The news: As fish shops expand their sustainable-seafood choices, you’ll see more of this strong-flavored, delicious little fish, caught in well-managed West Coast fisheries.
Feel-good factors: Sardines abound in omega-3 fatty acids. Also, because they’re little, they don’t accumulate mercury the way that larger fish can.
Ways to try them: Marinate in olive oil with chiles and herbs, then grill. Marinate as above but skip the chiles; then lay over sliced tomatoes on baguette slices, drizzle with marinade, and broil. Dip in beaten egg, then in seasoned panko (crunchy Japanese-style bread crumbs) and bake.
Recipe: Pan-Fried Sardines with Sweet-and-Sour Onions, Pine Nuts, and Raisins