ニューヨーク・タイムズのインスタグラム(nytimes) - 9月19日 06時56分

Sardine. The word alone evokes a crowded subway car or Saltine crackers — or, if you’re @nytfood’s @david_tanis, a lip-smacking treat. “The sight of sardines in an opened can, pressed together tightly and cleverly layered, is actually quite beautiful,” he writes. Sardines are a sustainable fish choice and are high in healthy omega-3 fatty acids. Most importantly, they’re delicious. In France, vintage #sardines aged in the can are a phenomenon, presented like wine with the year they were preserved. High-end canned sardines are also enjoyed in Spain, whether in olive oil or tomato sauce, or smoked. Grilled fresh sardines are often offered on restaurant menus throughout the Mediterranean, and, increasingly, in the U.S. But it’s very easy, and less expensive, to grill them at home, whether over hot coals or under the broiler. Visit the link in our profile to find out how. For a Mediterranean touch, grill the fish on fig leaves — like the photographer @karstenmoran did here.

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