It’s high time sardines and anchovies get their due as the nutritional powerhouses, secret ingredients, and delicious fish they truly are. Not convinced? We get it. Anchovy fillets and sardines have a history of being somewhat … polarizing. But we’re arguing part of the reason for their lack of love is simply not knowing enough ...
Want to know a secret ingredient that’s paleo-approved, Whole30-friendly, nutritious (hello, protein and omega-3s), and keeps in the pantry indefinitely? Sardines! These tiny fish are small, but offer big potential in the kitchen.
[schema description]It’s time for a summer fish fry! A piece of flaky cod coated in a silky beer-batter then fried to golden perfection is the perfect meal to cap off a day at the beach. Dunk each fillet in creamy, pickle-spiked tartar sauce and serve crunchy coleslaw alongside to make it a meal. [/schema]
Though a pristine piece of fish can seem daunting to the novice, cooking a medium-rare fillet with beautifully crisp skin is actually much simpler than it seems.
In 1977, United States public health officials recommended that citizens adopt a low-fat diet for optimal health. The very next year, the obesity epidemic that still plagues the U.S. was officially set into motion—rates of obesity increased by nearly 20 percent over the next four years.
[schema description]This Hawaiian poke (pronounced poke-ay) recipe combines sashimi-grade ahi tuna with a bright citrus and ginger marinade. [/schema]
Picture a big fish, like salmon, or tuna. Everyday, these big guys gobble up lots and lots of little fish to survive—an ocean hierarchy that up until recently was pretty sustainable.
When it comes to seafood, it’s difficult to look a waiter in the eye and ask the hard-hitting questions: Where does this fish come from? Was it farmed or wild?
If you care about the environment, you know wild seafood is a much more sustainable protein choice than farmed beef, pork or even chicken.
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