flake with a fork into chunky pieces. Generously brush with olive oil; season with salt and pepper. And once you score some fresh sardines, you need to eat them … Sardine is rich in omega-3 fatty acids as well as protein, calcium, vitamin D and vitamin B12. Through the centuries, the popularity of canned sardines spread around the world. In Greece they are common and cheap (5 euros per kilo, about 3 dollars per pound), so if you are not able to find fresh, I believe this recipe could work with canned sardines… (See video.) The hardest part of this recipe may be finding fresh sardines—unfortunately, canned just won't taste the same. The recipe calls for fresh sardines, garlic, oregano, lemon juice, olive oil, salt, and pepper. They are commonly sold canned but are also available fresh to be grilled, baked, smoked or pickled. If you’re unsure how to eat canned sardines, we have some intriguing ideas for you.Usually tinned sardines are thought of as a last resort for when you can’t be bothered to cook, if not relegated to apocalypse food, but we urge you to reconsider.The small, oily, silvery fish are inexpensive, easy to prepare, and loaded with things that are good for you, like omega-3 fatty acids and calcium.