4 ways with healthy little fish

When it comes to fish, the smaller the better

4 small fish

Photo by Annabelle Breakey

4 small fish

Find these little guys at some grocery stores, fish markets, and Asian markets. If you live near a coastal town, head to the docks—fresh anchovies and smelt are often sold as bait. Look for fish with bright eyes, shiny skin, and a mild aroma. They’re very perishable, so plan to cook them the same day.

From left to right:

Smelt: They have pinkish flesh, a slightly nutty taste, and, like anchovies, are only about 6 inches long. Usually sold as bait.

Sardines: About the same size but slightly less intense than mackerel, sardines are the easiest small fish to find in stores.

Anchovies: Tiny, silvery beauties, fresh anchovies are mild, sweet, and totally different from canned ones.

American mackerel: Oily and richly flavored, they come 3 or 4 to the pound.

3 simple reasons

Photo by Thomas J. Story

3 simple reasons

These small fish are great additions to add to your diet.

Reason #1: They’re really good for you. The oil-rich fish are full of protein, B vitamins, omega-3 fatty acids, and a compound said to boost brainpower.

Reason #2: There are lots of them—no need to feel guilty. Eating these plentiful, fast-growing fish spares scarcer, slower-to-mature ones.

Reason #3: They taste great. The key is to get them ultra-fresh and pair them with strong flavors so they aren’t fishy—just rich.

 

Grilled sardine tacos

Photo by Annabelle Breakey

Grilled Sardine Tacos with Achiote, Lime, and Pineapple Salsa

Along the Yucatán coast in Mexico, cooks often marinate oily fish like mackerel with citrus and achiote paste, made with annatto, garlic, herbs, spices, and vinegar.

Recipe:  Grilled Sardine Tacos with Achiote, Lime, and Pineapple Salsa

 

Pickled Fish Salad

Photo by Annabelle Breakey

Pickled Fish Salad with Potatoes and Greens

This quick-cured fish tastes like a milder version of pickled herring.

Recipe:  Pickled Fish Salad with Potatoes and Greens

 

Anchovy Fries

Photo by Annabelle Breakey

Anchovy Fries with Smoked Paprika Aioli

These addictive little fish are a good source of calcium, since you eat them bones and all. (No worries: The bones are too small to notice, and the heads taste sweet and mild.)

Recipe:  Anchovy Fries with Smoked Paprika Aioli

 

Grilled Sardine Bruschetta

Photo by Annabelle Breakey

Grilled Sardine, Tomato, and Mint Bruschetta

Enjoy these toasty treats as an appetizer or main dish.

Recipe:  Grilled Sardine, Tomato, and Mint Bruschetta

 

Printed from:
http://www.sunset.com/food-wine/healthy/healthy-little-fish-00418000073280/