{"id":68,"date":"2009-06-04T12:31:19","date_gmt":"2009-06-04T19:31:19","guid":{"rendered":"http:\/\/blogs.edf.org\/edfish\/2009\/06\/04\/the-new-sardine-thinking-outside-the-can\/"},"modified":"2009-06-04T12:31:19","modified_gmt":"2009-06-04T19:31:19","slug":"the-new-sardine-thinking-outside-the-can","status":"publish","type":"post","link":"https:\/\/blogs.edf.org\/edfish\/2009\/06\/04\/the-new-sardine-thinking-outside-the-can\/","title":{"rendered":"The New Sardine: Thinking Outside the Can"},"content":{"rendered":"

By Kristen Honey<\/a>, EDF Lorry Lokey Fellow<\/em>\u00a0<\/p>\n

Are sardines making a sustainable and sumptuous comeback? The Washington Post<\/a> attempted to address this very question yesterday in a provocative article about the self-proclaimed \u201cSardinistas.\u201d\u00a0 According to this group of nutritionists, environmentalists and foodie revolutionaries, the answer is a resounding \u201cyes!\u201d\u00a0 Sardine advocates and cutting-edge green chefs like Dean Gold<\/a> and David Myers<\/a> are bringing this smelly canned food out of the cob-webbed cabinet corner and back into the kitchen in innovative new ways.\u00a0Or they are trying to, at least.<\/p>\n

Just recently, I had the privilege of attending a private luncheon with the Sardinistas at filmmaker Mark Shelley\u2019s Sea Studios Foundation<\/a> on Monterey\u2019s Cannery Row.\u00a0 The purpose of this luncheon was to highlight their recent efforts to promote sardines as a delicious and sustainable seafood choice.\u00a0\u00a0 What struck me was their point that while Americans love eating tuna and other steak-like fish, we need to eat fish farther down the food chain (like sardines) to help alleviate pressure at the top.\u00a0<\/p>\n

After talking shop, we had the chance to eat delectable canned, frozen and fresh sardine dishes by renowned chef Alton Brown<\/a> of The Food Network!\u00a0 If you don\u2019t take my word for how tasty these creatures can be, try out for yourself these sardine-centric recipes for Sarde Arrosto<\/a> (Griddle Roasted Sardines), Stuffed Sardines<\/a> and Vuido<\/a> (widowed potatoes).<\/p>\n

\"MikeI was pleased that the group tied in the tastings with a bit of history, noting that Cannery Row was once considered the sardine Mecca of the U.S. in the late 1930s. However, by the 1950s the sardine population was severely depleted due to poor fishery management that didn\u2019t take into account natural ocean cycles.\u00a0<\/p>\n

The tides have changed (no oceans pun intended) for these cute little guys and today EDF\u2019s Seafood Selector <\/a>rates Pacific sardines as an \u201ceco-best fish.\u201d\u00a0 Their re-emergence was no accident; the sardine fishery is now managed in a sustainable way, with fishing quotas at one-tenth of what they were during the 1930s.\u00a0 So listen to your curious, daring taste-buds and eat some sardines for a change \u2013 not only do all those omega-3 fatty acids improve your health, but you are doing a service to the planet.<\/p>\n","protected":false},"excerpt":{"rendered":"

By Kristen Honey, EDF Lorry Lokey Fellow\u00a0 Are sardines making a sustainable and sumptuous comeback? The Washington Post attempted to address this very question yesterday in a provocative article about the self-proclaimed \u201cSardinistas.\u201d\u00a0 According to this group of nutritionists, environmentalists and foodie revolutionaries, the answer is a resounding \u201cyes!\u201d\u00a0 Sardine advocates and cutting-edge green chefs …<\/p>\n","protected":false},"author":1983,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[378],"tags":[563,562,561,72532,564],"coauthors":[5181],"class_list":["post-68","post","type-post","status-publish","format-standard","hentry","category-seafood","tag-alton-brown","tag-monterey-bay-aquarium","tag-sardines","tag-seafood","tag-seafood-selector"],"acf":[],"yoast_head":"\nThe New Sardine: Thinking Outside the Can - EDFish<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogs.edf.org\/edfish\/2009\/06\/04\/the-new-sardine-thinking-outside-the-can\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The New Sardine: Thinking Outside the Can - EDFish\" \/>\n<meta property=\"og:description\" content=\"By Kristen Honey, EDF Lorry Lokey Fellow\u00a0 Are sardines making a sustainable and sumptuous comeback? 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