When they are "in season" (whenever that is) they show up on menus around here, and in the local fish markets. Yum.

The two of you had sardines that are in a whole different league than what the OP is talking about, fresh sardines grilled are fantastic.

I grew up eating canned sardines on toast for a weekend lunch with my Pop. Mom hated the smell and taste. I too like the wide variety of sardines available (mustard, chili, paprika).

And like pogopossum states, if you like sardines in a can, give the other fish varieties a try^

Fried smelt deserves a thread of it's own. $0.25 beers & a basket of fried smelt. Awesome.

:D:D:D

Blackened flecks on burnt sticky fingers, the sting of lemon juice and oily burps... heaven!
Freshly caught sardines cooked over an open flame after sailing to Tabarca or Perdiguera islands. Sardines bring back so many fantastic childhood memories, delicious!
And I can get my fill in England too - cornish sardines/pilchards on a summer BBQ cooked by a Spaniard is as good as food gets.

Tonight's dinner is Alton Brown's recipe for avocado and sardines on toast. I haven't made it before, but it looked delicious on the show.

I love them anywhere but especially the ones in Beirut in small cafes near the beach with a glass of arak. Next best is either south of Spain or Portugal.

Other than those the ones you get on the grill by my pool after I make an early morning trip to Niteroi (other side of the bay from Rio de Janeiro) to buy them fresh and make them Portuguese style. Those are more expensive.

I love sardines, and just learned of this trick from a Portuguese friend of mine. Healthy and filling.

Of course, the worst tragedy in the US sardine world is the importer of Bela-Olhao sardines has quit the business. Can't find 'em anywhere. King Oscar just isn't the same. Any other recs for a high quality sardine?

One of my favourite fish (others include mackerel and vendace) I tend to put them in mediterranean style marinade, then fry and serve with salad and bread. But only if avalailable at the local market.

I love it hot and spicy.

Ate kippers occasionally growing up - 60's - in L.A. I think that was a bit unusual for the time - could have been my Dad's Norwegian heritage....I grew up thinking canned kippers were the same as canned sardines, but I guess not. Not interested in either now - too bad, omega 3 and all........

Yes, fresh ones, just simply grilled or fried, are a perfect food.

Several French canneries produce "millésimées" sardines, cans that are aged for several months and are supposed to acquire a nuttiness as they age. Just remember to flip the can every few months and they will keep for up to ten years.

sardines on saltines - add a dash of lemon and tabasco!

Fresh sardines grilled (best on grape vine) like once served quay-side in Livorno. Magnifico!

Good canned Norways crushed with finely chopped onion and spread on crisp rye toast. One of the great snacks my mother prepared......

i was looking for the pic of me and the leftover of sardine bones last night... YUM!!!

Do you eat the bones of grilled sardines?